Pecan Chocolate Chip Cookies
Pecan Chocolate Chip Cookies are the perfect combination of salty and sweet. They take the classic chocolate chip cookie and elevate it with a rich, nutty crunch!
For more Cookie Recipes, be sure to check out my Soft Molasses Cookies, Cranberry Bliss Bar Cookies, and White Chocolate Lemon Sugar Cookies.
Cookie month is in full swing, and today I’m sharing with you my personal favorite, Pecan Chocolate Chip Cookies!
I love this variation so much because you get the slightly salty nuttiness from the pecans which balances the rich, buttery sweetness of the chocolate chips. It’s heavenly!
It all starts with my favorite base chocolate chip cookie recipe which comes out perfect every time and requires no chilling!
If you’re a pecan lover, you need to give these Pecan Chocolate Chip Cookies a try! You can thank me later.
Oh and be sure to check out some of the other chocolate chip cookie recipes I’ve shared over the past few weeks! We’ve had variations featuring walnuts and coconut so far, and white chocolate is next.
Ingredients for Pecan Chocolate Chip Cookies
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- unsalted butter
- brown sugar
- granulated white sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- salt
- chocolate chips
- chopped pecans
How to Make Pecan Chocolate Chip Cookies – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
Step 1: Mix wet ingredients
Add butter, sugars, eggs, and vanilla extract to a large bowl and beat until creamy.
Step 2: Combine dry ingredients
In a separate bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed.
Step 3: Add chocolate chips and pecans
Add chocolate chips and chopped pecans to the dough. Drop dough by rounded tablespoons onto baking sheets.
Step 4: Bake
Add a few more chocolate chips and pecans to the top of the dough balls. Bake for 10-12 minutes, then cool completely on a wire rack.
Tips and Notes
- Line the sheet pan with parchment paper. This will help prevent the cookies from spreading too much and sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your cookies uniform in shape and size so that they will bake evenly.
- Recipe Variations: you can replace the chopped pecans with walnuts, pistachios, or any other kind of chopped nut you prefer. You can also leave them out entirely and add another 3/4 cup of chocolate chips in its place!
FAQs
Store fully baked and cooled cookies in an airtight container on the counter for up to 3 days.
To freeze, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer.
More Pecan Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Pecan Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips and chopped pecans to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips and pecans to the top of the dough balls.
- Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Line the sheet pan with parchment paper. This will help prevent the cookies from spreading too much and sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Recipe Variations: you can replace the chopped pecans with walnuts, pistachios, or any other kind of chopped nut you prefer. You can also leave them out entirely and add another 3/4 cup of chocolate chips in its place!
- Freezer Instructions: To freeze just the dough, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer. You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time.
To freeze fully baked Pecan Chocolate Chip Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
Whenever I find a new cookie recipe with nuts in it, I know I have to try them ASAP! The pecans with the chocolate chips were perfect in these cookies.
Never tried cookies with pecans in them! This is a must try especially this holiday season!