I found this recipe for chocolate chip caramel pecan cookies on Pinterest and thought I would give it a shot. It was really easy to put together and it makes a TON, which makes it a great recipe in your arsenal because can bake a few at a time and still have plenty of dough for the freezer. I love baking, but I don’t always have the time thanks to my tiny tornado running around. This recipe is a perfect solution!
I can bake what I want, and then save the remaining dough to bake if I need a hostess gift or a dish for a party.
To be perfectly honest, I wasn’t a huge fan of the first batch of cookies that came out of the oven. I felt like the pecans were really overwhelming and I wasn’t crazy about the flavor (and I love pecans so trust me, it was a lot). When I made another batch of cookies the next day, however, they were delicious! I may not have mixed the pecans in very well the first time, so make sure your pecans are thoroughly mixed in.
Chocolate Chip Caramel Pecan Cookies
- 1 ½ cups unsalted butter softened
- 2 cups light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- ¼ cup milk
- 3 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 bag 11.5 oz chocolate chips (I used semi-sweet, but use your favorite!
- 1 ¼ cups caramel bits
- 1 cup chopped pecans
- In a large mixing bowl, beat butter and sugars until creamy (1-2 minutes).
- Add eggs, vanilla and milk and beat for an additional two minutes.
- Add flour, baking powder, and salt and beat another two minutes.
- Drop cookie dough on a parchment lined baking sheet. Tip: I typically load all the dough balls on to a baking sheet and then pop in the freezer for about 20-30 minutes. It seems to make the dough hold up better and not spread as much during baking. If you're in a rush, don't worry about freezing. They'll still be delish!
- After the dough has firmed up in the freezer, pull out the amount that you want to bake and bake at 375 for 12-14 minutes (if using completely frozen dough, you may need to add a minute or two to your baking time).
- Pop the leftover dough balls in a Ziplock bag and put back in the freezer. When baking frozen dough, you may need to add a couple more minutes to your baking time. I've made two batches from the frozen dough, and I have only had to add one minute so keep an eye on it!
Super easy, delicious and leaves you with leftovers? No brainer! I like the option of only baking one tray’s worth at a time and having cookie dough ready to go when my sweet tooth kicks in. If you need another recipe idea for a party dish, check out this Summer Berry Treasure Dessert.