Sea Salt Caramel Chips Pecan Cookies aren’t exactly Easter cookies, but they sure are good! And they’re a great way to use caramel chips if you are lucky enough to find them. I used to only see them around the holidays, but Wegman’s has them all year round. The caramel chips go great with the chewy dark brown sugar dough and the toasted pecans.
Sea Salt Caramel Chips Pecan Cookies are giant! They’d look good in any bakery. I consider the recipe the cousin to Martha Stewart’s Kitchen Sink Cookies because they originate from the same source — Martha! But Martha makes them with white chocolate. So if you can’t find them and don’t have time to order them from Amazon, you can use 8 oz of chopped white chocolate.
Pecan Cookies Without the Pecans
If you like the looks of these cookies but want to make them without nuts, my advice is to look for another recipe. The cookies have a lot of sugar (it makes them lumpy, bumpy and chewy), and the nuts balance out the sweetness of the sugar. You can substitute walnuts or use half walnuts and pecans, but the cookies taste pest with the full half pound of roasted pecans.
More Pecan Caramel Themed Recipes
Sea Salt Caramel Chips Pecan Cookies
- 8 ounces pecan halves or pecan pieces (240 grams)
- 1 3/4 cups unbleached all-purpose flour (245 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 14 tablespoons unsalted butter, cool room temperature (196 grams)
- 1 1/4 cups packed dark-brown sugar (225 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1 large egg
- 1 large yolk
- 2 teaspoons pure vanilla extract
- 1 1/3 cups Sea Salt Caramel Chips Or use a mixture of caramel and white chips
- Preheat oven to 350 degrees.
- Lay pecans on a baking sheet and bake for about 7 to 10 minutes or until pecans are fragrant. Let cool, then chop.
- Whisk together the flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, beat butter with both sugars until pale and fluffy, 3-4 minutes. Scrape sides of bowl and beat in egg and yolk, mixing just until incorporated. Beat in vanilla.
- Reduce speed to low and gradually add flour mixture, beating until just combined. Stir in the toasted chopped pecans and chips
- Divide dough into 10 equal size mounds, then press to about 3/4 inch thickness to make disks. You can bake right away, or place them on a plate lined with plastic wrap and cover and chill for a few hours.
- To bake, arrange on baking sheets and press down flat. Bake one sheet at a time, 5 cookies per sheet, for about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely.
I bought the ingredients for these more than a week ago and still haven’t had a chance to make them.