Description
Indulge in these Salted Caramel Pecan Chocolate Chip Cookies, a perfect blend of sweet and salty flavors. Soft caramel pieces blend with rich chocolate chips and toasted pecans, all topped with a sprinkle of flaky sea salt to create a delightful cookie that’s irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup chopped pecans (toasted)
- 20 soft caramel candies (cut into small pieces)
- Flaky sea salt (for topping)
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream the butter and sugars: In a large bowl, cream the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, ensuring a well-incorporated base for your cookies.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to maintain a smooth texture. Then, mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix dry with wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing, which can lead to dense cookies.
- Fold in add-ins: Gently fold in the semisweet chocolate chips, toasted chopped pecans, and small caramel pieces, distributing them evenly throughout the dough.
- Scoop dough onto baking sheets: Using a cookie scoop or spoon, form 2-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are just set, ensuring a soft and chewy texture.
- Add flaky sea salt: Immediately after removing the cookies from the oven, sprinkle flaky sea salt on top while the cookies are still warm to enhance the sweet and salty contrast.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Freeze caramel pieces for 10 minutes before adding to dough to prevent excessive oozing while baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Cookies can be frozen for up to 2 months; thaw at room temperature before serving.
