These Soft & Chewy Pecan Caramel Cookies are buttery, gooey, and packed with crunchy pecans and pockets of rich caramel. They have crisp edges, a soft center, and are perfect with a cup of coffee or tea.
🧈 Ingredients
For the cookies:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (110 g) chopped pecans
- 1 cup (170 g) soft caramel bits or chopped soft caramel candies
Optional topping:
- ¼ cup chopped pecans
- ¼ cup caramel sauce
- Flaky sea salt
👩🍳 Step-by-Step Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 2–3 minutes, until light and creamy.
3. Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.
4. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
5. Make the cookie dough
Gradually add the dry ingredients to the wet mixture. Mix just until combined. Don’t overmix—the dough should remain soft.
6. Add pecans and caramel
Gently fold in the chopped pecans and caramel pieces. Save a few pecans and caramel pieces for topping the cookies.
7. Chill the dough
Cover the bowl and refrigerate the dough for 30–45 minutes. This helps prevent the cookies from spreading too much and keeps the centers chewy.
8. Scoop the cookies
Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
9. Add toppings
Press a few extra pecan pieces and caramel bits onto the tops of each dough ball.
10. Bake
Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
Don’t overbake—the cookies will continue cooking on the hot baking sheet.
11. Cool
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely.
12. Add caramel drizzle
For an extra indulgent finish, drizzle a little warm caramel sauce over the cooled cookies. Sprinkle with a tiny pinch of flaky sea salt if desired.
🍯 Tips for Perfect Chewy Cookies
- Don’t overbake. Slightly underbaked centers create that soft, chewy texture.
- Use softened butter, not melted butter.
- Chill the dough before baking for thicker cookies.
- Toast the pecans for 5–7 minutes at 350°F for deeper flavor.
- If your caramel pieces are very large, chop them into smaller pieces so they distribute evenly.
🫙 Storage
Store cooled cookies in an airtight container at room temperature for 4–5 days. You can also freeze the baked cookies for up to 2–3 months.
