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Chocolate Chip Caramel Pecan Cookies- Our Lady of Mt. Carmel

These cookies are dangerously good, this is your warning!

As you know for the feast of Our Lady of Mt. Carmel I don't hold back from any caramel recipe. I've done a caramel cookie with snickers here, but this is a whole different kind of treat.




& Sweet

Before you begin, consider what kind of caramel you are using! I used real, salted caramel which cannot be baked for the entire length of the prescribed recipe. If you wanted to add caramel to the dough and then bake it, you would need to use a Kraft caramel square.

I learned this because I initially made the cookies by putting a couple of caramel bits on the top of the dough and when you scroll down you will see what happened. There is a perfected way of working with real caramel below too!

Prep Time: 15 minutes

Chill Time: 1 hour

Bake Time: 10-12 minutes

Yields: 24 Cookies


  • 1 large egg, at room temperature

  • 3 teaspoons pure vanilla extract

  • 3/4 cup unsalted butter, softened

  • 3/4 cup light brown sugar

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 cup granulated sugar

  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup chopped pecans

  • 14 wrapped real caramel squares, cut into 4 pieces

I began with that tedious little task of unwrapping and quartering each caramel square. Put them into a small bowl and set them aside on the counter to rest.

In your stand mixer with the paddle attachment add in 3/4 cup unsalted butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar.

Beat those three ingredients together on medium-high until it is light and fluffy.

Crack in the egg, add in 3 tsps pure vanilla extract, and mix that together until it is all thoroughly combined.

In a separate large bowl we are going to combine our dry ingredients, beginning with 2 cups flour and 2 tsps cornstarch.