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· 4.8 from 11 reviews

If you’re a fan of rich, decadent cookies that combine the best flavors of chocolate, caramel, and crunchy pecans, you’re going to fall head over heels for this Chocolate Caramel Pecan Cookies Recipe. Think chewy chocolate cookie dough, gooey soft caramel surprises, toasty pecans, and a luscious chocolate drizzle finishing touch. Trust me, once you try these, they’ll quickly become your go-to when you want a spectacular cookie that feels both fancy and comforting at the same time.

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Why This Recipe Works

Perfect Textural Contrast: Chewy cookie base with soft caramel pockets and crunchy pecans make every bite interesting.
Balanced Sweetness: Using both granulated and brown sugar gives that deep caramel flavor and just the right sweetness.
Chocolate Overload: Chocolate in the dough, as chips inside, on top, and as a drizzle — because more chocolate is always better.
Simple Yet Special: Ingredients are straightforward but combined thoughtfully to create a cookie that impresses without stress.

Chocolate Caramel Pecan Cookies, decadent cookie recipes, caramel pecan cookies, chocolate cookie desserts, rich cookie treats - 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

Every ingredient in this Chocolate Caramel Pecan Cookies Recipe plays its part — from the buttery dough to the rich cocoa and the melty caramels inside. Knowing why you’re using each one can help you pick the best versions and get these cookies just right.

Chocolate Caramel Pecan Cookies, decadent cookie recipes, caramel pecan cookies, chocolate cookie desserts, rich cookie treats - 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 to cream easily, this gives the dough richness and tenderness.
Granulated Sugar: Helps cookies spread properly and crisps edges slightly.
Light Brown Sugar: Packed for moisture and that classic caramel note.
Eggs: Bind everything and keep the cookies chewy.
Vanilla Extract: Adds warmth and rounds out the chocolate flavor.
All-Purpose Flour: The sturdy base that forms the cookie’s structure.
Unsweetened Cocoa Powder: For deep chocolate flavor without extra sweetness.
Baking Soda: Helps cookies rise and spread just right.
Salt: Enhances sweetness and balances flavors.
Soft Caramels (chopped): These gooey bits inside add surprise and chewiness.
Chopped Pecans: Bring a toasty crunch and buttery flavor.
Chocolate Chips: More chocolate in every nook and cranny plus on top.
Vegetable or Coconut Oil: Used to smooth out the chocolate drizzle for that perfect shine and flow.

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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.

Tweak to Your Taste

I love playing around with this Chocolate Caramel Pecan Cookies Recipe depending on the season or who I’m baking for. It’s totally forgiving, so you can get creative and still end up with a cookie that wows.

Nut Variation: Replacing pecans with walnuts or toasted hazelnuts kicks the nutty flavor up a notch — I did this for a Thanksgiving bake-off, and everyone loved the twist!
Caramel Swap: You can use homemade caramel bits or even fudge pieces if you’re after a richer, denser bite.
Spice It Up: Adding a pinch of cinnamon or espresso powder into the dry ingredients intensifies the chocolate flavor beautifully.
Make It Vegan: I’ve experimented with plant-based butter and egg replacers; the texture is slightly different but still very tasty.

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

Step 1: Get Ready and Cream the Butter & Sugars

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper—makes cleanup much easier. Use softened butter (not melted) to cream together with your granulated and brown sugar until the mixture looks light and fluffy, about 3-4 minutes. This step is crucial for those tender, melt-in-your-mouth cookies.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This helps maintain the cookie’s structure. Stir in the vanilla last to infuse that warm aroma.

Step 3: Mix Dry Ingredients & Combine

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry mix to the wet ingredients, stirring until just combined. Avoid overmixing here—it keeps your cookies from turning tough.

Step 4: Fold In Caramels, Pecans, and Chocolate Chips

Reserve half of your chopped caramels, pecans, and chocolate chips for topping. Gently fold the other half into the dough. This ensures those melty caramel bubbles and nutty crunch inside every cookie.

Step 5: Shape, Top, and Bake

Use a cookie scoop or spoon to place dough balls spaced about 2 inches apart on the baking sheets. Press one piece of the reserved soft caramel right into the center of each dough ball, then sprinkle with the remaining chopped pecans and chocolate chips. Bake for 10-12 minutes — you want the edges set but centers still soft. They’ll firm up as they cool.

Step 6: Cool and Drizzle

Let the cookies cool on the baking sheet for at least 5 minutes. While they’re cooling, melt the remaining chocolate chips with coconut or vegetable oil in short bursts to create a smooth drizzle. Pipe the chocolate over the cookies using a ziplock bag with a tiny corner snipped. Let the drizzle set at room temp or pop the tray in the fridge for a quick finish.

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Pro Tips for Making Chocolate Caramel Pecan Cookies Recipe

Room Temperature Butter: Ensures your sugars cream with it properly for that fluffy texture.
Caramel Placement: Press caramel into the dough before baking to prevent it from melting completely out—keeps gooey pockets intact.
Don’t Overbake: Pull them from the oven when edges are firm but centers look slightly underdone—they finish baking as they cool.
Chocolate Drizzle Timing: Wait until cookies are mostly cool so the drizzle doesn’t melt into them and keeps that pretty finish.

How to Serve Chocolate Caramel Pecan Cookies Recipe

Chocolate Caramel Pecan Cookies, decadent cookie recipes, caramel pecan cookies, chocolate cookie desserts, rich cookie treats - 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 usually keep it classic with a simple dusting of powdered sugar or a sprinkle of flaky sea salt right after baking to boost the caramel and chocolate flavors. If I’m feeling fancy, a few extra toasted pecan halves on top make them look bakery-worthy.

Side Dishes

These cookies are incredible with a cup of strong coffee or a cold glass of milk. For a cozy dessert setup, pair them with vanilla ice cream for an extra indulgent experience.

Creative Ways to Present

For holiday gift-giving or special occasions, I arrange them on a pretty platter with cellophane wrap and a rustic twine bow. Layering these cookies between parchment paper inside a tin also makes for a delightful, shareable treat that always disappears fast!

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in an airtight container at room temperature for up to 4 days. This keeps the pecans crunchy and caramel soft without drying out the cookies.

Freezing

These cookies freeze wonderfully! Just wrap them individually or in small batches in plastic wrap, then stash in a freezer-safe container. When you want a sweet fix, thaw them at room temp or gently warm them in the microwave.

Reheating

If you want to revive that fresh-baked warmth, 10-15 seconds in the microwave does the trick nicely without melting the chocolate drizzle too much. You’ll get that gooey caramel hit all over again.

FAQs

Can I use store-bought caramel candies for this recipe?

Absolutely! Soft caramel candies are perfect because they melt just right to create those delicious pockets inside the cookies. Just make sure to chop them into small pieces so they distribute evenly throughout the dough.
How do I prevent the caramel from leaking too much during baking?

Pressing the caramel pieces gently into the center of each cookie dough ball before baking helps keep them contained. The dough hugs the caramel, so it melts into a gooey center without oozing all over your baking sheet.
Can I substitute other nuts if I don’t have pecans?

Definitely! Walnuts, almonds, or hazelnuts are tasty swaps. Just toast them lightly before chopping to boost their flavor and crunch.
Is it okay to skip the chocolate drizzle?

Yes, the cookies are delightful even without it. But the drizzle adds an elegant look plus an extra hit of chocolate that pulls the whole cookie together beautifully.
What’s the best way to store these cookies long-term?

Wrap them tightly and freeze for up to 3 months. Thaw at room temperature and warm slightly before serving for best texture.

Final Thoughts

This Chocolate Caramel Pecan Cookies Recipe is one of those recipes I find myself going back to time and again whenever I want something both simple and show-stopping. The blend of textures and flavors hits all the right notes, whether you’re sharing with friends or just sneaking a cookie with your afternoon tea. I hope you enjoy baking (and eating) them as much as I do — and that they become a beloved staple in your kitchen, just like they are in mine.