For a richer caramel flavor, consider using salted caramels. To toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Store the finished cookies in an airtight container at room temperature for up to 3 days.
Salted Caramel Chocolate Pecan Cookies
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING48 People
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VIEWS124
Indulge in the symphony of flavors with these exquisite shortbread cookies. A delicate, buttery base cradles a luscious salted caramel filling, crowned with rich dark chocolate and the satisfying crunch of toasted pecans. Each bite is a celebration of textures and tastes, perfect for elevating any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol26 mg
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Fiber1 g
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Protein2 g
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Saturated Fat5 g
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Sodium59 mg
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Sugar12 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Line 3-4 baking sheets with parchment paper. (5 minutes)
02
StepIn a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. Beat in the vanilla extract. (7 minutes)
03
StepGradually add the flour and salt, mixing on low speed until just combined. Press the dough together to form a ball, wrap in plastic wrap, and chill for at least 30 minutes to prevent spreading. (35 minutes)
04
StepPlace the beaten eggs in one shallow dish and the chopped pecans in another. Roll the chilled dough into 1 1/2-inch balls. Dip each ball in the egg wash, then roll in the chopped pecans, ensuring they adhere well. (15 minutes)
05
StepPlace the pecan-coated balls onto the prepared baking sheets, leaving space between each. Gently press your thumb into the center of each cookie to create a well. (5 minutes)
06
StepBake in the preheated oven for 10 minutes. Remove from oven and gently press each cookie again, this time using the back of a small spoon to redefine the well. Return to the oven and continue baking until golden brown, about 10 minutes more. (20 minutes)
07
StepTransfer the baked cookies to wire racks to cool completely. (20 minutes)
08
StepWhile the cookies cool, prepare the salted caramel filling. In a small saucepan over low heat, combine the unwrapped caramel candies and heavy cream. Stir constantly until the caramels are completely melted and the mixture is smooth. (8 minutes)
09
StepSpoon the warm caramel filling into the thumbprint wells of each cookie. Sprinkle lightly with flaky sea salt. (10 minutes)
10
StepMelt the chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each interval until smooth. Stir in the vegetable oil. (5 minutes)
11
StepDrizzle the melted chocolate artfully over the filled cookies. Allow the chocolate to set completely before serving. (15 minutes)
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Ryann Keebler
Jun 2, 2025I made these for a cookie exchange, and they were a huge hit! Everyone loved them.
Delores Russel
Jan 29, 2025Easy to follow recipe and the results are fantastic. Will be making these again!
Sedrick Rempelsmitham
Dec 22, 2024These cookies are amazing! The salted caramel is the perfect touch.
Jeff Kovacek
Sep 25, 2024My kids devoured these. The chocolate and caramel combo is irresistible.
Josefina Terry
Aug 2, 2024The shortbread base is so delicate and buttery. Definitely a new favorite!
Trinity Funk
Jun 26, 2024I added a pinch of cinnamon to the dough for a little extra warmth. Delicious!
Francesco Mcglynn
Feb 25, 2024The cookies are so good! The texture is amazing.