Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
- 1 cup caramel bits or chopped soft caramel candies
- Flaky sea salt, for sprinkling
Instructions
- Step 1: Preparation and Preheating Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the caramel from sticking to the pans.
- Step 2: Creaming the Butter and Sugars In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 2 to 3 minutes until the mixture is light and fluffy.
- Step 3: Adding Wet Ingredients 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.
- Step 4: Mixing Dry Ingredients In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear. Do not overmix.
- Step 5: Folding in Mix-ins Using a sturdy spatula, gently fold in the chopped pecans and the caramel bits. Distribute them evenly throughout the dough so every cookie gets a bit of crunch and chew.
- Step 6: Scooping and Baking Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Step 7: Cooling and Salting Immediately after removing the cookies from the oven, sprinkle a small pinch of flaky sea salt over the top of each cookie. Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 32 minutes