Caramel Pecan Cookies are a delightful treat that combines the rich flavors of caramel and toasted pecans. With a buttery crust and a gooey topping, the cookies are perfect for any occasion. If you’re looking to impress your guests or satisfy your sweet tooth, Caramel Pecan Cookies are sure to do the trick.
When preparing the topping, it’s important to use good-quality heavy cream and unsalted butter for the rich flavor. If you have nut allergies, feel free to skip the pecans or substitute with your favorite seeds. For a slightly different flavor, brown sugar can replace the granulated sugar, giving a deeper caramel note to the cookie base. Just keep in mind that measuring by weight may yield the most accurate results when baking.
Cookies
Caramel Pecan Cookies Recipe
Ingredients
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/2 cups sugar
- 1 cup heavy cream
- 3/8 cup unsalted butter, cut up
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 cups pecans, toasted, cooled, and coarsely chopped
Instructions
- Grease a 9 x 13 baking pan, then line it with foil, leaving a 2-inch overhang on both ends. Grease the foil as well.
- In a small bowl, mix 2 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, beat together 3/4 cup softened unsalted butter and 1 cup sugar at medium to high speed until the mixture is pale and fluffy, about 3-5 minutes.
- Beat in 1 large egg and 1/2 teaspoon vanilla until well combined.
- Reduce the mixer speed to low and add the flour mixture, mixing until just combined.
- Press the dough evenly onto the bottom of the prepared baking pan, using plastic wrap on top to prevent sticking if necessary. Chill the dough until firm, about 20 minutes.
- While the crust is chilling, preheat your oven to 375 degrees.
- Bake the crust in the preheated oven until it turns golden brown, about 30 minutes. Let it cool on a rack for about 20 minutes before preparing the topping.
- For the topping, cook 1 1/2 cups sugar in a heavy saucepan over moderate heat, undisturbed, until it begins to melt.
- Continue cooking, stirring occasionally with a fork, until the sugar melts into a deep golden caramel.
- Carefully tilt the pan and pour in 1 cup heavy cream; expect the caramel to harden and steam vigorously.
- Cook over moderately low heat, stirring, until the caramel dissolves completely.
- Remove the saucepan from heat and stir in 3/8 cup cut-up unsalted butter, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 cups toasted and coarsely chopped pecans immediately.
- Spread the topping evenly over the cooled crust and return it to the oven, baking until bubbling, about 20 minutes.
- Cool the entire dish completely for about 2 hours.
- Run a heavy knife under hot water, wipe it dry, then cut the confection into 2-inch triangles, diamonds, or squares.
Part of our Homemade Cookie Recipes collection — Part 1 of 7:
If you’re in the mood for something uniquely delicious, consider trying Carrot Cookie Bites. The delightful treats blend the sweetness of shredded carrots with the crunch of pecans, making them a hit for any gathering or a cozy afternoon snack.