Name: Chocolate Caramel Pecan Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter (2 sticks, softened); 1 cup granulated sugar; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups chopped soft caramels (divided); 1 1/2 cups chopped pecans (divided); 1 1/2 cups chocolate chips (divided); 1/2 cup chocolate chips; 1 teaspoon coconut oil or vegetable oil

Jump to Recipe· 4.9 from 12 reviews

If you’re on the hunt for a truly indulgent treat, you’re going to love this Chocolate Caramel Pecan Cookies Recipe. These aren’t just any cookies—they’re a delicious dance of rich cocoa, gooey caramel, crunchy pecans, and melty chocolate chips that come together in every single bite. Trust me, once you try these, you might never go back to plain chocolate chip cookies again!

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Why This Recipe Works

Perfect Balance of Flavors: The bitterness of cocoa powder pairs beautifully with the sweetness of caramel and chocolate chips.
Texture Harmony: Soft, chewy cookie centers contrast with crunchy pecans and melty caramel pockets.
Easy Yet Impressive: This cookie recipe feels gourmet but is straightforward enough for a cozy afternoon bake.
Delicious Chocolate Drizzle: The chocolate drizzle on top isn’t just decoration—it boosts the chocolate love and makes these cookies look bakery-worthy.

Chocolate Caramel Pecan Cookies, indulgent cookie recipe, chocolate pecan caramel cookies, easy holiday dessert, gourmet cookie ideas - A tray with 15 dark brown round cookies arranged in five rows and three columns, each cookie topped in the center with a caramel pool. Around the caramel are small pieces of chopped pecans and chocolate chips scattered over the cookies. The tray is beige and placed on a white marbled surface. Above the tray are four small white bowls containing dark chocolate chips, pecan halves, whole caramel candies, and light brown sugar. A white and yellow striped cloth is placed on the bottom left corner of the surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Caramel Pecan Cookies Recipe plays an important role. From using quality butter for richness to good cocoa powder for that deep chocolate flavor, I’ve found that picking the right staples really makes this recipe shine. Don’t skimp on the soft caramels—they’re what take these cookies to the next level.

Chocolate Caramel Pecan Cookies, indulgent cookie recipe, chocolate pecan caramel cookies, easy holiday dessert, gourmet cookie ideas - Flat lay of unsalted butter sticks softened, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of all-purpose flour, a small white bowl of unsweetened cocoa powder, a small white bowl of baking soda, a small white bowl of salt, a simple white ceramic dish holding chopped soft caramels, a simple white ceramic dish with chopped pecans, a small white bowl filled with chocolate chips, and a small white bowl with coconut oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Softened butter gives your cookies that rich, creamy base and helps your cookies spread just right.
Granulated sugar & light brown sugar: Brown sugar adds chewiness and a slight caramel undertone, while granulated gives crisp edges.
Eggs: They hold everything together and add moisture to keep the cookies soft.
Vanilla extract: A subtle but vital flavor enhancer that brightens the overall taste.
All-purpose flour: Provides structure—don’t substitute with whole wheat here or they’ll be too dense.
Unsweetened cocoa powder: Gives a deep, rich chocolate flavor without extra sweetness.
Baking soda: Helps the cookies rise and spread correctly.
Salt: Balances sweetness to prevent the cookies from tasting flat.
Soft caramels: Melt into luscious pockets of chewy sweetness inside each cookie.
Pecans: Add crunch and a toasty nutty flavor that complements the chocolate perfectly.
Chocolate chips: Melty bursts of chocolate bliss throughout the cookie and extra on top for texture.
Coconut oil or vegetable oil (for drizzle): Helps the chocolate drizzle melt smoothly and harden with a perfect sheen.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this Chocolate Caramel Pecan Cookies Recipe depending on the occasion or what I have handy in the pantry. Don’t hesitate to get creative!

Variation: I often swap pecans for walnuts or almonds, which gives a slightly different nutty flavor and crunch, but still delicious.
Dietary tweaks: Use dairy-free butter and vegan caramel bits to make them vegan-friendly without sacrificing texture or taste.
Spice it up: Adding a pinch of cinnamon or cayenne pepper to the dough adds a subtle warmth that complements the chocolate and caramel.

Step-by-Step: How I Make Chocolate Caramel Pecan Cookies Recipe

Step 1: Prep and Mix the Wet Ingredients

First things first: preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper—this prevents cookies from sticking and keeps the bottoms perfectly tender. Then, beat softened unsalted butter with granulated and brown sugars until the mix looks light and fluffy. I usually use my stand mixer on medium speed for about 2-3 minutes here; this step is key for cookie texture. Next, add eggs one at a time, incorporating each fully before adding the next. Toss in that vanilla extract and give it one last mix.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk your all-purpose flour, unsweetened cocoa powder, baking soda, and salt thoroughly. This ensures even distribution and helps avoid clumps of cocoa or baking soda in your dough, which can give uneven flavor or texture.

Step 3: Mix Wet and Dry Together, Then Add Goodies

Gradually add your dry mix into the wet bowl, stirring gently until just combined. Don’t overmix here; overworking the dough will make your cookies tough. Now for the fun part—fold in 1 cup each of chopped soft caramels, chopped pecans, and chocolate chips. Keep the rest aside, we’ll use those on top!

Step 4: Shape and Top Your Cookies

Using a cookie scoop or tablespoon, drop rounded dough balls onto the parchment-lined baking sheets, spacing them about 2 inches apart to give them room to spread. Gently press a reserved soft caramel piece into the center of each dough ball. Then sprinkle the tops with the reserved chopped pecans and chocolate chips for that gorgeous look and extra crunch.

Step 5: Bake and Cool

Bake for 10-12 minutes. The edge of the cookies should look set while the centers remain soft—resist the urge to overbake! I usually take mine out closer to the 10-minute mark. Let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack—this helps them set and prevents breakage.

Step 6: Melt and Drizzle Chocolate

For a pretty finishing touch, melt 1/2 cup chocolate chips with 1 teaspoon of coconut or vegetable oil in 20-second bursts in the microwave, stirring between each until smooth. Snip a small corner off a ziplock bag, pour in the melted chocolate, and drizzle it over the cooled cookies. Let the drizzle set at room temperature or pop the cookies in the fridge for a faster finish.

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Tips from My Kitchen

Use Soft Caramels: Hard caramels won’t melt just right—soft bits make those gooey pockets inside the cookie.
Don’t Overbake: I learned the hard way that baking a minute or two too long dries out the cookies and melts the caramel too much.
Press Caramel Gently: Too much pressure flattens the dough ball and causes uneven baking.
Chill Dough if Needed: If your kitchen is warm, chilling dough for 30 minutes helps control cookie spread.

How to Serve Chocolate Caramel Pecan Cookies Recipe

Chocolate Caramel Pecan Cookies, indulgent cookie recipe, chocolate pecan caramel cookies, easy holiday dessert, gourmet cookie ideas - The image shows a close view of a dark brown chocolate cookie with a cracked surface, topped with small pieces of walnuts in uneven spots. The cookie is split open in the middle, revealing a stretchy, shiny caramel layer that drips slightly between the two halves. A grid of smooth milk chocolate drizzles covers the top of the cookie. Around the main cookie, other similar cookies with the same chocolate drizzle pattern and walnut pieces are visible, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a few extra chopped toasted pecans on top before serving; it adds a fresh crunch and enhances the nutty aroma. Sometimes a light dusting of powdered sugar makes for a festive look and just a hint of sweetness that’s really pretty against the dark chocolate drizzle.

Side Dishes

These cookies pair wonderfully with a glass of cold milk, but they’re equally amazing alongside coffee or a scoop of vanilla ice cream. I’ve also enjoyed them with a warm cup of chai tea—the spices complement the caramel notes beautifully.

Creative Ways to Present

For special occasions, I like arranging these cookies on a rustic wooden board with small bowls of extra pecans, caramel bits, and chocolate chips for a “build-your-own” cookie plate. They also make charming gifts when stacked in parchment-lined boxes tied with twine—instantly impressive and homemade-feeling for your loved ones.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days. Lining the container with parchment paper in between layers prevents them from sticking together and helps them keep their shape and chewiness.

Freezing

I freeze baked cookies by placing them in a single layer on a tray, freezing until firm, then transferring them to a freezer-safe bag. This way, they keep their texture well and you can defrost as many or as few as you want. Dough also freezes beautifully—just thaw overnight in the fridge before baking.

Reheating

To enjoy a fresh-baked taste, I reheat chilled cookies in a 300°F oven for 5-7 minutes—they come out warmed through with soft centers and melty caramel again. Microwave reheats work, but I find the oven method improves texture.

FAQs

Can I use regular caramel candies instead of soft caramels?

Regular hard caramel candies won’t melt properly inside the cookie and may create hard spots instead of gooey pockets. It’s best to use soft caramels or caramel bits designed for baking to get that perfect chewy texture.
What’s the best way to avoid cookies spreading too much while baking?

Make sure your butter is softened but not melted, chill the dough for about 30 minutes if needed, and space cookies adequately on your baking sheet. These steps help control spread and keep each cookie thick and chewy.
Can I make these cookies gluten-free?

Yes! Just substitute your all-purpose flour for a 1:1 gluten-free baking flour blend with xanthan gum. The texture changes slightly but they still taste amazing with the caramel and pecans.
How long do these cookies stay fresh?

Stored in an airtight container, they stay fresh and chewy for about 3-4 days at room temperature. After that, they’re still great frozen or can be reheated to revive their softness.

Final Thoughts

I can’t tell you how many times this Chocolate Caramel Pecan Cookies Recipe has wowed guests and brightened my days with its cozy, comforting flavors. They’re a bit of a magic cookie—simple to make but so decadent and delicious. If you want to bake something that’s bound to impress without fuss, grab those caramels and pecans and get started. I promise, you’ll want to keep this recipe in your kitchen forever!