These Caramel Pecan Chocolate Chip Cookies are chewy, soft, with a nutty crunch and gooey caramel. You’ll love this easy, no-chill cookie recipe!
This cookie recipe was originally published in August 2014. I updated the recipe notes and added new photos in March 2026.
Aimee’s Recipe Notes
Once you learn how to make chocolate chip cookies, it’s so easy to change up the flavors and mix-ins.
I based today’s cookie on a solid, tested chocolate chip cookie foundation, and incorporated my love of adding crunchy nuts to desserts.
The combination of brown sugar and butter creates a chewy cookie base, while caramel bits melt into gooey pockets throughout the cookie.
Use a 2 Tablespoon cookie scoop or larger for a bakery-style texture with soft centers and crisp edges.
I hope you love these no-chill cookie dough treats as much as I do.
xo,
I LOVE THESE COOKIES!!! My husband loves turtle cookies so I wanted to make them for Father’s Day. They turned out AMAZING!!! Gooey delicious cookies!!!
– Angela
Ingredient Notes
You’ll need all the same ingredients you use for regular chocolate chip cookies, with a few additions. Be sure to scroll down to the recipe card for measurements.
- Unsalted Butter – Softened butter makes cookies soft and chewy without spreading too much. Use my guide on how to soften butter quickly!
- Sweeteners – I use a combination of brown sugar and granulated sugar in this recipe for a chewy texture with a crispy outside.
- Vanilla – Pure vanilla extract is essential for flavoring the dough and enhancing the taste of the chocolate and caramel.
- Dry ingredients – You will need flour, baking soda, and salt.
- Milk chocolate morsels – Feel free to swap them out for semi-sweet chocolate chips or dark chocolate!
- Caramel baking bits – Find these in the baking aisle near the chocolate chips; or use chopped up caramel candies instead.
Cookie Tips and Tricks
- How to freeze cookie dough: Make the cookie dough, then scoop it onto a baking sheet. Freeze scoops of dough for 30 minutes. Transfer the slightly frozen dough to an airtight container and store in the freezer until ready to bake.
- Baking frozen cookie dough: Place frozen cookie dough right onto the baking sheet. Bake in the oven as directed, adding 1 -2 minutes of additional baking as needed.
- Use a pizza stone: I find that baking cookies on a pizza stone keeps them from getting too brown and helps them spread less.
- Underbake: Slightly underbake the cookies to keep a gooey center!
- Sprinkle the tops with flaky sea salt for a more sweet and salty finish.
More Cookie Recipes
- These easy Pumpkin Oatmeal Cookies are loaded with all your favorite fall flavors, in a healthy, hearty cookie!
- Make this creamy, dreamy Peanut Butter Cookies with Chocolate Chunk and you will have a new favorite cookie!
- This easy to follow Snickerdoodles recipe is packed full of that lovely Cinnamon Sugar!
- These Oatmeal Chocolate Chip Cookies combine two of my favorite types of cookies!
- Want a nice, and warm Soft Batch Chocolate Chip Cookies? Look no further for the perfect ones!
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Caramel Pecan Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 1 bag milk chocolate morsels 11 ounce
- 1 ¼ cup caramel bits or whole caramels, chopped
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F. Line cookie sheet with parchment paper.
- In a large mixing bowl, combine butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla extract and beat until well mixed.
- Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips, caramel bits, and pecans.
- Using a 2 Tablespoon cookie scoop, drop onto parchment paper lined baking sheets about 2 inches apart. If desired, press some extra chocolate chips into the top of the cookies.
- Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack.
Notes
- Use my homemade vanilla extract recipe for delicious flavor.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze cookies for up to 3 months.
Nutrition
Easy Cookie Recipes
You’ll love these decadent and gooey Caramel Pecan Chocolate Chip Cookies! Just as easy as traditional chocolate chip cookies with an extra sweet and nutty twist.
These were delicious!!! Your instructions were so easy to follow. Thank you for making this available.