Salted Caramel Pecan Chocolate Chip Cookies
These cookies are soft, chewy, and packed with a delightful blend of sweet and salty flavors, featuring pockets of creamy caramel, crunchy pecans, and rich chocolate chips.
Ingredients
Cookie Base
- ½ cup Unsalted Butter, softened This is your cookie base that adds softness and richness.
- ½ cup Brown Sugar Adds moisture and a deep caramel flavor.
- ¼ cup Granulated Sugar Contributes to the spread of the cookies.
- 1 large Egg Acts as a binder and improves texture.
- 1 teaspoon Vanilla Extract Elevates the flavor profile.
Dry Ingredients
- 1½ cups All-Purpose Flour Provides the structure for the cookies.
- ½ teaspoon Baking Soda Helps the cookies rise.
- ¼ teaspoon Salt Balances the sweetness.
Flavor Add-ins
- ¾ cup Chocolate Chips Semi-sweet or dark chocolate works best.
- ½ cup Pecans, chopped Adds crunch and buttery flavor.
- ½ cup Soft Caramel Bits Creates gooey pockets throughout the cookies.
- Flaky Sea Salt, for topping Enhances the flavor and adds finishing touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms.
- Fold in the chocolate chips, pecans, and soft caramel bits.
Baking
- Dollop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle the tops with flaky sea salt and bake for 10-12 minutes or until the edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use quality ingredients for maximum flavor. For chewier cookies, don’t overbake and consider chilling your dough for 30 minutes before baking.