Salted Caramel Pecan Chocolate Chip Cookies.

Super soft-baked chocolate chip cookies with salted caramel and pecans. One of my favorite cookies of all time.

Soft-Baked Salted Caramel Pecan Chocolate Chip Cookies. Find the simple recipe at sallysbakingaddiction.com

Perhaps it’s the memories of my childhood milk and cookie snack time, or my never-ending love for the classic chocolate chip cookie. Maybe it’s the unparalleled and addictive smell wafting from the kitchen as they bake, or the endless add-ins you can throw into a cookie dough.

I’m sort of in love with baking cookies, especially this time of year.

Soft-Baked Salted Caramel Pecan Chocolate Chip Cookies. Find the simple recipe at sallysbakingaddiction.com

I added a little something salty to my sweet chocolate chip cookie the other day. A dash of sea salt, a little bit of caramel, salty pecans—put all this into one soft and thick chocolate chip cookie, and you’ve got yourself one fine treat this holiday season.

The dough for today’s cookies is the same dough I used for my Perfect Chocolate Chip Cookies. Cornstarch, my little secret weapon in cookie recipes, makes a silent appearance yet again. I’ve told you before and I’ll tell you again, I swear by cornstarch in my cookies these days! Adding a mere 2 teaspoons of cornstarch to your cookie dough will produce softer-than-ever cookies, without impacting the taste at all. One bite of your tender cookie and you’ll wonder why you didn’t add the stuff to your cookie dough sooner.

Not only that, but just look how thick cornstarch will make your cookies! More often than not, I bake up what I think will be a thick cookie, only to see it deflate and flatten out in the cooling process. What a let-down!

Not with these. Nope. Your cookies remain puffy, and soft—even the next day.

Soft-Baked Salted Caramel Pecan Chocolate Chip Cookies. Find the simple recipe at sallysbakingaddiction.com

Let’s talk about all those little add-ins that make today’s cookies so special.

Caramel, pecans, and chocolate make up one of my favorite chocolate candies: chocolate turtles. Their mini gobs of nuts are held together with sticky caramel and covered in milk chocolate. My mom and I often shared a small bag of chocolate turtles she hid in our cupboards around the holidays. Biting into one always brings me back home, and I wanted to capture that same nostalgia in today’s cookie. 🙂

I overloaded the cookies, super-chunk style. Into the dough went 3/4 cup chocolate chips and 1/2 cup chopped salty pecans. (Feel free to substitute another nut, or leave the nuts out altogether if you or the kiddies aren’t particular to them.)

Soft-Baked Salted Caramel Pecan Chocolate Chip Cookies. Find the simple recipe at sallysbakingaddiction.com

An important item to note before baking these cookies is that the caramels are not added to the dough with your other mix-ins. Rather, you will stick a few small cut-up pieces of soft caramel candies onto the tops of your cookie dough balls as you drop them onto the baking sheet. Doing so will prevent caramel from melting and creating a burnt river of caramel underneath your cookies as they bake.

The caramel melts on top of the cookies while in the oven, creating little pools of goo between the chunks and chips all around. I was worried the caramel would turn hard as the cookies cooled, but it remains soft and melty, even after a day or two. Soft and chewy caramel sitting atop a soft and chewy cookie. Double the good stuff here.

Soft-Baked Salted Caramel Pecan Chocolate Chip Cookies. Find the simple recipe at sallysbakingaddiction.com

For an extra twist, along with the pecans, gooey caramel, and chocolate, I added a touch of salty sparkle to the cookies. Before putting them in the oven, I sprinkled the balls of dough with a touch of crushed sea salt. It was a last-minute, but very necessary addition. The salt brings out all of the cookie’s sweet medley of flavors, especially the caramel. I simply adore salted caramel in any which way. I know I’m not alone here.

Sure enough to be one of your favorite cookies this holiday season, these overstuffed, super-chunky, double-chewy, soft-baked cookies will please just about any crowd. I mean, who can pass up a cookie? Especially a cookie lookin’ this good?!

Not this girl.

Salted Caramel Pecan Chocolate Chip Cookies

You won't get enough of these irresistible salted chocolate chip cookies with gooey caramel and pecans.


Yield:
24 cookies

Ingredients:

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar (light brown would be fine)
  • 1/4 cup (50g) sugar
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka corn flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) semi-sweet chocolate chips
  • 1/2 cup (71g) chopped pecans
  • 16 wrapped caramels, cut into 4 or 5 pieces each
  • sea salt

Directions:

  1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients. Stir in chocolate chips and pecans. Dough will be thick and sticky. Chill for at least 30 minutes.
  3. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-sized cookie scoop. If the dough is too crumbly, use your hands to roll the balls of dough. Press a few pieces of caramel onto the tops of the cookies and sprinkle with sea salt. Bake for 8-10 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. Transfer to cooling rack. Cookies stay fresh covered at room temperature for 1 week.

Recipe Notes:

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches. Do not drop dough onto warm cookie sheets; allow sheets to cool between batches.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Caramel-ly, salty or sweet, here are a few recipes you’ll find extra tasty! 😉

 

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Salted Caramel Dark Chocolate Cookies

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117 comments

  1. Also, adding a box of instant vanilla pudding causes cookies to be soft (even if you leave them in a few minutes too long) and thick!

  2. OMG These look amazing! I am going to try to make these as soon as possible. Also I would LOVE to share some of our cupcake wrappers with you if you’d like to test them out on your upcoming cupcake recipes. Just send me a note.

    Thanks so much!

  3. Hi Sally, have you ever put these cookies in the freezer to save for later? I can never eat as many cookies as I bake, so that’s what I usually do. I’m not sure how the caramel would hold up in the freezer. What do you think?

  4. How many dozen does this make?

  5. Sally,

    What happened to the plain Salted Caramel Chocolate Chip cookie recipe? I think the original post was also published via Culinary Chat. I can’t find it anywhere. Any help would be appreciated! 

  6. I noticed you state to drop 1 TBsp of cookie dough. My husband wants bigger cookies than that. If I did 2 TBsp how much longer do you think I should bake them?
    We are die hard fans of your Pumpkin Snickerdoodles, Chocolate Chip Cookies and Strawberry Short Cake Cupcakes. I can’t wait to try these!

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