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!
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).
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.
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.
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!
Chocolate Chip Pecan Cookies
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
- 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!
The calorie information provided for the recipe is an estimate.