I bring you chewy, nutty cookies bursting with gooey caramel, rich chocolate chips, and toasted pecans—a delightful twist on the classic chocolate chip cookie! Caramel Pecan Chocolate Chip Cookies

Why I’ll Love This Recipe

I adore the combination of textures and flavors: soft caramel bits, crunchy pecans, and melty chocolate chips. The simple dough comes together quickly, and the caramel pieces add surprise pockets of sticky sweetness throughout each bite .

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup (115 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups (190 g) all‑purpose flour
½ teaspoon baking soda
½ cup (90 g) chocolate chips
½ cup (60 g) chopped pecans
6–8 soft caramels, chopped

Directions

Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
Add the flour and baking soda; mix until just combined.
Fold in the chocolate chips, chopped pecans, and caramel pieces.
Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden but centers remain soft.
Let cookies cool on the sheet for about 5 minutes before transferring to a wire rack.

Servings and timing

Makes: about 18–24 cookies, depending on size
Prep time: 10 minutes
Bake time: 10–12 minutes
Total time: roughly 25 minutes—including cooling

Variations

I sometimes swap half the chocolate chips for chopped dark chocolate to deepen the chocolate flavor.
Toasting the pecans before adding them brings out a richer nutty aroma—definitely worth it!
For a sea-salt twist, I lightly sprinkle flaky salt on top right after baking.

Storage / reheating

I store baked cookies in an airtight container at room temperature; they stay soft for up to 3 days.
To reheat, I microwave them for about 10–15 seconds—just enough to melt the caramel slightly without burning it.
The unbaked dough can be scooped and frozen; I bake them directly from frozen, adding 2–3 extra minutes to the baking time.

FAQs

How can I prevent the caramel from melting out of the cookies?

I chill the dough slightly before baking—this helps the cookie hold its shape and keeps the caramel nestled inside rather than oozing out.

Can I use store-bought caramel sauce instead of caramel pieces?

Yes, but I find that thick caramel sauce can weigh the dough down. Chopped soft caramels are more convenient and give better texture.

What if I don’t have pecans?

I’ve swapped in walnuts plenty of times—totally works. You could also use toasted almonds for a different nutty twist.

Can I make this recipe gluten-free?

I replace the flour with a 1:1 gluten-free baking flour blend, and it works well. The texture may be slightly more crumbly, but still delicious.

Can I reduce the sugar?

I've tried cutting the brown sugar slightly, but it affects the chewiness. For best results, I’d stick to the original amounts.

Conclusion

These caramel pecan chocolate chip cookies are a crowd-pleaser whenever I bake them. They’re straightforward, indulgent, and perfectly balanced. I hope I’ve inspired you to bake a batch—and enjoy every gooey bite!

Caramel Pecan Chocolate Chip Cookies

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes
Yield: 18–24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Chewy, nutty cookies bursting with gooey caramel, rich chocolate chips, and toasted pecans—a delightful twist on the classic chocolate chip cookie.

Instructions

Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
Add the flour and baking soda; mix until just combined.
Fold in the chocolate chips, chopped pecans, and caramel pieces.
Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden but centers remain soft.
Let cookies cool on the sheet for about 5 minutes before transferring to a wire rack.

Notes

For a deeper chocolate flavor, swap half the chocolate chips for chopped dark chocolate.
Toast the pecans before adding them for a richer nutty aroma.
For a sea-salt twist, lightly sprinkle flaky salt on top right after baking.
Store cookies in an airtight container at room temperature for up to 3 days.
Unbaked dough can be frozen and baked directly from frozen, adding 2–3 extra minutes to the baking time.