Name: Salted Caramel Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped pecans; 3/4 cup caramel bits or chopped soft caramel candies; Flaky sea salt, for sprinkling

These Salted Caramel Pecan Cookies are buttery, chewy, and filled with crunchy pecans and gooey salted caramel bits. Perfect for anyone who loves that sweet and salty combination, these cookies make for an indulgent treat. Whether you’re looking to spoil yourself or share with others, this recipe is sure to be a hit!

Ingredients

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

3/4 cup caramel bits or chopped soft caramel candies

Flaky sea salt, for sprinkling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in the chopped pecans and caramel bits evenly throughout the dough.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Sprinkle a pinch of flaky sea salt on top of each cookie dough mound before baking.

Bake for 10-12 minutes, or until the edges are golden and the centers look set but still soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories: 180 kcal per cookie

Variations

Nut Alternatives: If you’re not a fan of pecans, you can swap them out for walnuts or almonds to suit your taste.

Caramel Swirl: For an extra dose of caramel, try drizzling a bit of melted caramel on top of the cooled cookies or incorporating caramel sauce into the dough.

Chocolate Addition: If I’m in the mood for chocolate, I like to add a handful of mini chocolate chips to the dough along with the caramel and pecans. It makes for an even more decadent treat!

Storage/Reheating

Storage: Once the cookies have cooled completely, I store them in an airtight container at room temperature. They stay fresh for up to 5 days.

Freezing: If I want to make a big batch ahead of time, I freeze the dough. I scoop the dough into balls and freeze them on a baking sheet. Once frozen, I transfer them to a zip-top bag or airtight container. When I’m ready to bake, I just place the frozen dough balls on a baking sheet and bake for an extra minute or two.

Reheating: If I want to enjoy them warm again, I simply pop a cookie in the microwave for about 10-15 seconds. They’ll get that gooey, soft texture back in no time!

FAQs

How do I know when my cookies are done?

The cookies should be golden around the edges but still soft in the center. A good way to test is to check if they’ve slightly puffed up but are still a little underbaked in the middle. They will firm up as they cool.

Can I use margarine instead of butter?

While I prefer using unsalted butter for the best flavor, margarine can be substituted in a pinch. Keep in mind that the texture and taste may differ slightly, but the cookies should still turn out delicious.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. I’ve tried it before and the results are still great—chewy, flavorful, and indulgent.

How do I prevent the cookies from spreading too much while baking?

Be sure to chill your cookie dough for about 30 minutes before baking. This will help the dough hold its shape better while baking and prevent the cookies from spreading too thin.

Can I add other mix-ins?

Absolutely! I love experimenting with different mix-ins. You can try adding dried cranberries, white chocolate chips, or even a swirl of peanut butter for something unique.

Conclusion

These Salted Caramel Pecan Cookies are the perfect balance of rich, buttery goodness and the delightful contrast of salty and sweet. With simple ingredients and easy steps, I can whip them up whenever I’m in the mood for a treat. Whether I’m making them for a special occasion or just because, they never fail to impress. Happy baking!

Recipe: