Chocolate chip pecan cookies are a cozy twist on classic chocolate chip cookies! Packed with cinnamon-roasted pecans, molasses, and chocolate chips- these bakery-worthy cookies have a rich buttery flavor that's perfect for any occasion!
If it's not their crispy edges, gooey middles, or chewy texture - it's the roasted cinnamon pecans that make these cookies so incredible. I used my popular chocolate chip toffee cookies as the base of this cookie recipe because they are made with melted butter; giving them a denser, chewier texture (and you don't need a stand mixer!).
These chocolate chip pecan cookies are perfect for the holidays. They are the ultimate sweet and rich cookie!
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What Makes This Recipe Special
- This cookie recipe uses melted butter, so no stand mixer is required! (Try my iced oatmeal cookies, butterscotch chip cookies, and miso cookies for more one-bowl cookie recipes)
- The cookies are packed with crunchy pecans, melted chocolate, and warm spiced flavor thanks to the molasses and cinnamon.
- After working as a pastry chef for years, this girl knows bakery-worthy cookies; and these chocolate chip pecan cookies are just that! They are large cookies with gooey centers and crispy edges.
Ingredient Notes and Substitutions
Pecans: Halved pecans are preferred; they are easier to roast! Roasting the pecans with butter and cinnamon is crucial to their flavor. I love using them in my bourbon pecan brownies and turtle cupcakes, too.
Molasses: Make sure you’re using unsulphured or dark molasses. It gives these chocolate chip pecan cookies a deeper caramel flavor and helps keep them soft. They don't have as much as my molasses cookies, but just enough to make a big difference in flavor and texture.
Chocolate chips: Double chocolate is used in this recipe- mini chocolate chips and chocolate chips. Feel free to use dark chocolate chips, milk chocolate chips, or chopped chocolate bars (like I use in chocolate chip pumpkin cookies and brown butter blondies).
Cinnamon: It turns your average chocolate chip pecan cookie into a warm and cozy spiced cookie that tastes just like fall. Try my apple cake with cinnamon for more cinnamon flavor!
Find the full ingredient measurements and instructions in the recipe card below!
How to Make Chocolate Chip Pecan Cookies
Step 1: Roast the pecans. Toss the pecans, melted butter, white sugar, and cinnamon together and bake until toasty. Let them cool before chopping.
Step 2: Whisk the butter and sugar. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
Step 3: Mix in the wet ingredients. Whisk in the egg, egg yolk, molasses, and vanilla extract until combined.
Step 4: Fold in the dry ingredients. Fold in the all-purpose flour, baking soda, and salt using a rubber spatula. There should be some dry flour streaks remaining!
Step 5: Mix in the pecans and chocolate chips. Add the chopped pecans, chocolate chips, and mini chocolate chips to the cookie dough and mix until just combined. Cover and chill the dough in the fridge for 30 minutes.
Step 6: Scoop, chill, and bake! Scoop the cookie dough balls onto a parchment-lined baking tray and freeze for 3-4 hours, overnight will yield the best flavor! Then bake.
Finish the chocolate chip pecan cookies with more chocolate chips, pecan pieces, and a sprinkle of flaky sea salt; then cool on a wire rack before enjoying.
Storage, Freezing, and Make-Ahead
Store leftover chocolate chip pecan cookies in an airtight container at room temperature for 2-3 days.
You can prepare the chocolate chip cookie dough ahead of time and then freeze it. Once frozen, transfer the dough balls to an airtight container or freezer bag for up to 3 months. This is a great recipe to prep ahead of the holiday season and bake off as needed.
Recipe FAQs
You can substitute the pecans with walnuts (like in my million-dollar cookies) or hazelnuts. I still recommend roasting them in the oven for the best flavor!
There are a few reasons why your cookies may not be soft and chewy- the most common is the cookies were simply over-baked!
Look for the edges to be golden brown but the middles to still be pale and underbaked but not wet-looking. Give them 30-60 seconds longer if the middles still look wet!
Professional Success Tips
- Use a kitchen scale. 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. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients. This creates fully blended cookies resulting in uniform texture and even baking.
- Underbake the cookies. The key to a perfect chocolate chip pecan cookies is to underbake them. If not, the cookies won't have that classic soft center everyone loves!
- Don't skip the chill time. While many cookie recipes skip this step, it is important for flavor development and reduced spreading. (Try my biscoff cookies or pumpkin cookies for no-chill cookie recipes).
More Chocolate Chip Cookies 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 📖
Chocolate Chip Pecan Cookies
Ingredients
Cinnamon Roasted Pecans
- 1 cup pecan halves
- 1 tablespoon unsalted butter melted
- 1 tablespoon + 1 tsp granulated sugar
- 1 ½ teaspoon ground cinnamon
- Pinch fine sea salt
Chocolate Chip Cookie Dough
- 11 tablespoons unsalted butter
- ½ cup + 2 tablespoon light brown sugar packed
- ⅓ cup granulated sugar
- 1 whole egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour *see notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ⅔ cup chopped cinnamon roasted pecans from recipe above
- ¼ cup semi-sweet mini chocolate chips
- ¼ cup semi-sweet chocolate chips
- flaky sea salt for the tops
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- Toss the pecans, butter, sugar, cinnamon, and salt together. Bake the pecans on a lined baking sheet for 12-15 minutes. Set aside to cool, then chop the pecans for the cookie dough (reserve some whole pieces for the tops of the cookies).1 cup pecan halves, 1 tablespoon unsalted butter, 1 tablespoon + 1 teaspoon granulated sugar, 1 ½ teaspoon ground cinnamon, Pinch fine sea salt
- Melt the butter in a glass microwave-safe dish until just melted (it should be melted but not hot, if it feels warm let it cool briefly). Then whisk in the brown sugar and granulated sugar.11 tablespoons unsalted butter, ½ cup + 2 tablespoon light brown sugar, ⅓ cup granulated sugar
- Whisk in the egg, egg yolk, vanilla, and molasses until combined. The mixture should feel and look thicker when it is thoroughly combined.1 whole egg, 1 large egg yolk, 1 tablespoon molasses, 2 teaspoons vanilla extract
- Fold in the dry ingredients until almost combined. Then fold in the chocolate chips and chopped pecans. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, ⅔ cup chopped cinnamon roasted pecans, ¼ cup semi-sweet mini chocolate chips, ¼ cup semi-sweet chocolate chips
- Use a large 3-tablepoon cookie scoop to scoop the dough onto the second prepared baking sheet. Freeze the cookie dough balls for at least 3-4 hours, overnight will give the best flavor.
- Preheat the oven to 350 F/180 C. Bake 6-8 frozen cookies spaced at least 2 inches apart. Bake for 12-14 minutes, or until the edges are golden brown but the middle is still pale and underbaked (but not wet).
- Pull the tray out of the oven and press more chocolate chips, whole pecans, and a sprinkle of flaky sea salt on top. Let the tray cool on a wire cooling rack for at least 10 minutes, then transfer them to the wire rack to cool completely.
- Store leftover chocolate chip pecan cookies in an airtight container at room temperature for 2-3 days. You can store the frozen cookie dough balls in the freezer in an airtight container or freezer bag for up to 3 months!
Video
Notes
Nutrition
The calorie information provided for the recipe is an estimate.
Kris says
These cookies are fantastic! They taste like comfort. I’m trying to find new recipes for Christmas cookies and this one is definitely going in the rotation. I can’t wait to share them with everyone.
Cambrea Gordon says
I'm so happy to hear that Kris! Thank you so much for the 5 star review! 🙂
Laura Courtenay says
These cookies are out of this world incredible! I was absolutely blown away. The first and only recipe I've made of Cambrea's and I can't wait to try more. I didn't even know a cookie could taste this good. The molasses, the pecans, the salt. All the ingredients are working together and it comes out perfect. Thank you, Cambrea!
Cambrea Gordon says
Thank you SO much for this super kind review Laura, I'm so happy you enjoyed them and hope you enjoy the next recipe just as much! 🙂
Miranda says
These cookies turned out perfect, everything you love about a cookie: thick, chewy, and full of so many complex flavors. I especially loved the cinnamon pecans, it added the best flavor to the dough!
Sara says
Everyone tells me this is their new favorite cookie! They are so buttery and chewy, the cinnamon pecans are what takes this recipe over the top with deliciousness!
Dayna says
Absolutely delicious! Followed instructions (minus a slight read error on my part, simple and they're a hit with my parents. Now to get my husband to like them! I enjoyed the pecans never has them in a cookie before mmm! Could you just remove the 1/4 cup sugar and add more molasses?
Cambrea Gordon says
So happy to hear that Dayna! I haven't tried it myself, but you could add more molasses to it. You may need to add a bit more flour to the dough to offset the extra moisture!
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.