Salted Caramel Chocolate Pecan Cookies

Salted Caramel Chocolate Pecan Cookies

prep: 30 mins
cook: 25 mins
total: 55 mins
Yield: 4 dozen cookies


1 ½ cups unsalted butter, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour
½ teaspoon salt
2 large eggs, lightly beaten
¾ cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounces) bag semisweet chocolate chips
1 tablespoon vegetable oil


Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.

Step 2

Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.

Step 3

Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.

Step 4

Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.

Step 5

Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly until caramels are melted and the mixture is smooth for 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.

Step 6

Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

Cook’s Note:

Rewarm caramel if it hardens before all cookies are filled.

Nutritional Facts:

Per Serving:
176 calories; protein 2g; carbohydrates 20.8g; fat 10g; cholesterol 26.2mg; sodium 58.6mg

Recipe courtesy of Allrecipes.


Oh, I have to admit these sound amazing! Have you tried the recipe? How did it turn out? I’ve printed the recipe and will shop for ingredients tomorrow and perhaps make them this week.

Thank you for sharing,



I haven’t made them but they do look yummy, don’t they? Let us know how your cookies come out, I’m curious. You’re welcome for the recipe.


Amethyst, I love you, but I’m allergic to nuts and am sighing because I reallllly want some.


I’m sure they’d taste just as delicious without the pecans! You’ll have to give it a try and let us all know :laughing: :smiling_face_with_three_hearts:


What Megan said, try it without the pecans. Chocolate and caramel can never go wrong!