These Caramel Butter Pecan Cookies are the perfect easy-to-make drop cookies for caramel lovers made with chopped pecans! 
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Raise your hand if you’re a cookie lover!! Cookies are one of my absolute favourite things to bake because for the amount of work it takes to whip up a batch of drop cookies, the payoff is huge! Especially when they’re delicious cookies like these Caramel Butter Pecan Cookies I’m sharing with you today!
A friend of mine passed along this base recipe to me about 10 years ago or more and I’ve been making it ever since, putting my own spin on it (like I do with most recipes!!) and I’ve finally come up with a version that I’m happy to share with you all on the blog!
These Caramel Butter Pecan Cookies have all the delicious flavour of traditional butter pecan, but I’ve added caramel and skor bits for an extra hit of sweetness and ooey gooey-ness (is that even a word!?). These cookies are so perfectly sweet and nutty, and the cookies themselves are perfectly chewy and soft. They’re truly the best cookies for Caramel and Butter Pecan lovers!!
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Looking for more delicious sweets? Check out all my favourite sweet recipes HERE!
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I hope you love these cookies as much as we do! Let me know in the comments below, what’s your favourite cookie flavour? I’d love to know!
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Looking for even more cookie recipes? You’ll LOVE these:
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Caramel Butter Pecan Cookies
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed pecans plus more for topping
- 1/2 cup Skor toffee bits plus more for topping
- caramel sauce for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Set aside.
- Cream the butter and sugar together in a stand mixer on medium-high speed, or in a large bowl with a hand mixer until light and fluffy.
- Add the egg and vanilla and mix well until combined, scraping down the sides of the bowl.
- Add the flour, baking soda and salt, and mix until a dough forms.
- Add the pecans and Skor toffee bits and mix together just until they're incorporated into the cookie dough.
- Drop by the spoonful (or roll into balls with your hands) onto the prepared baking sheet and press the cookies down slightly before baking.
- Bake for about 8-10 minutes, or until the cookies lose their shine on top.
- Remove from the oven and let cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
- Top with extra pecans, Skor toffee bits and caramel sauce for serving.
Steph says
I love butter pecan cookies, but when you add caramel to the recipe, I REALLY love these cookies!
The Busy Baker says
So glad you love it! 🙂
Jen says
I’ve never met a cookie I didn’t like! The caramel sauce is everything on this one!
The Busy Baker says
So glad you like them! 🙂
Catalina says
I need to make these cookies to snack on all week! Perfect for school mornings!
The Busy Baker says
I hope you love them as much as we do! 🙂
Taylor says
These look like a dream! Can’t wait to try them out!
The Busy Baker says
Thanks so much!
Jacquelyn Hastert says
I would love a dozen of these today. Nothing beats caramel and pecans together.
The Busy Baker says
We agree 🙂
Melanie Bauer says
They look spectacular! Need to make a batch of these, so easy and crazy delicious!
The Busy Baker says
Thanks! 🙂 I hope you enjoy them!
Kimberly says
These look soooo good, I can’t wait to make them!
The Busy Baker says
Thanks so much! I hope you enjoy them!
Angelica Rodriguez says
Would you know how I can make these vegan?
The Busy Baker says
Unfortunately I couldn’t help you with that. If you do find a solution, please let us know!