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    Home > Recipes > Cookies > Chocolate Chip Pecan Cookies

    Chocolate Chip Pecan Cookies

    Published on November 22, 2022. Last updated on November 22, 2022. By Gabby. 6 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    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!

    Large soft cookies loaded with pecans and chocolate chips pictured on a baking sheet with pecans scattered around

    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

    Chocolate chip pecan cookie ingredients in bowls with labels
    • 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.

    Baking process for Chocolate chip pecan cookies pictured in four steps

    FAQs and Expert Tips

    Can I use nuts other than pecans?

    You definitely can! I think the pecans pair well with the cinnamon and chocolate chips, but I also think walnuts would be delicious!


    Why aren’t my cookies soft and chewy?

    The number one culprit is over-measuring flour! Make sure you properly measure your flour, or your cookies might turn out dry instead of soft. Also make sure not to over-mix the dough as that will lead to a tougher texture, and don’t over-bake them!


    How can I tell when the cookies are ready to come out of the oven?

    The edges should be set but the middle will look slightly under-baked. Cookies continue cooking on the baking sheet when they come out of the oven, so you want to take them out when the middle still isn’t completely baked. This also ensures you have a soft and gooey cookie for days!

    Can I make these chocolate chip pecan cookies vegan?

    To make the cookies vegan, replace the egg with a flax egg!

    Stacked pecan chocolate chip cookies broken in half so you can see all the pecans and chocolate chips inside the cookies

    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 and Freezing 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

    • Pecan Pie Cheesecake Cookies
    • Pumpkin Cheesecake Cookies
    • Vegan Oatmeal Chocolate Chip Cookies
    • Cornflake Biscuits

    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!

    Baking sheet of chocolate chip pecan cookies. Cookies are loaded with pecans and chocolate chips with pecans scattered around

    Chocolate Chip Pecan Cookies

    Gabby
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 12 mins
    Cook Time 8 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 231 kcal

    Equipment

    • Baking Sheets
    • Mixing Bowl

    Ingredients
     
     

    • ¾ cup butter, softened (regular or vegan)
    • ½ cup granulated sugar
    • ½ cup light brown sugar
    • 1 egg
    • 1 Tablespoon vanilla extract
    • 2 cup + 2 Tablespoons 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!

    Video

    Notes

    Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
    Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also use a chopped up chocolate bar or even white chocolate chips.
    Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
    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 them.

    Nutrition

    Calories: 231kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 8mgSodium: 189mgPotassium: 78mgFiber: 1gSugar: 12gVitamin A: 339IUVitamin C: 0.03mgCalcium: 15mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    « Pecan Pie Cheesecake Cookies
    Oreo Cheesecake Cookies »

    Reader Interactions

    Comments

    1. Lisa Fluker

      February 14, 2023 at 12:50 am

      5 stars
      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.

      Reply
      • Gabby

        February 14, 2023 at 5:57 pm

        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!!

        Reply
    2. Tisha

      November 29, 2022 at 7:29 pm

      5 stars
      These are sooo good! Highly recommend- I made them for my son that returned from college! Perfect to pair with hot cocoa ?
      Thank you!

      Reply
      • Gabby

        November 30, 2022 at 6:28 pm

        Hi Tisha! I'm so happy to hear that you loved the cookies, thanks so much for taking the time to leave a review 😀

        Reply
    3. Maru Soto

      November 23, 2022 at 4:41 pm

      5 stars
      Can you just use 1/2 cup of butter? does it affect the result?

      Reply
      • Gabby

        November 23, 2022 at 6:03 pm

        Hi Maru, yes that will affect the result. You'll need 3/4 cup of butter as stated in the recipe

        Reply

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