SALTED CARAMEL CHOCOLATE TRUFFLE PECAN COOKIES

Salted Caramel Chocolate Truffle Pecan Cookies

These Salted Caramel Chocolate Chip Pecan Cookies are studded with not one, but two kinds of caramel!  Sea salt caramel filled chocolate truffles, soft caramel pieces, pecans and just a sprinkle of sea salt – taste just like turtle candy but baked up as the most delicious homemade soft and chewy cookie ever! They taste even more wonderful than they look, and are perfect for holidays and special occasions!

Salted Caramel Chocolate Truffle Pecan Cookies

SEA SALT CARAMEL CHOCOLATE TRUFFLES

For special occasions, I use Nestle Toll House Sea Salt Caramel Filled Baking Truffles.  These specialty truffle chips are sometimes seasonal and hard to find, but you can substitute with Nestle Toll House DelightFulls Caramel Filled Morsels or semi-sweet chocolate chips.  Heath Milk Chocolate Toffee Bits are also a great substitute for something different!

DOUBLE THE SOFT & CHEWY CARAMEL

Homemade caramels are wonderful, but tend to be super soft and easily lose their shape when baked.  For this recipe you easily use store-bought old-fashioned soft and chewy caramels, which are a little firmer and hold up to the oven’s heat a little better.  Kraft Caramels,  Werthers Soft Caramels, Werthers Chewy Caramels and Trader Joe’s Fleur de sel Caramels are excellent in this recipe - and for something truly decadent, try Sanders Dark Chocolate Sea Salt Caramels – you can’t go wrong with dark chocolate and salted caramel!  

Salted Caramel Chocolate Truffle Pecan Cookies

RECIPE TIPS & TRICKS:

• CHILL THE COOKIE DOUGH:  Chilling your cookie dough will keep your cookies thicker and less likely to overspread.  The cookie dough can be refrigerated for up to 2 days – simply allow the chilled dough to sit at room temperature for about 15 minutes before rolling into balls and chilling again.
• DO I NEED TO USE SEA SALT?  For best results, use good quality sea salt in this recipe – don’t even think about replacing it with table salt or kosher salt – if you don’t have sea salt, simply leave it out of the recipe. 
• HOW TO EASILY CUT CARAMELS:  Simply oil a sharp knife or scissor blades and cut each caramel into 4 pieces.  You won’t be mixing the cut caramel bits into the cookie dough, but gently pressing them into the top of each cookie IMMEDIATELY after taking the warm cookies out of the oven – this will keep the caramel on top of your cookies and prevent spreading and burning.
• CORNSTARCH IS A COOKIE’S SECRET WEAPON:  Add cornstarch for soft and chewy cookies – it won’t change the flavor at all, but helps give your homemade cookies a perfect chewy texture.  I usually swap out 2 tablespoons of cornstarch for flour when I’m looking to bake perfect soft-baked and chewy cookies!
• MAKE AHEAD & FREEZING INSTRUCTIONS:  These cookies will stay fresh and chewy when stored in an airtight container at room temperature for up to 1 week.  You can make the cookie dough and chill in the refrigerator for up to 4 days.  Baked cookies freeze well for up to 3 months – simply layer on parchment paper in an airtight container.  Bake frozen cookie balls for an extra minute – you don’t need to thaw before baking.  

Salted Caramel Chocolate Truffle Pecan Cookies

SALTED CARAMEL CHOCOLATE TRUFFLE PECAN COOKIES

Salted Caramel Chocolate Chip Pecan Cookies are studded with bits of sea salt caramel filled chocolate truffles, soft caramel, pecans and just a sprinkle of sea salt – just like turtle candy but baked up as the most delicious homemade soft and chewy cookie ever!  Perfect for holidays and special occasions!
​

Salted Caramel Chocolate Truffle Pecan Cookies

INGREDIENTS:
3/4 cup (1.5 sticks or 170g) unsalted butter (softened to room temp)
1 large egg + 1 egg yolk  (room temperature) 
2 cups (250g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 teaspoons pure vanilla extract
1-1/2 cups Nestle Toll House Sea Salt Caramel Filled Baking Truffles
1/2 cup chopped pecans (unsalted or salted)
16 wrapped caramels, cut into 4 or 5 pieces each
sea salt for sprinkling
 
HOW I MAKE THESE:

1. Remove eggs and butter from fridge and bring to room temperature.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until well blended.  Add in the egg and egg yolk one at a time, then blend in vanilla extract. 
4. Add half of the flour mixture and mix on low speed just until combined; add remaining flour mixture and mix until just combined.  Stir in one cup of caramel filled chocolate truffles and chopped pecans.
5. Cover and refrigerate overnight.  Chilling is mandatory for this cookie dough so that the cookies don’t overspread.
6. The next day, preheat oven to 350 degrees and line baking sheets with silicone liners or parchment paper.
7. Scoop dough out and shape into 1-inch balls.  Return to refrigerator and chill for 10 minutes.
8. Space cookies 2 inches apart on prepared baking pans.  Sprinkle the top of each cookie ball with a tiny bit of sea salt. 
9. Bake one sheet at a time for about 10-11 minutes - edges should be set (cookies will appear puffy and slightly under-baked). 
10. Remove from oven and IMMEDIATELY press caramel bits and several salted caramel chocolate truffle pieces on top of warm cookies as soon as they come out of the oven.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 
12. Store the cookies in an airtight container at room temperature for up to 1 week.

YIELD:  24 cookies

​RECIPE TIPS & TRICKS:

• CHILL THE COOKIE DOUGH:  Chilling your cookie dough will keep your cookies thicker and less likely to overspread.  The cookie dough can be refrigerated for up to 2 days – simply allow the chilled dough to sit at room temperature for about 15 minutes before rolling into balls and chilling again.
• WHAT IF I CAN’T FIND NESTLE TOLL HOUSE SEA SALT CARAMEL FILLED BAKING TRUFFLES?  These specialty truffles are sometimes seasonal and hard to find.  You can substitute with Nestle Toll House DelightFulls Caramel Filled Morsels or semi-sweet chocolate chips.  Heath Milk Chocolate Toffee Bits are also a great substitute for something different!
• BEST CARAMELS FOR SALTED CARAMEL CHOCOLATE TRUFFLE PECAN COOKIES?  Homemade caramels are wonderful, but tend to be super soft and easily lose their shape when baked.  For this recipe you easily use store-bought old-fashioned soft and chewy caramels, which are a little firmer and hold up to the oven’s heat a little better.  Kraft Caramels,  Werthers Soft Caramels, Werthers Chewy Caramels and Trader Joe’s Fleur de sel Caramels are excellent in this recipe - and for something truly decadent, try Sanders Dark Chocolate Sea Salt Caramels – you can’t go wrong with dark chocolate and salted caramel! 
• DO I NEED TO USE SEA SALT?  For best results, use good quality sea salt in this recipe – don’t even think about replacing it with table salt or kosher salt – if you don’t have sea salt, simply leave it out of the recipe. 
• HOW TO EASILY CUT CARAMELS:  Simply oil a sharp knife or scissor blades and cut each caramel into 4 pieces.  You won’t be mixing the cut caramel bits into the cookie dough, but gently pressing them into the top of each cookie IMMEDIATELY after taking the warm cookies out of the oven – this will keep the caramel on top of your cookies and prevent spreading and burning.
• CORNSTARCH IS A COOKIE’S SECRET WEAPON:  Add cornstarch for soft and chewy cookies – it won’t change the flavor at all, but helps give your homemade cookies a perfect chewy texture.  I usually swap out 2 tablespoons of cornstarch for flour when I’m looking to bake perfect soft-baked and chewy cookies!
• MAKE AHEAD & FREEZING INSTRUCTIONS:  These cookies will stay fresh and chewy when stored in an airtight container at room temperature for up to 1 week.  You can make the cookie dough and chill in the refrigerator for up to 4 days.  Baked cookies freeze well for up to 3 months – simply layer on parchment paper in an airtight container.  Bake frozen cookie balls for an extra minute – you don’t need to thaw before baking.  

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​

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