Short Description
Caramel Pecan Stuffed Cookies are a decadent treat featuring soft, chewy cookie dough filled with gooey caramel and crunchy pecans. These cookies offer the perfect balance of sweetness and nuttiness, making them a delightful dessert for any occasion.
Why You’ll Love This Recipe
- The combination of caramel and pecans creates a rich and indulgent flavor.
- A soft and chewy cookie exterior with a surprise gooey center.
- Perfect for holiday gatherings, special occasions, or simply treating yourself.
- Easy to make with simple ingredients.
- Can be customized with different types of nuts or chocolate.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Caramel candies
- Chopped pecans
- Chocolate chips (optional)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans and chocolate chips if using.
- Scoop out a portion of cookie dough, flatten it slightly, and place a caramel candy in the center. Cover with another portion of dough and seal the edges.
- Arrange the cookies on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 12-16 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-30 minutes
Variations
- Chocolate Drizzle: Drizzle melted chocolate over the cookies for extra indulgence.
- Sea Salt Topping: Sprinkle sea salt on top before baking for a sweet-salty contrast.
- Nut-Free Option: Omit the pecans or replace them with sunflower seeds for a nut-free version.
- Different Fillings: Try using peanut butter cups or Nutella instead of caramel.
- Spiced Version: Add a pinch of cinnamon for a warm, spiced flavor.
Storage/Reheating
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: Store in the fridge for up to a week to maintain freshness.
- Freezing: Freeze the baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm the cookies in the microwave for 10-15 seconds to soften the caramel filling.
FAQs
How do I prevent the caramel from leaking out?
Ensure the cookie dough completely seals the caramel candy to prevent it from melting out during baking.
Can I use homemade caramel instead of store-bought candies?
Yes, but homemade caramel should be firm enough to hold its shape before baking.
What type of caramel works best?
Soft caramel candies, like Kraft caramels or Werther’s soft caramels, work best for a gooey center.
Can I make the dough ahead of time?
Yes, the cookie dough can be made in advance and refrigerated for up to 48 hours before baking.
Do I need to toast the pecans before adding them?
Toasting pecans enhances their flavor, but it is optional. If toasting, bake them at 350°F for 5-7 minutes.
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate adds a richer taste and pairs well with caramel.
How can I make these cookies chewier?
Using more brown sugar than white sugar and slightly underbaking the cookies will create a chewier texture.
Why did my cookies spread too much?
If your cookies spread too much, the dough may have been too warm. Chill the dough for 30 minutes before baking.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour substitute should work, but the texture may be slightly different.
What is the best way to store leftover cookies?
Store them in an airtight container at room temperature for the best texture and freshness.
Conclusion
Caramel Pecan Stuffed Cookies are the ultimate treat for caramel lovers and cookie enthusiasts alike. With their chewy texture, crunchy pecans, and gooey caramel center, they are sure to impress. Whether you are baking for a special occasion or just indulging in a sweet craving, this recipe is a must-try. Enjoy them fresh, or store them for later—either way, they will be a delightful addition to your dessert collection
Print
Indulge in these Caramel Pecan Stuffed Cookies, featuring a soft, chewy cookie filled with a luscious caramel pecan center. Perfect for dessert lovers who crave gooey caramel, crunchy pecans, and a buttery cookie in every bite!
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 12–14 cookies 1x
Ingredients
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Filling:
- 1 cup caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Notes
- For a richer flavor, use homemade caramel sauce.
- Slightly underbaking keeps the cookies soft and chewy.
- Store in an airtight container for up to 5 days.