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!

a pile of chocolate chip pecan cookies topped with flaky sea salt and melted chocolate chips.

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! For more holiday-ready recipes, try out chocolate ganache thumbprints!

What Makes This Recipe Special

  • This cookie recipe uses melted butter, so no stand mixer is required! (Try my frosted oatmeal cookiesbutterscotch 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-style chocolate chip cookies; and these chocolate chip pecan cookies are just that! They are large cookies with gooey centers and crispy edges.

Ingredient Notes and Substitutions

ingredients needed to make chocolate pecan cookies in bowls with labels.

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 our molasses cookies or ginger molasses cake, 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 we 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 or cinnamon muffins for more cinnamon flavor!

Find the full ingredient measurements and instructions in the recipe card below!

How to Make Chocolate Chip Pecan Cookies

pecans tossed in butter, sugar, and cinnamon on a baking tray.

Step 1: Roast the pecans. Toss the pecans, melted butter, white sugar, and cinnamon together and bake until toasty. Let them cool before chopping.

a mixing bowl with melted butter, white sugar, and brown sugar before mixing.

Step 2: Whisk the butter and sugar. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.

a bowl with the butter, sugar, eggs, and molasses whisked together.

Step 3: Mix in the wet ingredients​. Whisk in the egg, egg yolk, molasses, and vanilla extract until combined.

dry ingredients being folded into the cookie dough in a mixing bowl.

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!

chocolate chip pecan cookie dough in a large bowl.

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.

a baking tray with the chocolate pecan cookie dough balls on it.

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

Can I use a different nut other than pecans?

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!

Why aren’t my pecan chocolate chip cookies soft and chewy?

There are a few reasons why your cookies may not be soft and chewy- the most common is the cookies were simply over-baked!

How can I tell when chocolate chip pecan cookies are done baking?

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 scaleBaking 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).
chocolate pecan cookie sprinkled with flaky sea salt on parchment paper with a bite taken out of it.

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!

a pile of chocolate chip pecan cookies topped with chocolate chips and flaky sea salt.

Chocolate Chip Pecan Cookies

5 from 22 votes
– by Cambrea Gordon

Chocolate chip pecan cookies are a cozy twist on classic chocolate chip cookies! They are packed with cinnamon-roasted pecans, molasses, and plenty of chocolate chips. These bakery-worthy cookies have a rich buttery flavor and are perfect for any occasion!
Print Recipe Save Recipe Pin Recipe
Prep Time: 3 hours 30 minutes
Cook Time: 12 minutes
Total Time: 3 hours 42 minutes
Course: Dessert
Cuisine: American
Servings: 14 cookies
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Cinnamon Roasted Pecans

  • 1 cup pecan halves
  • 1 tbsp unsalted butter, melted
  • 1 tbsp + 1 tsp granulated sugar
  • 1 1/2 tsp ground cinnamon
  • Pinch fine sea salt

Chocolate Chip Cookie Dough

  • 11 tablespoons unsalted butter
  • 1/2 cup + 2 tbsp light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 whole egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp molasses
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all-purpose flour, *see notes below for measuring*
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2/3 cup chopped cinnamon roasted pecans, from recipe above
  • 1/4 cup semi-sweet mini chocolate chips
  • 1/4 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 (100 g) pecan halves, 1 tbsp (14 g) unsalted butter, 1 tbsp + 1 tsp granulated sugar, 1 1/2 tsp 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 (154 g) unsalted butter, 1/2 cup + 2 tbsp (128 g) light brown sugar, 1/3 cup (66 g) 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 (50 g) whole egg, 1 (18 g) large egg yolk, 1 tbsp (18 g) 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 3/4 cup (225 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 2/3 cup (70 g) chopped cinnamon roasted pecans, 1/4 cup (42 g) semi-sweet mini chocolate chips, 1/4 cup (45 g) 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

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Scoot the cookies after baking. Use a large round cutter or cup to scoot the edges in to make them perfectly round! This must be done right when you pull them out of the oven before they have time to set.
Serving: 1serving | Calories: 269kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 120mg | Fiber: 2g | Sugar: 9g | Vitamin A: 344IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 2mg

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

The calorie information provided for the recipe is an estimate.

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Recipe Rating




20 Comments

  1. I made these, they were delicious!5 stars

  2. Absolutely unreal. I ate every single one and had no regrets.5 stars

  3. 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.5 stars