★★★★★

Caramel Pecan Chocolate Chip Cookies Recipe

Caramel Pecan Chocolate Chip Cookies – a decadent twist on a classic cookie! You’ll love the infusion of buttery caramel and nutty flavor in these chewy cookies.

Remember this Chocolate Chip Cookie recipe? I changed it up by adding caramel bits and pecans! Our caramel stuffed chocolate chip cookies are equally delicious, and even easier!

Chocolate chip cookies with pecans on a black wire cooling rack.

Why This Recipe Works

Once you learn how to make chocolate chip cookies, it’s so easy to change up the flavors and mix-ins.

These Peanut Butter Chocolate Chip Cookies are another variation you need to try–especially if you love peanut butter treats.

  • These Caramel Pecan Cookies are based on my favorite chocolate chip cookies recipe.
  • It has the perfect ratio of dough to chocolate chips.
  • Caramel bits make the centers just slightly ooey-gooey.
  • You’ll love the crunchy pecans in these soft baked chewy cookies!

Today’s recipe is designed with caramel lovers in mind!

Ingredient Notes

You’ll need all the same ingredients you use for regular chocolate chip cookies, with a few additions.

  • Butter – Softened butter makes cookies soft and chewy without spreading too much.
  • Sweeteners – We use a combination of brown sugar and granulated sugar in this recipe.
  • Eggs – Bind the dough together and add moisture.
  • Vanilla – Pure vanilla extract is essential for flavoring the dough and enhancing the taste of the chocolate and caramel.
  • Milk – You can use any kind of milk to add more moisture to the dough.
  • Dry ingredients – You will need flour, baking powder 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.

Easy Instructions

  1. PREP- Preheat oven to 350F. Line a cookie sheet with parchment paper. Set aside.
  2. Mix Wet Ingredients- In a large mixing bowl, combine butter and sugar. Cream these together for about 2 minutes, until fully blended. Add in eggs and vanilla extract.
  3. Add Dry ingredients- Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips, caramel bits, and pecans.
  4. Bake- Using a 3 Tablespoon scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Bake for 11-13 minutes, until outside of cookie is lightly browned.
  5. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger…which yields about 2 dozen cookies.

Tips and Tricks

  • How to freeze: Make the dough ahead of time, then scoop it onto a baking sheet. Freeze scoops of dough for 30 minutes. Now transfer the dough to an airtight container and store in the freezer until ready to bake.
  • Baking frozen 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.

Recipe FAQs

How can I prevent cookies from spreading too much?

Chilling the dough before baking works like a charm! If you find chocolate chip cookies tend to spread a lot in your oven, stick the dough in the refrigerator for 20 – 30 minutes, then bake as directed in the recipe.

What can I use in place of caramel bits?

You can unwrap caramel candies and chop them into small pieces. They taste delicious as a substitute for caramel baking bits.

How long does the dough keep in the freezer?

I recommend baking the dough within 3 months of freezing for best taste.

Can I freeze the cookies after baking them?

Yes, the baked cookies can be frozen as well! Store them in a freezer safe container to preserve freshness.

Chocolate chip cookies on a wire rack with chocolate chips, pecans, and caramel.
Yield: 6 dozen

Caramel Pecan Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Caramel Pecan Chocolate Chip Cookies - a decadent twist on a classic cookie! You'll love the infusion of buttery caramel and nutty flavor in these chewy cookies.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 ½ cups light brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoons kosher salt
  • 1 ½ teaspoons baking soda
  • 1 bag (11 ounce) milk chocolate morsels
  • 1 ¼ cup caramel bits (or whole caramels, chopped)
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl, combine butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla and beat until well mixed.
  3. Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips, caramel bits, and pecans.
  4. Using a 3 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.
  5. 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. The number of cookies is determined by the size scoop you use. I prefer these to be larger...which yields about 2 dozen cookies.

Notes

  • To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.
  • Chilling the Dough- I love the texture and flavor when you chill the dough for 24 hours. HOWEVER, it's not mandatory. Sometimes you just can't plan that far in advance!
  • Use my homemade vanilla extract recipe for delicious flavor.

Nutrition Information:

Yield:

72

Serving Size:

1

Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 70mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 5, 2019

Comments & Reviews

  1. I know that in my house when we’re having your dessert and the only thing I can hear is the loud slurps of milk and the smacking from these AMAZING cookies! My grand babies loved these and they’ve dubbed me the Cookie Chef…I told them I was just the intern (so to speak), so be on the lookout for 4 boys ages 7-15 and one girl she 11. They want Cookie Monday’s.
    Thanks again, great recipe.

  2. This topic is very interesting and I am interested but do not know where to find, thankfully you create this topic, hope everyone will help me

    1. I usually try to enjoy my baked goods within 30-60 days, depending on if it’s in a regular freezer (30days) or deep freezer (60days).

  3. Hello!!! This recipe looks delightful and I am anxious to “road test” for my family. Quick question…I have a wonderful niece and nephew, who are gluten intolerant and have a peanut allergy. I didn’t see signs of peanuts in the ingredients list. I was wondering if you had a gluten free version of this recipe? Thanks so much for your help.

  4. hi yes i have self rising flour can i use that don’t have all purrpose flour would it work in this recipe

  5. I made these cookies last year for a cookie party I went to they were the biggest hit!  Going to make them again I’ll take pictures this time.  Quick question I made them the first time they where chewy and so good, but I tried to make them again about a month later but they were way to hard not chewy at all.  I think I either put too much butter or not enough. Do you know or has anyone ever done that before?

  6. I tried making these today. It was a complete failure. I followed the recipe exactly and the cookies spread into a sugary cookie glass. 

  7. These look amazing! I’m wondering about the baking powder? No baking soda? Kind of out of the ordinary, so I thought i’d ask!

  8. omigosh GETOUTTATOWWWWN with these cookies! love love love em! So salty n sweet and crunchy and gooey and chewyyyy

  9. You always have great ideas. I have thumb nailed your website and review it often. I enjoy looking at your recipes.. My daughter LOVES caramel and will be making these for her. Thanks for sharing.. 🙂

    1. Thanks for the sweet words Toni! I’m thankful for readers like you who come back and read my recipes! I hope you enjoy everything your bake 🙂

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