Caramel Pecan Chocolate Chip Cookies – a decadent twist on a classic cookie! You’ll love the infusion of buttery caramel and nutty flavor in these chewy cookies.
Remember this Chocolate Chip Cookie recipe? I changed it up by adding caramel bits and pecans! Our caramel stuffed chocolate chip cookies are equally delicious, and even easier!
Why This Recipe Works
Once you learn how to make chocolate chip cookies, it’s so easy to change up the flavors and mix-ins.
These Peanut Butter Chocolate Chip Cookies are another variation you need to try–especially if you love peanut butter treats.
- These Caramel Pecan Cookies are based on my favorite chocolate chip cookies recipe.
- It has the perfect ratio of dough to chocolate chips.
- Caramel bits make the centers just slightly ooey-gooey.
- You’ll love the crunchy pecans in these soft baked chewy cookies!
Today’s recipe is designed with caramel lovers in mind!
Ingredient Notes
You’ll need all the same ingredients you use for regular chocolate chip cookies, with a few additions.
- Butter – Softened butter makes cookies soft and chewy without spreading too much.
- Sweeteners – We use a combination of brown sugar and granulated sugar in this recipe.
- Eggs – Bind the dough together and add moisture.
- Vanilla – Pure vanilla extract is essential for flavoring the dough and enhancing the taste of the chocolate and caramel.
- Milk – You can use any kind of milk to add more moisture to the dough.
- Dry ingredients – You will need flour, baking soda, and salt.
- Milk chocolate morsels – Feel free to swap them out for semi-sweet chocolate chips or dark chocolate!
- Caramel baking bits – Find these in the baking aisle near the chocolate chips; or use chopped up caramel candies instead.
Easy Instructions
- PREP- Preheat oven to 350F. Line a cookie sheet with parchment paper. Set aside.
- Mix Wet Ingredients- In a large mixing bowl, combine butter and sugar. Cream these together for about 2 minutes, until fully blended. Add in eggs and vanilla extract.
- Add Dry ingredients- Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips, caramel bits, and pecans.
- Bake- Using a 3 Tablespoon scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Bake for 11-13 minutes, until outside of cookie is lightly browned.
- Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger…which yields about 2 dozen cookies.
Tips and Tricks
- How to freeze: Make the dough ahead of time, then scoop it onto a baking sheet. Freeze scoops of dough for 30 minutes. Now transfer the dough to an airtight container and store in the freezer until ready to bake.
- Baking frozen dough: Place frozen cookie dough right onto the baking sheet. Bake in the oven as directed, adding 1 -2 minutes of additional baking as needed.
- Use a pizza stone: I find that baking cookies on a pizza stone keeps them from getting too brown and helps them spread less.
Recipe FAQs
Chilling the dough before baking works like a charm! If you find chocolate chip cookies tend to spread a lot in your oven, stick the dough in the refrigerator for 20 – 30 minutes, then bake as directed in the recipe.
You can unwrap caramel candies and chop them into small pieces. They taste delicious as a substitute for caramel baking bits.
I recommend baking the dough within 3 months of freezing for best taste.
Yes, the baked cookies can be frozen as well! Store them in a freezer safe container to preserve freshness.
More Cookie Recipes
- Pumpkin Oatmeal Cookies
- Peanut Butter Cookies with Chocolate Chunk
- Snickerdoodles
- Oatmeal Chocolate Chip Cookies
- Soft Batch Chocolate Chip Cookies
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Caramel Pecan Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoons kosher salt
- 1 ½ teaspoons baking soda
- 1 bag milk chocolate morsels 11 ounce
- 1 ¼ cup caramel bits or whole caramels, chopped
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper.
- In a large mixing bowl, combine butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla and beat until well mixed.
- Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips, caramel bits, and pecans.
- Using a 3 Tablespoon cookie scoop, drop onto parchment paper lined baking sheets about 2 inches apart. If desired, press some extra chocolate chips into the top of the cookies.
- Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack. The number of cookies is determined by the size scoop you use. I prefer these to be larger…which yields about 2 dozen cookies.
Notes
- To freeze cookie dough, scoop dough onto a parchment paper lined, freezer safe, cookie sheet. Freeze for about 30 minutes. Remove dough and place in a freezer bag, labeled. When ready to bake, remove desired amount of dough and bake as directed. Add several minutes for frozen dough.
- Chilling the Dough- I love the texture and flavor when you chill the dough for 24 hours. HOWEVER, it's not mandatory. Sometimes you just can't plan that far in advance!
- Use my homemade vanilla extract recipe for delicious flavor.
Nutrition
You’ll love these decadent and gooey Caramel Pecan Chocolate Chip Cookies! Just as easy as traditional chocolate chip cookies with an extra sweet and nutty twist.
I LOVE THESE COOKIES!!! My husband loves turtle cookies so I wanted to make them for Father’s Day. I let the dough rest over night and I did add the whole bag of semi sweet chocolate chips and the whole bag of caramel bits. The dough was tough to break up at first, next time I think I’ll flatten in ziplock and put in fridge, the longer it sat out the easier it was. The scoop was to big I felt so I scooped but then cut them in half, I formed a ball and flattened to look kinda like the store bought cookie dough size/shape. I cooked for 11-12 min and let site for like 6 min on the baking pan. They turned out AMAZING!!! Gooey delicious cookies!!! I made 54
Scooping your dough into balls before you chill solves the problem of too hard to scoop dough!
Hi Angela,
Does this recipe make the same type of cookies that Nestles makes that are the Ultimate Pecan Turtle Delights that come in the pre-formed package of 12 squares that break apart? I’ve been searching for a copycat recipe that would as close to “exactly” like these as possible.
I appreciate your answer.
Thank you, Angela-
LGordon
I know that in my house when we’re having your dessert and the only thing I can hear is the loud slurps of milk and the smacking from these AMAZING cookies! My grand babies loved these and they’ve dubbed me the Cookie Chef…I told them I was just the intern (so to speak), so be on the lookout for 4 boys ages 7-15 and one girl she 11. They want Cookie Monday’s.
Thanks again, great recipe.
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Thanks for your helpful sharing. I have read that knowledge very much, it gives me a lot of things.
How long are they good for in the freezer. I’ve never froze them before but will be doing this from now on!!
I usually try to enjoy my baked goods within 30-60 days, depending on if it’s in a regular freezer (30days) or deep freezer (60days).
Hello!!! This recipe looks delightful and I am anxious to “road test” for my family. Quick question…I have a wonderful niece and nephew, who are gluten intolerant and have a peanut allergy. I didn’t see signs of peanuts in the ingredients list. I was wondering if you had a gluten free version of this recipe? Thanks so much for your help.
hi yes i have self rising flour can i use that don’t have all purrpose flour would it work in this recipe
These sound so good! I will be trying these later this week after I get my summer tomatoes canned.
Ha, I’m in the midst of all my summer tomatoes and zucchini right now. I feel ya!
I made these cookies last year for a cookie party I went to they were the biggest hit! Going to make them again I’ll take pictures this time. Quick question I made them the first time they where chewy and so good, but I tried to make them again about a month later but they were way to hard not chewy at all. I think I either put too much butter or not enough. Do you know or has anyone ever done that before?
I tried making these today. It was a complete failure. I followed the recipe exactly and the cookies spread into a sugary cookie glass.
Same here
You said you “scoop out “balls of dough, what do u use when doing this?
I use a 2Tbsp metal cookie scoop!
These look amazing! I’m wondering about the baking powder? No baking soda? Kind of out of the ordinary, so I thought i’d ask!
I find baking powder (instead of soda) in cookies keeps them chewy and soft longer. ENJOY 🙂
Caramel bits? Who makes them? I can’t wait to try these.
Thanks,Sue
Kraft makes them, I can usually find them at Target or Walmart. Good luck 🙂
omigosh GETOUTTATOWWWWN with these cookies! love love love em! So salty n sweet and crunchy and gooey and chewyyyy
So mouth watering! That looks amazing.
You always have great ideas. I have thumb nailed your website and review it often. I enjoy looking at your recipes.. My daughter LOVES caramel and will be making these for her. Thanks for sharing.. 🙂
Thanks for the sweet words Toni! I’m thankful for readers like you who come back and read my recipes! I hope you enjoy everything your bake 🙂