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Caramel Pecan Cookies

These cookies feature a soft, chewy texture with pockets of creamy caramel and crunchy toasted pecans woven throughout. The dough is made by combining butter, sugar, and vanilla, then folded with caramel candies and chopped pecans before baking until golden brown. The resulting cookies are rich, slightly gooey on the inside, and have a satisfying crunch from the pecans.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz caramel candies cut into small pieces
  • 1 cup chopped pecans toasted lightly for extra flavor

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Slotted spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy, about 2-3 minutes. You should see a pale, creamy mixture and hear a gentle beating sound.
  3. Beat in the egg and vanilla extract, mixing just until combined. The mixture may look a little grainy but should be well incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, folding gently until just combined. The dough will start to come together and feel soft but manageable.
  5. Stir in the chopped caramel candies and toasted pecans, folding until evenly distributed. Expect the candies to slightly melt into the dough, creating sweet pockets, with pecans adding crunch.
  6. Use a tablespoon or cookie scoop to drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers look set but still slightly soft. You will smell a buttery, caramel aroma as they bake.
  8. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, allowing them to firm up a bit while still warm.
  9. Transfer the cookies to a wire rack to cool completely. The cookies will be chewy and slightly gooey inside with a crisp exterior, showcasing the caramel pockets and nut crunch.
  10. Enjoy your caramel pecan cookies as a sweet treat — perfect with a glass of milk or coffee.

Notes

For extra flavor, toast the pecans lightly before mixing. Store the cookies in an airtight container for up to a week for maximum freshness.