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Salted Caramel Pecan Cookies - Chewy, Buttery, and Perfectly Sweet-Salty

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 1/2 cups pecans, roughly chopped and lightly toasted
  • 1 1/4 cups soft caramels (store-bought squares), cut into small pieces, or caramel baking bits
  • Flaky sea salt, for topping
  • Optional: 1/2 teaspoon ground cinnamon for a warm note

Method
 

  1. Toast the pecans: Preheat the oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Cool, then chop. Reduce oven heat to 325°F (165°C) for baking the cookies.
  2. Prep the caramels: If using soft caramel candies, cut them into pea-sized pieces. Lightly dust with a pinch of flour to keep them from sticking together.
  3. Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
  4. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla. Scrape the bowl so everything is fully combined.
  5. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, fine salt, and cinnamon (if using).
  6. Bring the dough together: Add dry ingredients to the butter mixture on low speed until just combined. Do not overmix.
  7. Fold in the mix-ins: Using a spatula, fold in toasted pecans and caramel pieces until evenly distributed.
  8. Chill the dough: Cover and chill for at least 45–60 minutes. Chilled dough spreads less and bakes with chewier centers.
  9. Portion the cookies: Line baking sheets with parchment. Scoop 2-tablespoon mounds (about 2 oz/55 g each), spacing them 2 inches apart.
  10. Bake: Bake at 325°F (165°C) for 11–14 minutes, until edges are set and lightly golden and centers look slightly underbaked. Rotate pans halfway for even browning.
  11. Finish with salt: Right out of the oven, gently tap the baking sheet on the counter to settle the cookies. Sprinkle with flaky sea salt.
  12. Cool: Let cookies rest on the sheet for 5 minutes to set, then transfer to a rack to cool completely. The centers will finish setting as they cool.