Description
Delicious salted caramel chocolate pecan cookies that are soft, gooey, and indulgent.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped pecans
- 20 soft caramel candies, cut in half
- 2 tbsp heavy cream
- Flaky sea salt, for topping
Instructions
- Preheat the oven. Set the oven to 350°F. Line two baking sheets with parchment paper.
- Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add the eggs. Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Make the dough. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Fold in the chocolate chips and chopped pecans.
- Prepare the caramel. Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring between each, until smooth. Let cool slightly so the caramel is thick but still spoonable.
- Shape the cookies. Scoop about 2 tablespoons of dough for each cookie. Flatten slightly, add a small dollop of caramel to the center, and cover with another small piece of dough. Seal the edges completely to keep the caramel inside.
- Bake. Arrange the cookies about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Add the finishing touches. Let the cookies rest on the baking sheet for 5 minutes. Sprinkle with flaky sea salt while they are still warm, then transfer to a wire rack.
- Cool and serve. Allow the cookies to cool for another 10–15 minutes so the caramel can set slightly while remaining deliciously gooey.
Notes
- Chill the dough: Refrigerate for 20–30 minutes if it feels too sticky.
- Prevent caramel leaks: Make sure the caramel is completely enclosed in the cookie dough.
- Don’t overbake: The cookies will continue setting as they cool.
- Make them extra chocolatey: Press a few extra chocolate chips and pecan pieces onto the tops before baking.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Reheat briefly to soften the caramel before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg