Ingredients

1 cup unsalted butter, softened to room temperature

1 ½ cups light brown sugar, packed

½ cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs

3 cups all-purpose flour

1 teaspoon kosher salt

1 ½ teaspoons baking soda

1 bag milk chocolate morsels (11 ounces)

1 ¼ cups caramel bits (or whole caramels, chopped)

1 cup chopped pecans

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Step 2: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes until fully blended and smooth.

Step 3: Add the eggs and vanilla extract to the butter mixture and beat until well combined.

Step 4: Gradually add the flour, kosher salt, and baking soda to the wet ingredients. Beat just until everything is fully combined—avoid overmixing.

Step 5: Fold in the milk chocolate chips, caramel bits, and chopped pecans gently with a spatula.

Step 6: Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheet about 2 inches apart. If desired, press additional chocolate chips on top of each cookie for extra appeal.

Step 7: Bake for 11-13 minutes until the edges are lightly browned but the center is still soft.

Step 8: Remove from the oven and let cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use whole caramel candies chopped into small pieces if caramel bits are unavailable; this adds a slight chewiness to the cookies.

For a nuttier flavor, toast the pecans lightly before adding them to the dough.

Feel free to substitute walnuts or almonds for pecans based on your preference.

If you like your cookies extra soft, remove them from the oven as soon as the edges start to turn golden and the centers still look slightly underbaked.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread in the container to retain moisture. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, gooey treat.

FAQs

Can I use dark or semi-sweet chocolate chips instead of milk chocolate?

Yes, you can substitute dark or semi-sweet chocolate chips if you prefer a less sweet, richer chocolate flavor. Adjust the amount according to your taste if desired.

What if I don’t have caramel bits—can I make my own?

Absolutely. Simply chop soft caramel candies into small pieces. Be sure to coat them lightly with a bit of flour before folding in to prevent them from melting too much during baking.