Chocolate chip pecan cookies—rich and buttery chocolate chip cookies packed with cinnamon-roasted pecans, molasses, and two different chocolate chips!

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! Inspired by my butterscotch chip cookies, this recipe uses melted butter to achieve a denser, chewier bite—no stand mixer is required!

Packed with melty chocolate, warm spices, and a touch of molasses, these chocolate chip pecan cookies are the ultimate treat, perfect for any occasion!

Tips for the Best Pecan Cookies

Use a kitchen scaleBaking with a scale is my #1 baking tip! If your cookies are turning out dry and crumbly, it’s almost always due to using too much flour!

Toast the pecans. Toasting the pecans before adding them to the dough enhances their natural oils and intensifies their nutty flavor.

Don’t skip the cinnamon! A hint of cinnamon enhances the flavor of the pecans without overpowering them.

Use a spring-loaded cookie scoop. This ensures that all your cookies are the same size, allowing them to bake evenly. This is key for achieving that perfect bakery-style chocolate chip cookies!

Slightly underbake for chewiness. For extra gooey centers, underbake them! When you take them out of the oven, the centers should still look soft and underdone, as they will continue to cook on the baking sheet as they cool.

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! You can also use pecan pieces, but you must watch them carefully so they don’t burn. Use any leftovers to make pecan bars!

Molasses: Use unsulphured or dark molasses—it gives the cookies a deep caramel flavor and helps keep them soft and chewy.

Chocolate chips: For the best flavor and texture, we are using mini chocolate chips and regular chocolate chips. Feel free to use dark chocolate or milk chocolate. If you want super melty pools of chocolate like in toffee chocolate chip cookies, use a bar of chocolate or chocolate chunks!

Recipe Instructions

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

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 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 combined. 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.

Storage and Freezing

Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days. 

Freezing: You can prepare the 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.

Like my espresso chocolate chip cookies, this is a great recipe to prep for the holiday season and bake off as needed!

FAQs

Can I use a different nut other than pecans?

You can substitute the pecans for walnuts or hazelnuts. I still recommend roasting them in the oven for the best flavor!

Why aren’t my cookies soft and chewy?

The most common reason this can happen is that the cookies were over-baked!

How can I tell when they are done baking?

Look for the edges to be golden brown, but the middles to still be pale and underbaked but not wet-looking.

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

If you tried this or any other recipe on my website, please let me know how it went in the comments; 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—rich and buttery chocolate chip cookies packed with cinnamon-roasted pecans, molasses, and chocolate chunks!
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 tablespoon unsalted butter, melted
  • 1 tablespoon + 1 teaspoon granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch fine sea salt

Chocolate Chip Cookie Dough

  • 11 tablespoons unsalted butter
  • 1/2 cup + 2 tablespoons light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 whole egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon 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 tablespoon (14 g) unsalted butter, 1 tablespoon + 1 teaspoon granulated sugar, 1 1/2 teaspoons 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 tablespoons (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 tablespoon (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.
    flaky sea salt
  • 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.
Storage/Freezing: Keep leftover cookies in an airtight container at room temperature for 2-3 days. The cookie dough can be scoop and frozen in an airtight container or freezer bag for up to 3 months!
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.

5 from 22 votes (11 ratings without comment)

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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

    1. I’m so happy to hear that Kris! Thank you so much for the 5 star review! 🙂