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Chocolate Chip Caramel Pecan Cookies

Prep Time30 mins
Course: Dessert, Snack
Keyword: baking, cookies, dessert, snack


  • 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!