How to Make Salted Caramel Pecan Cookies?

Step 1

Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cream the Butter and Sugars: In a large bowl, beat the cold, cubed butter with both sugars until light and fluffy, about 3-4 minutes. The butter should still be somewhat firm.

Step 3

Add Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.

Step 4

Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5

Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Step 6

Fold in the Add-Ins: Gently fold in the salted caramel chips and toasted pecans until evenly distributed.

Step 7

Form the Cookies: Divide the dough into large balls, about 4 oz (quarter-pound) each. Place them on the prepared baking sheet, leaving enough space between each one. These cookies will spread slightly.

Step 8

Bake: Bake for 9-11 minutes, or until the cookies are golden brown around the edges but still soft in the center. Don’t overbake—these cookies should be gooey inside.

Step 9

Add Salt: Remove from the oven and immediately sprinkle each cookie with flaky sea salt while they are still warm.

Step 10

Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).