Chocolate Chip Pecan Cookies
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These chocolate chip pecan cookies are soft, chewy, and ready in just 20 minutes! They’re like the classic chocolate chip cookie of your childhood but packed with delicious pecans and a touch of cinnamon. No dough chilling required!
As you may have guessed, I love a good cookie recipe, especially chocolate chip cookies!
These pecan chocolate chip cookies are like an elevated chocolate chip cookie, with the usual buttery flavor, crispy edges and gooey middle – but they’re then loaded up with rich pecans and spiced with cinnamon. This might be the coziest cookie recipe yet!
Like my maple chocolate chip cookies, these chocolate chip pecan cookies are perfect for when you want a cozy twist on a classic. Plus, I love that they’re so easy and simple to whip up with zero dough chilling necessary.
Why You’ll Love These Chocolate Chip Pecan Cookies
- These are soft and chewy cookies with a gooey center.
- You only need 10 ingredients to make these cookies!
- It takes just 20 minutes to whip these up, plus you don’t need to worry about chilling the dough.
- These cookies can easily be made dairy free or vegan, perfect if you have any food allergies!
- You can easily swap out pecans for a different nut (like walnuts) if you want.
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you need these chocolate chip pecan cookies to be dairy free or vegan.
- Flour: I tested this recipe with all purpose flour. If you need these cookies to be gluten free, then you can use all purpose gluten free 1-1 baking flour!
- Eggs: need to make this recipe eggless or vegan? Replace the egg with a flax egg! Check out my eggless cookie recipe to learn how to make a flax egg.
- Chocolate: feel free to use chocolate chips or a chopped up chocolate bar! You can also use vegan chocolate chips if this recipe needs to be dairy-free or vegan.
- Pecans: Not a fan of pecans? Feel free to use an equal amount of other nuts like walnuts or hazelnuts!
- Cinnamon: using ground cinnamon in the cookie dough is going to give us a delicious warm spiced cookie which pairs perfectly with the pecans in this cozy fall cookie!
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter and both light brown sugar and granulated sugar. Cream together for 1-2 minutes until it is light and fluffy.
Step 4: Add the egg and vanilla extract, mixing until it is just combined – don’t over-mix it!
Step 5: Mix in the dry ingredients until a dough starts to form. Stir in the chocolate chips and pecans, mixing until just combined.
Step 6: Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized cookie dough balls and place them on the baking sheet, making sure they are 3-4 inches apart. Add more pecans and chocolate chips on top of each cookie dough ball if you want, this will give you that bakery style look!
Step 7: Bake the cookies one sheet at a time, baking for 8-11 minutes. Take them out of the oven when the edges look set, but the middle looks slightly under-baked. Leave them on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Expert Tips
- Measure your flour properly: Measure your flour using either a kitchen scale or the scoop and level method. A lot of people will add too much flour to the cookie dough, leading to a dry and crumbly cookie.
- Room temperature ingredients: because we are mixing the butter with the sugars, we need to make sure the butter is at room temperature before we get started. If the butter is too cold then the sugars won’t be able to cut into the butter to create air pockets – which is what we want to happen in order to have soft and chewy cookies!
- Make these chocolate chip pecan cookies vegan or dairy free – if you want these cookies to be dairy free then just be sure to use vegan butter and vegan chocolate chips. If you need the cookies to be vegan then use a flax egg instead of a regular egg.
- Under-bake the cookies: it is much better to under-bake these cookies rather than over-bake them! Overbaking will lead to a crispy and they might be dry. If you take them out while the middle is still under-baking, they will continue baking on the cookie sheet and be much softer and gooey.
Storage Instructions
You can store these freshly baked cookies in an airtight container for up to 4-5 days at room temperature.
You can also freeze the unbaked cookie dough balls or the baked cookies. The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready to eat.
To freeze the cookie dough, roll the dough into balls and place them on a parchment lined plate in the freezer until they are semi-frozen, then transfer to a ziploc bag and freeze for up to 2 months. You may have to add an extra minute or two to the baking time!
More Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Pecan Cookies
Ingredients
- ¾ cup (158 g) butter, softened, (regular or vegan)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cup + 2 Tablespoons (268 g) all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup semisweet chocolate chips or chopped chocolate, (regular or vegan)
- ½-¾ cup pecans, roughly chopped, (plus more for topping)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the flour, salt, cinnamon, and baking soda until a dough forms. Stir in the chocolate chips and pecans and mix until just combined.
- Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Add more pecans and/or chocolate chips on top of each ball of dough if desired
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I always use metric measurements when baking (thank you) and a scale and I consider myself an experienced baker. I followed the recipe exactly (even though I didn’t think it called for enough chocolate chips/nuts), and here are my results:
In the first baking sheet, the ‘dough balls’ did not spread and resulting cookies looked nothing like the photos, which was very disappointing. To remedy this, I added more chocolate chips and nuts and lightly pressed the dough balls flatter and placed them about an inch and a half apart on two baking sheets…they hardly spread. I did not bake them separately; I placed both in oven at the same time the way I do with all cookies and they came out just fine and looked so much better. Everyone I shared the cookies with loved them…they were tasty. Thank you for sharing this recipe.
I made them. It was an easy recipe to follow; great for the kids to help! The cinnamon adds a nice touch. I would bake them about 10-11 minutes as they’re still too gooey at 8 minutes.(but the goo was delicious too)
Glad you enjoyed these! Thank you for your review ✨
These cookies are amazing. My favorite recipe so far. Thank you for sharing!
Thank you Dawn! I’m glad you enjoyed!
These cookies are delicious!!!They had a pleasant and prominent vanilla flavor. I am going to make these cookies often. Thank you so much for a great tecipe.
Thanks for leaving your feedback Natalia 🩵
Delicious!!
Thank you Holly!
Hi – Can the butter be melted and browned in this recipe?
Hi Sharon. I haven’t tested the recipe this way so I can’t recommend it, but if you give it a try let me know how it turned out for you.
Quick and easy recipe. Cookies turned out amazing! Will definitely make these again.
I am so happy you loved the cookies Taylor! Thanks for the review!
You suggest using a scale but I don’t see the ingredients by weight.
Click the “metric” tab beside the Ingredients heading to switch from US Customary!
I tried this recipe because I had only one egg in my house. I went out and more of course. But I tried this recipe and cookies came out excellent. This will always be my go to recipe for chocolate chip pecan cookies. This was the best. I made a little substitution in my recipe though. I used Stevia instead of regular sugar and they came out perfect. Thank you for the recipe.
Yay! I am so happy that you loved the cookies and that they turned out with the stevia too. Thanks so much for taking the time to leave a review!!
These are sooo good! Highly recommend- I made them for my son that returned from college! Perfect to pair with hot cocoa ?
Thank you!
Hi Tisha! I’m so happy to hear that you loved the cookies, thanks so much for taking the time to leave a review 😀
Can you just use 1/2 cup of butter? does it affect the result?
Hi Maru, yes that will affect the result. You’ll need 3/4 cup of butter as stated in the recipe