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 your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Step 2: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar for about 2 minutes until fully blended and creamy.

Step 3: Add the eggs and vanilla extract, then continue to beat until well combined.

Step 4: Gradually add the all-purpose flour, kosher salt, and baking soda to the mixture. Beat just until all ingredients are fully combined—avoid overmixing.

Step 5: Fold in the milk chocolate morsels, caramel bits, and chopped pecans with a spatula until evenly distributed.

Step 6: Using a 2 tablespoon cookie scoop or spoon, drop the dough onto the prepared baking sheets about 2 inches apart. If you like, press a few extra chocolate chips on top of each cookie for an attractive finish.

Step 7: Bake in the preheated oven for 11 to 13 minutes, or until the edges are lightly browned but the centers still look soft.

Step 8: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a richer flavor, toast the pecans lightly before adding them to the dough.

Substitute dark chocolate chips if you prefer a more intense chocolate taste.

If you don’t have caramel bits, chop soft caramels into small pieces and freeze them briefly so they don’t melt too quickly during baking.

Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe or omit it altogether to prevent the cookies from becoming too salty.

What if I don’t have caramel bits?

You can use chopped soft caramels as a substitute. To prevent them from melting too much and spreading, freeze the chopped caramels for about 30 minutes before folding them into the dough.