These bakery-style chocolate chip pecan cookies are rich, buttery, and packed with chocolate and pecan flavor. Chewy on the outside, gooey on the inside, every bite melts in your mouth with this ultimate flavor combo!
Chocolate and pecan is a classic flavor combo that is perfect any time of year, but a definite must-bake during fall, thanksgiving, or the holiday season!
I wanted to put another twist on chocolate chip cookies which is why I decided to add crunchy pecans and melty chocolate chips to the cookie dough.
For an even more delicious twist, I added molasses for a warm and sweet flavor and to give the cookies an extra chewy texture.
With no stand mixer required, these butter pecan cookies are the perfect cookie to make for any occasion. Once the dough comes together, they are very hands-off and only needs to chill in the fridge to firm up before baking.
For more cookie recipes, try Biscoff Butter Cookies, Chewy Pumpkin Snickerdoodle Cookies, Chocolate Snickerdoodles, and Apple Butter Snickerdoodle Cookies.
For more pecan recipes, try Bourbon Pecan Pie Brownies.
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why you'll love this recipe
- Chewy cookies: These pecan chocolate chip cookies have the best gooey center and chewy texture from the molasses and melted butter.
- One bowl recipe: This is the best cookie recipe because it uses melted butter which means no stand mixer is required! You'll have a warm chocolate chip cookie to munch on in no time!
- Bakery-style large cookies: They are scooped with a large cookie scoop for extra large cookies like you get from your favorite bakery.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Molasses: You can find molasses in the baking aisle. I use Grandma's Molasses for my recipes, but any brand will work just fine!
- Pecans: I used whole pecans and chopped them before adding them to the dough, but you could use pecans that are already chopped as well.
- Brown sugar: This recipe calls for light brown sugar but dark brown sugar can be substituted.
- Butter: Unsalted butter is used in this recipe. If you want to substitute it with salted butter, leave out ¼ teaspoon of salt from the recipe, otherwise, they will be too salty.
- Chocolate chips: This recipe calls for dark chocolate chips or semisweet chocolate chips but you can easily substitute white chocolate or milk chocolate chips.
recipe instructions
Here's how to make these molasses chocolate chip cookies! You will need one large mixing bowl to make the dough and a large cookie scoop for scooping. Before you start, line a large cookie sheet with parchment paper and set it aside.
STEP ONE: Whisk together the butter and sugars. Melt the unsalted butter until just melted, then pour it into a large mixing bowl. Whisk in the granulated sugar and light brown sugar until combined.
STEP TWO: Mix in the wet ingredients. Whisk in the egg and vanilla extract, and molasses until just combined.
STEP THREE: Mix in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, baking powder, baking soda, and salt until just combined.
STEP FOUR: Fold in the pecans and chocolate. Add the chocolate chips and chopped pecans to the dough and fold them into the dough. Cover the dough bowl with plastic wrap and place it in the fridge to chill for 15 minutes. This will allow the dough to firm up so it's easier to scoop.
STEP FIVE: Scoop and bake! Use the large cookie scoop (or scoop 3 tablespoons of dough) and scoop 14 cookie dough balls onto the prepared baking sheet. Return the tray to the fridge to continue chilling for another 45 minutes.
Then preheat the oven to 350 F/180 C. Bake the cookies spaced 3 inches apart in the preheated oven for 11-12 minutes, or until the edges are golden brown but the center is still soft and underbaked. Let the baking tray cool completely on a wire cooling rack before removing them.
If desired, press more chocolate chips and pecans on top of the cookies right out of the oven. Sprinkle with flaky sea salt and enjoy!
expert baking tips
- Use a kitchen scale. For best results, use a kitchen scale to weigh your ingredients. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Scoot the cookies after baking. For perfectly round cookies, use a large round biscuit or cookie cutter to "scoot" the edges of the cookies into the center. This must be done right when you pull them out of the oven!
- Use a large cookie scoop. These molasses cookies are best when you use a large cookie scoop. If you don't have one, measure out 3 tablespoons of the dough for each ball!
- Top with extra toppings. When you take the tray out of the oven, press more chocolate chips and pecans on top while the centers are still soft. This is optional but highly recommend for extra delicious cookies!!
storage & freezing
- Room temperature: Store the baked cookies in an airtight container at room temperature for 3-4 days.
- Freezer: To freeze them, scoop the dough onto a parchment-lined baking tray. Freeze the tray for 10-15 minutes or until they are pretty solid then transfer them to an airtight container or freezer bag for up to 3 months.
faq's
Yes, I recommend letting them chill for 30 minutes then scoop the dough before letting them chill overnight. If not, the dough will be too hard to scoop the next day.
Yes! I recommend scooping the dough onto a lined baking tray first, then flash-freezing them until solid. After that, you can transfer them to an airtight container or freezer bag. They will stay fresh for up to 3 months.
Absolutely! You can substitute pecans for walnuts, peanuts, or any other nut variety. Or you can completely leave them out of the dough as well.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
If using a standard 2 tablespoon-sized cookie scoop, I recommend checking on them around 8-9 minutes. They make bake longer though!
more cookie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Molasses Chocolate Chip Pecan Cookies
Ingredients
- 12 tablespoon unsalted butter melted
- ¼ cup granulated sugar
- ½ cup + 2 tbsp cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 3 tablespoon molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup chocolate chips
- ½ cup chopped pecans
Instructions
- Line two large baking sheets with parchment paper and set them aside.
- Whisk together the melted butter, light brown sugar, and granulated sugar.12 tablespoon unsalted butter, ¼ cup granulated sugar, ½ cup + 2 tablespoon cup light brown sugar
- Whisk in the egg, vanilla, and molasses until just combined.1 large egg, 2 teaspoon vanilla extract, 3 tablespoon molasses
- Fold in the flour, salt, baking powder, and baking soda until just combined.2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
- Then fold in the chopped pecans and chocolate chips until just combined.½ cup chocolate chips, ½ cup chopped pecans
- Cover the dough with plastic wrap. Chill the bowl in the fridge for 15 minutes. This will allow the dough to firm up and be easier to scoop.
- Then scoop the dough with a large (roughly 3 tbsp) sized scoop onto one of the prepared baking trays. Return the tray back to the fridge to chill for another 45 minutes.
- Preheat the oven to 350 F/180 C.
- Divide the dough between both baking trays, spacing them 3 inches apart. Bake each tray for 10-12 minutes, or until the edges are brown but the middles are puffy and underbaked. (keep the second tray in the fridge while the first one is baking!)
- Place the tray of baked cookies on a wire rack to cool. Press more pecans and chocolate chips into each cookie right after baking if desired.
- Once completely cool, remove from the tray and enjoy!
Notes
- Use a kitchen scale. For best results, use a kitchen scale to weigh your ingredients. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Scoot the cookies after baking. For perfectly round cookies, use a large round biscuit or cookie cutter to "scoot" the edges of the cookies into the center. This must be done right when you pull them out of the oven!
- Use a large cookie scoop. These molasses cookies are best when you use a large cookie scoop. If you don't have one, measure out 3 tablespoons of the dough for each ball!
- Top with extra toppings. When you take the tray out of the oven, press more chocolate chips and pecans on top while the centers are still soft. This is optional but highly recommend for extra delicious cookies!!
- Room temperature: Store the baked cookies in an airtight container at room temperature for 3-4 days.
- Freezer: To freeze them, scoop the dough onto a parchment lined baking tray. Freeze the tray for 10-15 minutes or until they are pretty solid then transfer them to an airtight container or freezer bag for up to 3 months.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Rick says
I made these cookies for a family holiday dinner and they were a hit! Perfect recipe as always.
Cambrea Gordon says
I am so glad they were enjoyed, thanks for the review Rick!
Rick says
This is my second recipe of yours that I’ve tried and it did not disappoint! Super yummy.
Lindsey says
Make them, you will not be disappointed! Absolutely delicious!
Cambrea Gordon says
Yay! Thanks so much Lindsey! I'm so glad you enjoyed them 🙂
Diane says
the taste of these cookies are very good. I made these cookies twice this week. First set I made per your recipe except i browned the butter and sent the flavor over the edge they were so good. However they did not fall while baking. They stayed nice and round without any scooting. My oven might be too hot as they browned pretty deep at 9:00 minutes at 350. I was able to push down on center when adding more pecans and chips to get a soft center. The taste is fabulous. Second time I omitted the baking power and only used a 1/2 tsp of baking soda. Still got the rise a little so thinking it must be in the brown butter verses just melting and adding to sugars. I make a chocolate chip cookie that is like your cookie that just add the melted butter and only use 1/2 tsp of baking powder. it gets mixed by hand just like this recipe and my cookies come out nice and flat. But I love your cookie and will make these many times over before the year is out.
Cambrea Gordon says
Hi Diane, thanks so much for the kind review! Yes, browning the butter will evaporate some of the moisture in the butter which can contribute to the cookies not spreading as much. Next time, add 1-2 tablespoons extra butter when browning it, which will compensate for that moisture loss!
Veronica says
Hi there!
Love this recipe. Could you use a gluten free flour mix? Which kind?
Cambrea Gordon says
I haven't personally tested it with gluten-free flour, but I know many people use Bob's Red Mill Gluten-Free 1:1 Flour and it usually turns out really well! Let me know if you try it how they turn out! 🙂
angela says
so good! loved the ratio of chocolate chips to pecans. even my boyfriend who doesn’t really care for pecans loved them! i used the “scoot” cookie method to make them perfectly round out of the oven and i can’t believe i’ve never tried this trick before.