Caramel Pecan Chocolate Chip Cookies are a delicious twist on a classic chocolate chip cookie. They are soft and buttery, filled with milk chocolate chips, caramel morsels, and chopped pecans. As they bake, the caramel and chocolate melt into the cookie, creating a rich, almost toffee-like flavor.
If you love the combination of chocolate, caramel, and pecans, these cookies are hard to resist. They are especially good for holiday cookie trays, cookie exchanges, and making ahead for the freezer.
I saw these caramel morsels at the store a few weeks ago and had to grab a few bags. They have a wonderful, smooth caramel taste, with no artificial or bitter after- taste.
How To Make Caramel Pecan Chocolate Chip Cookies
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
All-purpose flour
Baking soda
Kosher salt
Butter
Sugar
Brown sugar
Vanilla
Eggs
Nestle Toll House Caramel Morsels
Nestle Toll House Milk Chocolate Chips
Fisher Chopped Pecans
INSTRUCTIONS:
- In a small mixing bowl, combine the flour, soda, and salt: set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until smooth. Beat in the 2 sugars until well combined. Add the vanilla and eggs, beat until smooth.
- Gradually beat in the flour mixture, just until well combined.
Stir in the caramel chips, chocolate chips, and nuts. Cover and refrigerate dough for 30 to 45 minutes.- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using a small scoop, place cookie dough balls onto baking sheets.
Bake the cookies about 9 minutes, until edges become light golden brown. Remove from the oven and allow to sit on baking sheet about 5-6 minutes. Transfer to a wire rack to cool.
Why Everyone Loves These Caramel Pecan Chocolate Chip Cookies
- The flavors blended together so well after baking. Caramel, chocolate and pecan created a toffee like taste.
- The dough freezes well if you make dough balls ahead of time. I also baked a few of the cookies and tested them by freezing. They were delicious.
- These cookies are so easy to make.
- The recipe makes a large quantity, so they are great to serve a crowd.
- These cookies are excellent with a cup of tea or a glass of cold milk.
Frequently Asked Questions
Do I need to chill the dough?
YES, As in the instructions, chill the dough 30-45 minutes before baking. This will keep the cookies from spreading.
How do I keep my cookies soft and not turning so dark?
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack.
I also tried these caramel morsels in Caramel Apple Snickerdoodle recipe. They were very good in these cookies,
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CARAMEL PECAN CHOCOLATE CHIP COOKIES
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 9oz package caramel morsels
- 1 cup milk chocolate chips
- 3/4 cup pecans, chopped
Instructions
- In a small mixing bowl, combine the flour, soda, and salt: set aside.
- In a large mixing bowl, using an electric mixer, beat the butter until smooth. Beat in the 2 sugars until well combined. Add the vanilla and eggs, beat until smooth. Gradually beat in the flour mixture, just until well combined. Stir in the caramel chips, chocolate chips, and nuts. Cover and refrigerate dough for 30 to 45 minutes.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. (I use baking stones for my cookies and the bottoms never get too dark or burn)
- Using a small scoop, place cookie dough balls onto baking sheets.
- Bake for about 9-10 minutes until dough is set and edges are light golden brown. Remove from oven and allow to set on pan about 2 minutes. Transfer to a wire rack to cool.
- Makes about 5 dozen cookies
Notes
YES, As in the instructions, chill the dough 30-45 minutes before baking. This will keep the cookies from spreading. How do I keep my cookies soft and not turning so dark?
I always underbake them a few minutes. Remove them from the oven when the edges are light golden brown. Allow the cookies to set on the baking pan. They will continue to bake. Transfer to a cooling rack.
YUM! I know these smelled wonderful baking! Shared x 4 ♥
Thank you so much. You are always so kind.