Cookies
Salted Caramel Pecan Cookies
Chewy brown sugar cookies with toasted pecans and a drizzle of homemade salted caramel sauce for a perfect balance of sweet and salty flavors.
Prep20 min
Cook12 min
Rest / chill30 min
Total1 hr 2 min
Yield4 dozen cookies
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 350°F. In a bowl, whisk flour, baking soda, and 1/2 teaspoon kosher salt; set aside.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each; stir in vanilla extract.
- Gradually mix in dry ingredients until just combined, then fold in toasted pecans.
- Shape dough into balls about 1 1/2 inches and place 2 inches apart on parchment-lined baking sheets.
- Bake 10 to 12 minutes until edges are golden and centers look set; cool 5 minutes on sheet before transferring to racks.
- Meanwhile, prepare caramel: melt granulated sugar over medium heat, swirling pan until amber and smooth.
- Remove from heat; whisk in butter and carefully add cream (mixture will bubble). Stir until smooth; sprinkle with flaky sea salt.
- Drizzle caramel over cooled cookies before serving.
A little kitchen know-how
Chill the dough for at least 30 minutes before baking to prevent spreading and retain chewiness.
Storage & leftovers
Store cookies in an airtight container at room temperature for up to 5 days. Reheat in a microwave for 10 seconds to soften.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.