Description
Soft and chewy caramel pecan cookies made with browned butter, gooey caramel swirls, and toasted pecans for a rich, bakery-style treat perfect for fall or holiday baking.
Ingredients
- 10 tbsp unsalted butter (140g)
- 1/2 cup packed light brown sugar (150g)
- ¼ cup white sugar (55g)
- 1 large egg
- 1 egg yolk
- ¾ tsp salt (you can reduce to ½ teaspoon if you don’t like your cookies to be too salty)
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 ⅓ cup all purpose flour (170g)
- 3 oz dark chocolate (113g), chopped
- 3 oz milk chocolate (113g), chopped
- 1 tbsp bourbon (or 1 tsp maple extract for alcohol-free) — added to caramel pecan mixture after removing from heat
-
Optional: ½ tsp ground cinnamon folded into the dry ingredients for a subtle spiced note
Caramel pecans:
- 12 soft caramels (I use Werther’s)
- 2 tbsp cream
- 3/4 cups pecan halves & pieces (about 100g), roasted
- Salt to taste
Instructions
-
Toast the Pecans
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant and lightly golden. Let cool completely. -
Brown the Butter
In a nonstick pan over medium-low heat, melt butter, stirring constantly. Continue until the butter turns golden brown and smells nutty. Reduce heat to the lowest setting. -
Incorporate Sugars
Add brown sugar and white sugar to the warm butter. Whisk gently for 1–2 minutes to begin dissolving the sugars. Remove from heat and let cool for about 5 minutes—warm, not hot. -
Add Eggs
Whisk in the egg and yolk until the mixture becomes smooth and slightly lighter in color. -
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using). Fold this mixture into the wet ingredients until almost combined. The dough will be soft. Chill for 10 minutes while making the caramel pecans. -
Make the Bourbon Caramel Pecans
In a small nonstick saucepan, melt the soft caramels with cream over low heat, stirring until smooth. Remove from heat. Stir in the bourbon (or maple extract) and a pinch of salt. Fold in toasted pecans until coated. -
Assemble the Dough
Remove cookie dough from the fridge. Gently fold in chopped chocolates and the bourbon caramel pecans, reserving some for topping. -
Shape & Chill
Scoop into 2″ dough balls. Top each with extra chocolate chunks and pecans. Chill for at least 30 minutes (or up to 2 hours). -
Bake
Preheat oven to 375°F (190°C). Place dough balls 3″ apart on a parchment-lined baking sheet. Bake for 10–12 minutes until edges are set but centers are soft. -
Cool & Enjoy
Let cookies rest for 5 minutes before transferring to a wire rack. Serve warm for maximum gooeyness.
Notes
Bourbon Flavor: The alcohol in bourbon cooks off when added to the hot caramel mixture, leaving only a warm, vanilla-caramel depth. If you prefer no alcohol, substitute 1 teaspoon maple extract for a sweet, cozy flavor.
Toasting Pecans: Don’t skip this step—it intensifies their buttery taste and makes the caramel pecan cookies more flavorful.
Caramel Tips: Keep the heat low when melting caramels to avoid scorching. Stir constantly for a silky, lump-free sauce.
Chill Time: Longer chilling (2+ hours) deepens flavor and prevents the cookies from over-spreading in the oven.
Make Ahead: Dough can be refrigerated for up to 72 hours or frozen in pre-scooped balls. Bake straight from frozen, adding 2–3 minutes to the time.
Texture Control: For softer, gooier centers, bake on the lower end of the time range. For more set cookies, add an extra minute or two.
Chocolate Options: Semi-sweet works well here, but a mix of dark and milk chocolate keeps the flavor layered and indulgent.
Recipe inspired by Bake with Zoha, with additional flavor variations and preparation tips tested in my kitchen.
- Prep Time: 25 minutes
- Chill Time: 45 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 295 kcal
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 49 mg