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Salted Caramel Pecan Chocolate Chip Cookies Recipe (with Video)

Added sugar, Mushroom-free, American
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Discover our Salted Caramel Pecan Chocolate Chip Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 12min


Cookie Dough
- 10 tbsp Unsalted butter, 140g
- 0.5 c light brown sugar, packed, 150g
- 0.25 c White sugar, 55g
- 1 Large egg
- 1 Egg yolk
- 0.75 tsp Salt, you can reduce to 1/2 teaspoon if you don't like your cookies to be too salty
- 0.5 tsp Baking powder
- 0.25 tsp Baking soda
- 1.333 c All purpose flour, 170g
- 3 oz Dark chocolate, chopped, 113g
- 3 oz milk chocolate, chopped, 113g
Caramel Pecans
- 12 soft caramels
- 2 tbsp Cream
- 0.75 c pecan halves & pieces
- Salt, to taste
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Toasting the Pecans
1. Toast the pecans at 350F for 5-7 minutes until they are fragrant and don't taste raw anymore.
Preparing the Butter and Sugar Mixture
1. Place the butter in a non-stick pan and melt it on medium-low heat.
2. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma.
3. Turn the heat all the way to the lowest setting, and add the sugars.
4. Whisk on the lowest setting for 1-2 minutes to start dissolving the sugars.
5. Remove from heat and cool the mixture for ~5 minutes. It should be warm, but not hot anymore.
6. Add the egg and yolk, and quickly whisk to incorporate.
7. Whisk for 1-2 minutes until the mixture becomes light and smooth.
Adding the Dry Ingredients
1. Add the dry ingredients (flour, baking powder, baking soda, salt) and fold with a rubber spatula until the flour is almost mixed in.
2. The dough will be runny, don't worry - place in the fridge for 10 minutes while you work on the salted caramel pecans.
Preparing the Salted Caramel Pecans
1. Place the soft caramels and cream in a nonstick sauce pan and cook and stir on low heat until they form a caramel sauce.
2. Add a little salt to taste.
3. Remove from the heat and add the pecans, getting them thoroughly coated.
Finalizing the Cookie Dough
1. Remove the cookie dough from the fridge and fold in the chopped chocolate and pecans (save some of both for the top of the cookies).
2. Stop folding as soon as you don't see any unmixed flour and the chocolate and pecans are evenly dispersed.
3. Use a 2" scoop to divide the dough into ~10 balls.
4. If the dough feels too soft, you can refrigerate for a bit longer.
5. Don't apply pressure onto the balls, just gently pull them together.
6. Press chocolate chunks and pecans on top of the cookie balls.
7. Refrigerate for at least 30 minutes, but ideally 2 hours or longer.
Baking the Cookies
1. Pre-heat oven to 375F (conventional) and prepare a large cookie sheet with parchment paper.
2. Transfer the balls to the sheet, keeping at least 3" between the balls.
3. Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be.

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