If you have a sweet tooth and love a touch of saltiness to balance it out, then you are absolutely going to fall in love with Salted Caramel Pecan Chocolate Chip Cookies – A Sweet & Salty Delight! Recipe. These cookies bring together the rich, buttery crunch of pecans, the melty goodness of caramel, and classic semi-sweet chocolate chips, all sprinkled with flaky sea salt for that perfect finish. Every bite delivers a harmony of textures and flavors that feel like a hug from your favorite bakery right in your own kitchen.
Ingredients You’ll Need
Gathering your ingredients is simple, but each one plays an essential role in creating these delightful cookies. From the chewy softness of brown sugar to the nutty crunch of pecans, every component contributes to the perfect balance of texture, depth of flavor, and irresistible color.
- 2 1/4 cups all-purpose flour: This forms the base of your cookie dough, providing the structure you need for that perfect bite.
- 1 teaspoon baking soda: Acts as a leavening agent, helping the cookies rise just enough without spreading too thin.
- 1/2 teaspoon salt: A pinch to enhance all the sweet flavors and balance the dough.
- 3/4 cup unsalted butter, melted and slightly cooled: Adds a rich, buttery flavor and helps achieve that tender chewiness.
- 3/4 cup brown sugar, packed: Brings moisture and a hint of molasses taste that deepens cookie flavor.
- 1/2 cup granulated sugar: Adds sweetness and helps the edges caramelize beautifully.
- 1 large egg: Binds the ingredients and adds moisture.
- 1 large egg yolk: Extra fat for softness and richness.
- 1 teaspoon vanilla extract: Enhances all the other flavors with warmth and sweetness.
- 1 cup semi-sweet chocolate chips: The classic melt-in-your-mouth chocolate flavor that makes these cookies irresistible.
- 3/4 cup chopped pecans: Adds a delightful crunch and nutty dimension.
- 1/2 cup soft caramel bits or chopped soft caramels: Provides gooey pockets of sweet caramel that blend beautifully with the chocolate.
- Flaky sea salt for topping: The final touch that brings the saltiness to balance the sweet, caramel-filled experience.
How to Make Salted Caramel Pecan Chocolate Chip Cookies – A Sweet & Salty Delight! Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F, which is just the right temperature to bake these cookies until they achieve a golden edge and a soft center. Line your baking sheets with parchment paper—this keeps cookies from sticking and ensures easy clean-up later.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking soda, and salt in a medium bowl. This step ensures everything is evenly distributed, giving your cookies a consistent rise and taste.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the melted butter with both brown and granulated sugars until smooth and glossy. This creaming of ingredients is what delivers that luscious chewiness. Then, mix in the egg, egg yolk, and vanilla extract until fully combined, creating a rich, velvety batter.
Step 4: Bring It All Together
Gradually stir the dry ingredients into the wet mixture. Be careful not to overmix; you want just enough blending to keep your cookies tender. Then fold in the chocolate chips, chopped pecans, and caramel bits, making sure they are evenly spread throughout the dough for flavor in every bite.
Step 5: Portion and Bake
Use a spoon or cookie scoop to portion out about 2 tablespoons of dough per cookie. Place them about 2 inches apart on your baking sheets so they have room to spread. Bake for 10 to 12 minutes until the edges turn light golden and the centers still look soft — that’s the secret for ultra-chewy cookies.
Step 6: Salt and Cool
Once out of the oven, while the cookies are still warm, sprinkle lightly with flaky sea salt. This step is crucial for that signature sweet and salty twist. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.
How to Serve Salted Caramel Pecan Chocolate Chip Cookies – A Sweet & Salty Delight! Recipe
Garnishes
While the cookies shine on their own, you can amp up the visual appeal with a few extra sprinkles of flaky sea salt just before serving. For a festive touch, drizzle some melted dark chocolate over the top or add a pecan half on each cookie for extra crunch and charm.
Side Dishes
These cookies pair wonderfully with a glass of cold milk, a cup of freshly brewed coffee, or even a dollop of whipped cream to balance out the richness. Serving alongside fresh berries can also add a refreshing pop of color and flavor contrast.
Creative Ways to Present
For parties or gifts, stack these cookies with parchment paper layers in a pretty tin or box. You can also turn them into an impressive ice cream sandwich by placing softened vanilla or caramel ice cream between two cookies. Another fun idea is to break cookies into chunks and sprinkle over a bowl of warm vanilla pudding or yogurt for a delicious twist.
Make Ahead and Storage
Storing Leftovers
To keep your Salted Caramel Pecan Chocolate Chip Cookies fresh and chewy, store them in an airtight container at room temperature. They will stay perfect for up to 4 days, allowing you to enjoy your sweet and salty delights without worry.
Freezing
If you want to save time later, you can freeze the cookie dough balls before baking. Place them on a tray to freeze solid, then transfer into a freezer-safe bag for up to 3 months. When ready, simply bake straight from frozen, adding an extra minute or two to the baking time.
Reheating
To revive the warmth and softness of your cookies, pop them in the microwave for about 10 to 15 seconds or heat briefly in a preheated oven at 300°F for 3 to 5 minutes. This brings back that just-baked feeling perfect for enjoying again.
FAQs
Can I substitute the pecans with other nuts?
Absolutely! Walnuts, almonds, or even macadamia nuts make great alternatives and offer their own unique crunch and flavor. Just make sure the nuts are chopped to a similar size to keep the cookie texture balanced.
Do I have to use soft caramel bits, or can I use hard caramel candies?
Soft caramel bits or chopped soft caramels work best because they melt slightly during baking, creating those gooey caramel pockets. Hard caramel candies will not melt the same way and might affect the cookie texture.
Why do the cookies need to be sprinkled with flaky sea salt afterward?
The flaky sea salt on top adds a bright, crunchy contrast to the cookie’s sweetness. It really makes the sweet and salty flavor combination sing and enhances the caramel and chocolate notes beautifully.
Can I make the dough ahead of time?
Yes, chilling the dough for about 30 minutes before baking helps the cookies retain their shape and results in a thicker, chewier texture. It also allows the flavors to meld, making the cookies even tastier.
Are these cookies suitable for vegetarians?
Definitely! This recipe uses no animal-derived ingredients apart from eggs and butter, which are vegetarian-friendly. You can easily find substitutes if you need to adapt for other diets.
Final Thoughts
If you’ve been searching for that perfect blend of sweet and salty in a cookie, then making Salted Caramel Pecan Chocolate Chip Cookies – A Sweet & Salty Delight! Recipe is an absolute must. This recipe brings together the comfort of homemade cookies with a gourmet twist, delivering a treat your friends and family will be raving about. So grab your mixing bowl, gather those ingredients, and get ready to fill your kitchen with the wonderful aroma of freshly baked cookies that are just as fun to make as they are to eat.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Caramel Pecan Chocolate Chip Cookies are a perfect sweet and salty treat, combining the richness of caramel and chocolate with crunchy pecans and a sprinkle of flaky sea salt. Soft in the center and lightly golden on the edges, these homemade cookies bring bakery quality right to your kitchen.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped pecans
- 1/2 cup soft caramel bits or chopped soft caramels
- Flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a large bowl, whisk the melted and slightly cooled butter with brown sugar and granulated sugar until the mixture is smooth and glossy, indicating the sugars are well incorporated. Then add the egg, egg yolk, and vanilla extract; whisk until fully combined.
- Incorporate Dry Into Wet: Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Avoid over-mixing to keep the cookies tender.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and caramel bits to distribute them evenly throughout the dough.
- Shape Cookies: Scoop 2-tablespoon portions of dough and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and the centers remain soft.
- Salt and Cool: Remove the cookies from the oven and immediately sprinkle a light layer of flaky sea salt on top to enhance the sweet and salty flavor balance. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra gooey cookies, slightly underbake and allow them to set while cooling.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
