Salted Caramel Pecan Chocolate Chip Cookies Recipe

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Nathan Freeman Modified: April 27, 2022
Salted Caramel Pecan Chocolate Chip Cookies Recipe

How To Make Salted Caramel Pecan Chocolate Chip Cookies

Make your cookie snack special by baking a batch of chocolate chip cookies with pecan nuts for additional texture and caramel for the balance of taste.

Preparation: 1 hour 15 minutes
Cooking: 10 minutes
Cool Time: 1 day
Total: 1 day 1 hour 25 minutes

Serves:

Ingredients

  • ¾cupunsalted butter,softened to room temperature
  • ¾cupbrown sugar,packed light or dark
  • ¼cupgranulated sugar
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • 2cupsall-purpose flour,spoon & leveled
  • 2tspcornstarch
  • 1tspBaking Soda
  • ½tspsalt
  • 1cupsemi-sweet chocolate chips
  • ½cupunsalted or salted pecans,chopped
  • 16caramels,wrapped, cut into 4 or 5 pieces each
  • sea salt,for sprinkling

Instructions

  1. In a large bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color.

  2. Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.

  3. In a separate bowl, combine flour, cornstarch, baking soda, and salt. At low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick.

  4. Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days.

  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350 degrees F. 

  6. Line 2 large baking sheets with parchment paper or silicone baking mats.Set aside.

  7. Roll balls of dough and arrange 3 inches apart on the prepared baking sheets. 

  8. Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt.

  9. Bake for 10 to 11 minutes, until barely golden brown around the edges. The centers will look soft.

  10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes

  • Chilling is mandatory for this cookie dough so the cookies don’t over-spread.
  • The cookie dough will be slightly crumbly but will come together as you roll it into individual balls with your hands. 

Nutrition

  • Calories: 193.47kcal
  • Fat: 10.25g
  • Saturated Fat: 5.30g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 3.24g
  • Polyunsaturated Fat: 1.05g
  • Carbohydrates: 24.82g
  • Fiber: 0.91g
  • Sugar: 14.98g
  • Protein: 2.21g
  • Cholesterol: 23.47mg
  • Sodium: 99.94mg
  • Calcium: 21.31mg
  • Potassium: 71.50mg
  • Iron: 0.84mg
  • Vitamin A: 52.72µg
  • Vitamin C: 0.05mg
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