Salted Caramel Turtle Pecan Cookies
These Salted Caramel Turtle Pecan Cookies are irresistibly chewy with gooey caramel, crunchy pecans, and melty chocolate, topped with a perfect sprinkle of sea salt!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans chopped
- 1 cup caramel sauce
- 1 cup chocolate chips
- 1/2 teaspoon sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes on medium speed.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt for even distribution.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Using a spatula, gently fold in the chopped pecans and chocolate chips, distributing evenly throughout the dough.
- Spoon in the caramel sauce, swirling it gently into the dough without fully mixing it in to create pockets of caramel.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden and centers slightly soft.
- Immediately after removing from oven, sprinkle a pinch of sea salt on top of each cookie.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling Rack
- Spoon or cookie scoop
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and chewiness.
- Freeze cookies in a single layer before transferring to a container; they keep well in the freezer for up to 3 months.
- For seasonal variations, add spices like cinnamon or pumpkin pie spice in fall, or peppermint extract in winter.
- Use store-bought caramel sauce for convenience, picking a high-quality brand for best flavor.
- Avoid overmixing the dough to keep cookies tender and chewy.