Looking for the ultimate cookie in terms of texture and flavor? These delicious, chewy Caramel Pecan Chocolate Chip Cookies bring you nutty, chocolatey deliciousness with pools of ooey gooey caramel.
Also known as turtle cookies because of their muse, the classic turtle candy, these cookies have it all! Not only are they out-of-this world scrumptious, but these chocolatey cookies come together fast and are totally foolproof!
I love throwing in delicious add-ins to my chocolate chip cookies to easily elevate them, like in these Caramel Chocolate Chip Cookies, but the addition of pecans in here may just take the cake for my favorite version of this simple cookie!
But as a time-strapped mom who enjoys a dang good cookie, I think what I appreciate most about this recipe is that the cookie dough requires no chilling time before baking.
This means that from craving to cooling, these soft pecan cookies are ready to enjoy in less than 30 minutes and with only one bowl required. That’s right— less clean up, too!
P.S. If you’re here because you’re a pecan lover, check out this Coconut Pecan Cookies next!
Pecan Caramel Cookies with Chocolate Chips Ingredient Highlights
Unsalted butter allows you to control the amount of salt being added to your cookies. Alternatively, you can use salted butter and omit the added salt.
Make sure your butter is softened (not melted!) in order to get the perfect consistency in your dough. For help, see How to Easily Soften Butter.
This no chill cookie recipe uses only brown sugar to give it more of that caramelly flavor that you look for in a classic chocolate chip cookie recipe.
Make sure you get chewy caramels, not hard candy, caramel creams, or caramel sauce. You can use semi-sweet or dark chocolate chips. I used dark!
Caramel Pecan Chocolate Chip Cookies Tips and Tricks
How I Make the Easiest Turtle Cookies
Before starting my cookie dough, I always chop my pecans and slice my caramels, so my baking process is seamless.
For the pecans, keep some larger pieces and chop some into tiny fragments. This will ensure you get the nutty taste in every bite, but are left with some bigger crunchy nuts as well.
As for the caramel, you want smaller pieces. It melts in the oven which makes delicious pools of caramel on top but can also make for a messy cookie if the caramel bits on the inside are too large.
If you’re struggling with the caramel bits sticking together, just toss them in a little bit of flour.
Like almost all of my homemade cookie recipes, this recipe requires just one bowl. This just means in order to have quicker and easier cleanup, we have to be careful in which order we add things to the bowl.
The key to perfect cookies is creaming your butter and sugar together to start the dough. The sugar cuts into the butter, adding little bubbles that ultimately make for a softer and chewier cookie.
Use a hand mixer on high to whip the softened butter and brown sugar together for 2-3 minutes, until it’s nice and smooth.
Then, lightly mix in the egg and vanilla extract.
Next up: your dry ingredients! Add your flour, salt, and baking soda and combine the dry ingredients into your dough.
If any dry ingredients stick to the inside of the bowl, use a rubber spatula to push it down into the dough, ensuring everything is integrated.
I like to conserve just a handful of each to place on top of the cookie dough once it’s already shaped.
Pour the rest of your fillings into the dough and use a rubber spatula to fold them in, until they are evenly distributed throughout.
You can expect some spreading, so keep that in mind as you line up your cookies on your prepped baking sheet. There is one more important tactic to getting the best texture on these cookies: always bake them on the top rack!
Heat rises, so the top rack of your oven can be significantly hotter than the bottom. If you place one cookie sheet on the top rack and one on the bottom, there will definitely be a noticeable difference in their baking time.
When the cookies are ready, the top and edges will start to turn golden brown and will be a little bit crispy to touch. It’s okay if the center is slightly underdone, as they will continue to bake as they cool.
If any caramel spills out over the edges, use the curved part of a spoon to push the ooey gooey caramel back into the side of the cookies while they are still hot.
How I Properly Store Chocolate Chip Pecan Caramel Cookies
At room temperature, these pecan cookies will last for 5-7 days when covered. In an airtight container in the refrigerator, they can last up to three weeks.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece!
These cookies do tend to get firm within the first couple days of storing them. If you want to keep them softer and chewier, store them in a container with a piece of bread. Believe it or not, moisture from the bread keeps the cookies from drying out.
You can also freeze them once they’re baked for up to a year. However, I recommend just baking what you need and freezing the rest of the raw dough.That way, you can have freshly baked cookies whenever you want!
Shape the cookie dough into balls and store them in a freezer safe storage bag. The dough also lasts for up to a year in the freezer.
Just watch them closely when you bake them and add an extra minute or two to your baking time if need be.
No-Chill Caramel Pecan Chocolate Chip Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop optional
Ingredients
- ½ cup softened unsalted butter (½ cup butter = 1 stick)
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon table salt
- ½ teaspoon baking soda
- ½ cup pecans (½ cup pecans = approx. 2 ounces)
- ¼ cup chewy caramels (¼ cup caramel = approx. 2 ounces)
- ¼ cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat. Chop the pecans and caramels into small chunks.
- To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup softened unsalted butter, 1 cup light brown sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.1 tablespoon vanilla extract, 1 large egg
- Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.1 ¾ cup all-purpose flour, ¼ teaspoon table salt, ½ teaspoon baking soda
- Add the pecans, caramels, and chocolate chips to your dough and use a rubber spatula to fold to combine. I like to keep a small handful of each out to place on top of the cookie dough once it's formed into cookies.½ cup pecans, ¼ cup chocolate chips, ¼ cup chewy caramels
- Use a large cookie scoop or 4 tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading. Try to keep the caramels away from the sides and bottom of the cookies- ideally, they will be encased by the dough or in the center on top.
- Bake for 10-12 minutes on the top rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet so they continue to bake as they cool. If any caramel spills out the sides, use the curved part of a spoon to push the melted caramel back into the edge of the cookies while they are still hot. Enjoy!
Pro Tips
- Make sure to use plain chewy caramels instead of caramel sauce, caramel hard candies, or cream-filled caramels. If you’re having trouble finding them for baking, you can use individually wrapped chewy caramels (usually the Werther’s brand is widely available in the candy aisle).
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
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