Caramel Pecan Chocolate Chip Cookies are crisp, buttery and deliciously gooey with soft, caramel centers. Bake a big batch, these are sure to be everyone’s favorite treat!
Oh, boy, do I have cookies for you! Not just any cookies. THE cookies!
I discovered these caramel pecan chocolate chips cookies on Food Network years ago and they have since become a staple treat at home. I just can’t get enough of their crisp, buttery edges and gooey caramel filling!
These caramel pecan chocolate chips cookies are a must on your Christmas baking list. Generously studded with pecans and chocolate chips and deliciously filled with soft caramel centers, they’re definitely a step up from the everyday chocolate chip cookies.
Make sure to bake up a batch to give out as holiday gifts for family and friends or to keep handy for times you need a sweet bite. Enjoy a piece (or two) with a cup (or two) of hot chocolate for the ultimate cold-weather comfort food!
Caramel Pecan Chocolate Chip Cookies are crisp, buttery and deliciously gooey with soft, caramel centers. Bake a big batch, these are sure to be everyone's favorite treat!
- 1/2 cup butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces quality dark chocolate bars, chopped
- 1/2 cup pecans, chopped
- 18 pieces caramels
In a large bowl, combine butter, brown sugar and sugar. Using an electric mixer, cream together until fluffy.
When the mixture is light and fluffy, add egg and beat to combine. Add vanilla extract and beat to combine.
In another bowl, sift together flour, baking soda, and salt. Slowly add flour mixture to butter mixture and mix to combine.
Add chocolate chips and pecans and stir to combine.
Using a 2-ounce ice cream scoop, scoop cookie dough and place 1 caramel into the center, pressing the dough around the caramel. Roll into a ball. Repeat with remaining dough.
Arrange on an ungreased baking sheet at about 2 inches apart. Bake in a 375 F oven for about 8 to 10 minutes, or until golden on top.
Allow to cool for about 1 to 2 minutes and then transfer to wire rack to cool completely.