caramel pecan cookies recipe

Written ByJenny Smyth Posted on
caramel pecan cookies recipe
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The Best caramel pecan cookies recipe

I’m so excited to share with you my favorite caramel pecan cookies recipe. This classic dessert has been a staple in our household for years, and for good reason – it’s simply irresistible. The combination of gooey caramel, crunchy pecans, and chewy cookies is a match made in heaven.

My kids love helping me make these treats, and they’re always a hit at school bake sales or family gatherings. But what I love most about this recipe is its versatility – it’s perfect for any occasion, whether you’re looking for a sweet treat to enjoy on a Tuesday afternoon or a show-stopping dessert for your next dinner party. Plus, the best part?

It’s ridiculously easy to make! Just mix together some basic ingredients, scoop out the dough, and bake until golden brown. Voila!

You’ve got yourself a delicious batch of caramel pecan cookies that’ll be devoured in no time. I’ve tried countless variations of this recipe over the years, but this one remains my go-to. The key is to not overmix the dough – you want it to retain that lovely texture and structure that makes these cookies so addictive.

And don’t even get me started on the health benefits of using real butter and sugar – it may not be the healthiest option, but trust me when I say these cookies are worth every bite! My family and I have enjoyed countless batches of these babies over the years, and I’m confident you’ll love them just as much as we do.

Caramel Pecan Cookies

Caramel Pecan Cookies

4.5 from 565 votes

Chewy butter cookies studded with toasted pecans and swirled with rich homemade caramel. Each bite offers a perfect balance of sweet caramel and nutty crunch.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

For the Caramel Swirl

1/2 cup granulated sugar
3 tablespoons water
1/4 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon salt

👨‍🍳Directions

1Preheat oven to 350°F.
2Line two baking sheets with parchment paper.
3Toast the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant and lightly browned.
4Set aside to cool.
5In a small bowl, whisk together flour, baking soda, and salt.
6In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
7Add the egg and vanilla extract, beating until combined.
8Gradually add the flour mixture to the butter mixture, mixing on low speed just until no streaks of flour remain.
9Fold in the toasted pecans with a spatula until evenly distributed.
10Cover the dough and refrigerate for 30 minutes to firm up.
11While the dough chills, prepare the caramel.
12In a small saucepan over medium heat, combine 1/2 cup sugar and 3 tablespoons water.
13Cook without stirring until the mixture turns a deep amber color, about 5 to 7 minutes.
14Remove from heat and carefully whisk in heavy cream, butter, and salt until smooth.
15Let cool for 10 minutes until thickened but still pourable.
16Scoop rounded tablespoons of chilled dough and place them 2 inches apart on the prepared baking sheets.
17Use the back of a spoon to make a small indent in the center of each dough ball.
18Drizzle about 1/2 teaspoon of cooled caramel into each indent, being careful not to overfill.
19Bake one sheet at a time for 10 to 12 minutes, until the edges are golden brown and the centers are set but still soft.
20Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
21The caramel will firm up as they cool.

🔧Equipment

Mixing bowls
Electric mixer
Saucepan
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 110mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 2g

📝Notes

For extra crunch, toast the pecans just before using. If the caramel becomes too thick to drizzle, warm it gently over low heat for a few seconds. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Caramel Pecan Cookies Works

These caramel pecan cookies are always a hit at our family gatherings and parties. They’re perfect for any occasion because they’re easy to make and always delicious.

If you’re planning ahead, you can store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months. When serving, consider pairing these treats with a cold glass of milk or a hot cup of coffee – it’s the perfect way to enjoy these sweet little morsels.

❓ Frequently Asked Questions About Caramel Pecan Cookies

Q: What type of flour should I use for this recipe?

For this recipe, I recommend using all-purpose flour. You can also use a combination of all-purpose and whole wheat flour for a nutty flavor.

Q: Can I substitute the pecans with walnuts or hazelnuts?

While you can use other types of nuts in place of pecans, keep in mind that each nut will change the flavor profile of the cookies slightly. Pecans have a distinct flavor that pairs perfectly with caramel and chocolate chips.

Q: How do I store leftover cookies?

To keep your cookies fresh for longer, store them in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

Q: Can I make these cookies without an oven?

Nope! These cookies require baking in an oven to achieve their signature texture and flavor.

Q: Can I make these cookies ahead of time?

You can mix the dough ahead of time and refrigerate it overnight or freeze it for up to 2 months before baking.

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