Prepare to experience a cookie so decadent, so irresistibly delicious, that it will instantly become your new obsession! These Butter Pecan Caramel Cookies are not just another sweet treat – they're a mouthwatering journey of rich, buttery flavors and crunchy pecan goodness that will make your taste buds dance with joy. Imagine a cookie that literally melts in your mouth, combining the perfect balance of sweet caramel, toasted pecans, and luxurious butter in every single bite. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new go-to dessert that will have everyone begging for more!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup caramel bits
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chopped pecans and caramel bits using a rubber spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle additional melted caramel or sprinkle extra chopped pecans on top of the cookies while they are still warm.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is softened but not melted – room temperature is key for the perfect cookie texture.
- Don't overmix the dough! Mix just until ingredients are combined to keep the cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra caramel flavor, try slightly pressing a few extra caramel bits on top of each cookie before baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For maximum freshness, store in an airtight container and enjoy within 5 days.
- Pro tip: Slightly underbake the cookies for an extra soft and chewy texture.
- Toast the pecans before adding to the dough for an enhanced nutty flavor.
- If the dough seems too soft, chill it in the refrigerator for 30 minutes before baking.
- For a gourmet touch, drizzle melted chocolate over the cooled cookies for an extra decadent treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
