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+ servings

Sea Salt Caramel Chips Pecan Cookies

A great recipe for showcasing pecans.
Course Dessert
Cuisine American
Keyword Martha Stewart, Pecan, White Chip, White Chocolate
Prep Time 15 minutes
Cook Time 14 minutes
Cooling 30 minutes
Total Time 59 minutes
Servings 10
Author Anna
Cost 5


  • 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.