Chewy & crispy cookies filled with rich dark chocolate and chunks of toasted salted caramel pecans.
These Salted Caramel Pecan Chocolate Chunk Cookies are rich, nutty, and the perfect fall cookie.
I think I’ve found the secret to the best chocolate chip cookies – toasted pecans covered in salted caramel…truly perfection.
These cookies are perfectly chewy on the inside and crisp on the exterior. Not only are they filled with the most delicious salted caramel pecans, but also melty pools of rich dark chocolate
Highly recommend making a batch of these for these cozier fall days!
How to make Salted Caramel Pecan Chocolate Chunk Cookies:
- Preheat oven to 350°F. Add pecans to a small baking sheet. Toast in oven for 7-10 minutes, tossing halfway through, until they begin to brown and become aromatic. Remove from oven.
- Add caramels and coconut milk to a small saucepan. Cook over medium-low heat until caramels have completely melted, stirring frequently to prevent burning. Once melted, remove from heat and fold in pecans and salt. Transfer mixture to a bowl and set aside to cool to room temp (if they’re too warm when adding to cookie dough, the chocolate will melt).
- In a large mixing bowl, whisk together butter, sugars, milk, and vanilla until creamy. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in cooled salted caramel pecans and chopped chocolate. Cover and refrigerate dough for at least 1 hour.
- Use a 1.5 tbsp cookie scoop to distribute dough on to a lined baking sheet. Top with add’l caramel pecans and chopped chocolate. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack
Why you’ll love these Salted Caramel Pecan Dark Chocolate Chunk Cookies:
- Chewy & crisp
- Filled with melty pools of dark chocolate and salted caramel pecans
- Simple and easy to make
- 100% dairy and egg free!
- Oh so delicious!
If you’re looking for more fall cookie recipes, you’ll also love these Maple Brown Butter Chocolate Chunk Cookies, these Chewy Dark Chocolate Banana Bread Cookies, and these Pumpkin Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Chewy & crispy cookies filled with rich dark chocolate and chunks of toasted salted caramel pecans.
- 1 cup (112g) pecans
- 14 vegan soft caramels (I used Cocomels)
- 2 tbsp full-fat coconut milk
- Pinch of flaky sea salt
- ½ cup vegan butter, melted
- ½ cup (102g) packed dark brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 ¼ cups (173g) all-purpose flour
- 1 tbsp corn starch
- ½ tsp baking soda
- ¾ tsp kosher salt
- 4.5-5 oz bittersweet chocolate bar (60-70%), roughly chopped
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Preheat oven to 350°F. Add pecans to a small baking sheet. Toast in oven for 7-10 minutes, tossing halfway through, until they begin to brown and become aromatic. Remove from oven.
-
Add caramels and coconut milk to a small saucepan. Cook over medium-low heat until caramels have completely melted, stirring frequently to prevent burning. Once melted, remove from heat and fold in pecans and salt. Transfer mixture to a bowl and set aside to cool to room temp (if they're too warm when adding to cookie dough, the chocolate will melt).
-
In a large mixing bowl, whisk together butter, sugars, milk, and vanilla until creamy. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in cooled salted caramel pecans and chopped chocolate. Cover and refrigerate dough for at least 1 hour.
-
Use a 1.5 tbsp cookie scoop to distribute dough on to a lined baking sheet. Top with add’l caramel pecans and chopped chocolate. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack
