Delicious Salted Caramel Chocolate Pecan Cookies Recipe

Indulge in the delightful combination of homemade salted caramel, rich chocolate, and crunchy pecans with these decadent cookies. Made with love and a hint of sea salt, these cookies have the perfect balance of sweet and salty flavors. The gooey caramel center, surrounded by a chocolate cookie, and sprinkled with toasted pecans, creates a cookie that is sure to impress. Bake a batch today and enjoy a treat that will satisfy all your cookie cravings.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 24 soft caramel candies, unwrapped
• 1/4 cup heavy cream
• 1 cup chopped toasted pecans
• Sea salt, for sprinkling

Directions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until well combined.
5. Roll tablespoon-sized portions of dough into balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake in the preheated oven for 10 minutes. Remove from the oven and use the back of a teaspoon to make an indentation in the center of each cookie. Place a caramel candy into each indentation.
7. Return the cookies to the oven and bake for an additional 5-7 minutes, or until the caramel is melted and the edges of the cookies are set.
8. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.
9. In a small saucepan, heat the heavy cream over medium-low heat until hot, but not boiling. Remove from heat and stir in a pinch of sea salt.
10. Drizzle the caramel sauce over the cooled cookies and sprinkle with chopped toasted pecans and a touch of sea salt.
11. Allow the caramel to set before serving. Enjoy!

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