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.
Notes
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. For longer storage, refrigerate for up to a week.
