Dessert

Caramel Pecan Chocolate Chip Cookies Recipe

BySarah Summers April 9, 2026April 9, 2026

Introduction

These Caramel Pecan Chocolate Chip Cookies combine the rich flavors of buttery caramel, crunchy pecans, and melty milk chocolate. They offer a perfect balance of sweet and nutty in every bite, making them an irresistible treat for any occasion.

A close-up view of several large, round cookies stacked and spread out on a cooling rack over a white marbled surface, each cookie having a light golden-brown color with a slightly cracked texture. The cookies are studded generously with dark brown chocolate chips, caramel-colored butterscotch chips, and pecan nut pieces that add rough texture and rich brown tones. The cookies show a mix of smooth, glossy chocolate chips and crunchy, irregular nuts embedded in the soft, crumbly dough. The cooling rack's grid lines create a subtle pattern beneath the cookies, adding contrast to the soft, warm textures above photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened to room temperature
1 ½ cups light brown sugar, packed
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 ½ teaspoons baking soda
1 bag milk chocolate morsels (11 ounces)
1 ¼ cup caramel bits or whole caramels, chopped
1 cup chopped pecans

Instructions

Step 1: Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the butter and both sugars for about 2 minutes until fully blended. Add the eggs and vanilla extract, then beat until well combined.
Step 3: Add the flour, kosher salt, and baking soda to the wet ingredients. Beat just until everything is fully combined. Fold in the chocolate chips, caramel bits, and chopped pecans gently.
Step 4: Using a 2-tablespoon cookie scoop, drop dough onto the parchment-lined baking sheets about 2 inches apart. Press additional chocolate chips on top if desired.
Step 5: Bake for 11 to 13 minutes, or until the edges are lightly browned. Remove from the oven and let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a chewier cookie, slightly underbake by removing them from the oven at 11 minutes.
Swap pecans for walnuts if preferred, or omit nuts for a nut-free version.
Use dark or semi-sweet chocolate chips to add a deeper chocolate flavor.
If caramel bits are unavailable, chop soft caramels into small pieces but avoid over-chopping to prevent melting into the dough.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly soft cookies, warm them in a low oven for a few minutes.

How to Serve

A close-up view of several freshly baked cookies stacked and spread on a metal cooling rack over a white marbled surface. The cookies are golden brown with a soft, slightly cracked texture, topped with visible layers of melted chocolate chips, light brown caramel bits, and darker brown pecan nut pieces, scattered unevenly but richly over the top surface. The cookies are round with a slightly raised edge and a slightly rough texture from the nuts and chips embedded in them. Some loose chocolate chips and nuts are scattered around the rack, adding to the cozy, fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt in the recipe to avoid overly salty cookies.

How do I prevent caramel bits from melting completely?

Gently fold the caramel bits into the dough just until combined and avoid overly mixing. Chopped whole caramels can work better at retaining some texture.