Get ready to experience pure comfort with these Caramel Butter Pecan Cookies. This recipe delivers a chewy, buttery, and nutty cookie masterpiece, perfect for satisfying your sweet cravings and impressing guests.
Key Ingredients for Caramel Butter Pecan Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, lightly toasted
- 1/2 cup caramel bits (chocolate or candy chips work well too)
How to Make Caramel Butter Pecan Cookies
Whipping up these Caramel Butter Pecan Cookies is surprisingly simple, yielding a batch of incredibly satisfying treats. The combination of rich butter, sweet brown sugar, and crunchy pecans creates a delightful texture and flavor profile that’s hard to resist. With a preparation time of approximately 20 minutes, you can have these warm, gooey cookies baking in no time!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps with even baking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step incorporates air, which is crucial for a good cookie texture.
- Add Wet Ingredients: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Ensure the eggs are at room temperature; they incorporate better into the batter than cold eggs.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking the dry ingredients ensures they are evenly distributed, preventing pockets of baking soda or salty spots in your cookies.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. A few streaks of flour are okay; they will be incorporated as you add the nuts and caramel.
- Fold in Add-ins: Gently fold in the toasted chopped pecans and caramel bits using a spatula or wooden spoon until evenly distributed throughout the cookie dough. Toasting the pecans beforehand enhances their flavor and crunch.
- Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform sizing.
- Bake to Golden Perfection: Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool. For chewier cookies, err on the side of underbaking slightly.
- Cool Down: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
Why You’ll Love This Caramel Butter Pecan Cookies
These Caramel Butter Pecan Cookies are an absolute dream for anyone who adores rich, comforting flavors. The stars of this show are the toasty pecans and gooey caramel bits, perfectly balanced by a wonderfully chewy, buttery cookie base. Imagine a more sophisticated, intensely flavorful version of your favorite classic chocolate chip cookie, but with that irresistible caramel and nutty twist! Making these at home is not only a joy but also incredibly cost-effective, allowing you to create a generous batch of gourmet-tasting treats without the bakery price tag.
The delightful crunch of toasted pecans mingling with pockets of melted caramel creates a flavor explosion in every bite. They’re the perfect accompaniment to a cup of coffee or a glass of milk, and they make a fantastic homemade gift. Don’t just dream about these delightful cookies; bake them yourself and experience the warm, inviting taste that only homemade can bring!
Storing and Reheating Tips
- Room Temperature Storage: Store cooled Caramel Butter Pecan Cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help maintain their chewy texture.
- Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. This is especially useful if your kitchen tends to be warm.
- Freezing Unbaked Dough: Scoop cookie dough balls onto a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Bake directly from frozen, adding a minute or two to the baking time.
- Freezing Baked Cookies: Allow baked and completely cooled cookies to cool completely. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep for up to 2-3 months. Thaw at room temperature.
- Reheating: To revive baked cookies, place one or two in a microwave-safe dish with a small glass of water and microwave for 10-15 seconds on medium power. This will help to soften them up. Alternatively, you can briefly warm them in a low oven (around 300°F/150°C) for a few minutes.
Final Thoughts
These Caramel Butter Pecan Cookies are an absolute delight, offering a perfect balance of sweet, nutty, and buttery flavors. They are incredibly easy to make, making them a fantastic choice for bakers of all levels. Give them a try and discover your new favorite cookie!
Caramel Butter Pecan Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps with even baking.
- In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step incorporates air, which is crucial for a good cookie texture.1 cup (2 sticks) unsalted butter, softened, 1 cup packed light brown sugar, 1/2 cup granulated sugar
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Ensure the eggs are at room temperature; they incorporate better into the batter than cold eggs.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking the dry ingredients ensures they are evenly distributed, preventing pockets of baking soda or salty spots in your cookies.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies. A few streaks of flour are okay; they will be incorporated as you add the nuts and caramel.
- Gently fold in the toasted chopped pecans and caramel bits using a spatula or wooden spoon until evenly distributed throughout the cookie dough. Toasting the pecans beforehand enhances their flavor and crunch.1 cup chopped pecans, lightly toasted, 1/2 cup caramel bits
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform sizing.
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool. For chewier cookies, err on the side of underbaking slightly.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.