Print

Best Bourbon Pecan Chocolate Chip Cookie Cake Recipe with Salted Caramel Drizzle

bourbon pecan chocolate chip cookie cake - featured image
Print Recipe

A rich and textured cookie cake combining the warmth of bourbon, crunchy toasted pecans, melty chocolate chips, and a luscious salted caramel drizzle. Perfect for parties or a comforting treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (280g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (sea salt preferred)
  • 3/4 cup unsalted butter (170g), softened
  • 1 cup packed dark brown sugar (200g)
  • 1/4 cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons bourbon whiskey (or bourbon vanilla extract)
  • 1 1/2 cups chocolate chips (270g), semi-sweet or dark
  • 1 cup pecans (120g), roughly chopped and toasted
  • For the Salted Caramel Drizzle:
  • 1 cup granulated sugar (200g)
  • 6 tablespoons unsalted butter (85g), cut into pieces
  • 1/2 cup heavy cream (120ml), warmed slightly
  • 1 teaspoon sea salt (adjust to taste)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Toast pecans on a baking sheet in the oven for 5-7 minutes until fragrant. Set aside to cool.
  3. In a large bowl, whisk together flour, baking soda, and salt.
  4. Using a mixer, cream softened butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then mix in vanilla extract and bourbon until combined.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula. Avoid overmixing.
  7. Fold in chocolate chips and toasted pecans evenly.
  8. Spread the batter evenly in the prepared pan and smooth the top.
  9. Bake for 28-32 minutes until edges are golden and center is set but slightly soft. Let cool completely in the pan on a wire rack.
  10. To make the salted caramel drizzle: In a medium saucepan over medium heat, melt sugar while stirring constantly until deep amber color (7-10 minutes).
  11. Carefully add butter and whisk until melted. Slowly pour in warmed cream while whisking continuously.
  12. Remove from heat, stir in sea salt, and let cool slightly until thickened but pourable.
  13. Drizzle the caramel over the cooled cookie cake using a spoon or piping bag. Slice and serve immediately or let caramel set for 15 minutes for firmer topping.

Notes

Toast pecans to enhance flavor and crunch. Use softened (not melted) butter for proper creaming. Avoid overmixing flour to keep cookie tender. Monitor caramel closely to prevent burning; use a candy thermometer if desired. Let cookie cool fully before drizzling caramel to avoid melting. Rewarm caramel gently if it thickens too much before use.

Nutrition

Keywords: bourbon, pecan, chocolate chip, cookie cake, salted caramel, dessert, easy recipe, party dessert

Find it online: https://emmastirs.com/best-bourbon-pecan-chocolate-chip-cookie-cake-recipe-with-salted-caramel-drizzle-easy-and-delicious/