I’ve been making these Pecan Caramel Cookies for cozy afternoons and holiday trays for years — they’re buttery, studded with toasted pecans, and ribboned with caramel for a soft, chewy bite. They’re the kind of cookie that disappears at parties, and they’re forgiving enough for a busy weeknight bake. If you like simple, crowd-pleasing cookies, you may also enjoy 3-ingredient sugar cookies as another easy option.

Why you’ll love this dish

These cookies balance buttery richness, caramel sweetness, and a faint salty finish. You’ll love them because:

They’re approachable: the dough comes together in one bowl after mixing dry ingredients, and you don’t need special equipment.
Crowd-friendly: pecans and caramel feel special enough for holidays but work just as well for school bake sales.
Textural contrast: toasty pecans add crunch while the caramel keeps the centers tender and slightly gooey.

“The caramel gives these cookies a bakery-quality chew while the pecans keep them from being cloying — everyone asked for the recipe.” — a satisfied baker

For a different brown-sugar-rich treat to serve the same crowd, try brown sugar pop tart cookies.

How this recipe comes together

Quick overview so you know what to expect:

Cream butter and sugars until light to incorporate air for a tender crumb.
Add eggs and vanilla for structure and flavor.
Fold in flour mixed with baking soda (for lift) and salt.
Stir in chopped pecans and carefully fold in caramel so it distributes without making the dough runny.
Drop scoops of dough, bake until edges are golden, then finish with a sprinkle of sea salt.

That’s it — no chilling required unless you want thicker cookies. The whole process from start to oven is about 20–25 minutes active time.

Ingredient list

What you’ll need:

1 cup unsalted butter, softened (room temperature)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs (room temperature helps emulsify)
2 teaspoons vanilla extract
3 cups all-purpose flour (spoon and level for accuracy)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, chopped (lightly toasted for best flavor)
1 cup caramel sauce (store-bought or homemade; see notes below)
Sea salt for sprinkling

Notes and substitutions:

Butter: European-style butter (82–85% fat) gives a richer flavor; you can use salted butter but reduce the sprinkled sea salt.
Caramel: use thick caramel sauce or a jarred dulce de leche — if your caramel is very runny, chill it briefly so it doesn’t overly soften the dough.
Nuts: substitute walnuts if preferred, or omit for nut-free cookies (increase toffee or chocolate chips to compensate).

Directions to follow

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed until the mixture is pale and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing until each is incorporated. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low until just combined. Avoid overmixing to keep cookies tender.
Fold in the chopped pecans and gently fold in the caramel sauce. If the caramel makes the dough too soft, refrigerate the dough for 15–20 minutes to firm it slightly.
Drop rounded tablespoonfuls (or use a small cookie scoop) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and golden brown but centers are still soft.
Remove from the oven and immediately sprinkle each cookie lightly with sea salt. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm with a glass of cold milk or a robust coffee; the contrast highlights the salted caramel.
Plate several cookies alongside a scoop of vanilla ice cream and a drizzle of extra caramel for an easy dessert.
Add them to a holiday cookie box: their combination of textures stands out visually and on the palate.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container layered with parchment paper for up to 4 days.
Refrigeration: Not necessary; chilling makes them firmer but can dry them out.
Freezing: Freeze fully cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Freeze dough: Scoop dough portions onto a parchment-lined tray and freeze solid. Transfer to a bag and bake from frozen, adding 1–2 minutes to the bake time. Food safety tip: always cool cookies completely before sealing to avoid condensation and sogginess.

Pro chef tips

Measure flour properly: spoon it into the measuring cup and level off to avoid dense cookies.
Creaming matters: beat the butter and sugars until noticeably lighter — that trapped air helps create a soft texture.
Toast pecans: 5–7 minutes in a 350°F oven brings out the oils and flavor.
Caramel handling: if your caramel is pourable, spoon it into the dough and fold briefly; overmixing will make the dough excessively soft.
Bake in batches: oven temperatures vary — if your first tray spreads too thin, chill the dough 20–30 minutes before baking the next batch. If you like buttery shortbreads and want a different texture to pair with these, try buttery 3-ingredient shortbread cookies.

Creative twists

Chocolate chip swap: add 1 cup dark chocolate chips for a salted caramel pecan chocolate chip cookie.
Brown-butter upgrade: brown the butter first for a nutty, deeper flavor.
Vegan version: replace butter with vegan stick butter and eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), and use a vegan caramel.
Caramel pockets: drop a small dollop of caramel onto each dough mound and press slightly for a molten center.
Toasted seeds: for a nut-free version, use toasted pumpkin seeds and increase caramel to 1 1/4 cups.

Common questions

Q: Can I use store-bought caramel sauce? A: Yes. Use a thicker caramel or chill a runny sauce briefly before folding it into the dough so it doesn’t overly soften the batter.

Q: How do I keep the centers chewy? A: Remove cookies from the oven when the edges are golden but the centers still look slightly underdone. They’ll continue to set on the baking sheet and remain chewy once cooled.

Q: Do I need to chill the dough? A: It’s optional. Chilling 20–30 minutes helps control spread and produces thicker cookies, but the recipe works fine baked immediately.

Q: Can I make these nut-free? A: Yes — omit pecans and add extra mix-ins like chocolate chips, toffee bits, or toasted seeds to maintain texture.

Q: How long do these keep? A: Best within 3–4 days at room temperature in an airtight container. For longer storage, freeze as noted above.

Conclusion

For another caramel-pecan take and inspiration on presentation, see this classic variation from Caramel Pecan Cookies – SavoryReviews.

If you enjoy salted caramel with chocolate and nuts, try the different spin on the flavor profile at Salted Caramel Pecan Chocolate Chip Cookies – BAKE WITH ZOHA.