Salted Caramel Pecan Pie Cookies Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans, lightly toasted
- 1/2 cup thick caramel sauce (store-bought or homemade)
- 1 tablespoon flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies and caramel from sticking.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 2-3 minutes until it looks light and fluffy.
- Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Mix just until the white streaks of flour disappear; do not overmix.
- Scoop about 1.5 tablespoons of dough and roll it into a ball. Place the balls on the prepared baking sheets, spaced 2 inches apart. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each ball.
- Bake the cookies for 10 to 12 minutes. The edges should be just starting to turn golden brown, but the centers may still look slightly soft. If the indentations have puffed up, gently press them down again immediately after taking them out of the oven.
- While the cookies are still warm, place a few chopped pecans into each indentation. Carefully spoon about 1 teaspoon of caramel sauce over the pecans. Finally, sprinkle a small pinch of flaky sea salt over the top of each cookie.
- Allow the cookies to cool on the baking sheet for at least 10 minutes. This helps the caramel set and the cookie base firm up. Transfer them to a wire rack to cool completely before serving.