If you’re anything like me and love a cookie that’s both packed with flavor and has that perfect balance of gooey and crunchy, then you’re going to adore this Butter Pecan Chocolate Chip Cookies Recipe. I stumbled upon this gem when I was craving something a bit more special than your average chocolate chip cookie, and let me tell you—it totally delivers. The buttery pecans mixed with dark chocolate and a hint of cinnamon create a cookie experience that’s just downright irresistible. Keep reading to get all my best tips for making these cookies exactly right every time!
Why You’ll Love This Recipe
- Rich, Buttery Flavor: Brown butter and pecans make these cookies taste like a bakery treat every time.
- Perfect Texture: Crispy edges with melty, soft centers is how I always describe these cookies—it’s cookie heaven.
- Simple Ingredients: Everything you need is probably already in your pantry or fridge, so no extra trips required.
- Super Customizable: You’ll find it easy to swap pecans for walnuts or add a sprinkle of flaky sea salt on top for crunch and contrast.
Ingredients You’ll Need
These ingredients come together to create a perfect cookie dough that’s rich and nutty with just a hint of spice. Using brown butter is a total game changer here, so don’t skip it. Also, I recommend using dark chocolate chips or chunks for that intense chocolate flavor—milk chocolate just won’t do the same justice.
- Unsalted Butter: Browning the butter intensifies the nutty flavor, so be patient and let it get that golden brown hue.
- All-Purpose Flour: Gives structure to the cookies; scoop gently to avoid compacting.
- Baking Soda: Helps the cookies spread and get those classic cracks on top.
- Salt: Enhances sweetness and balances flavors especially with pecans.
- Cinnamon: Just a touch to warm up the flavor profile nicely.
- Dark Brown Sugar: Adds moisture and deep caramel notes.
- Granulated Sugar: Gives crispness to the edges.
- Molasses: A little extra richness that amps up the buttery goodness.
- Eggs: Bind everything together and add softness.
- Vanilla Extract: Brings out all the sweet warm notes.
- Dark Chocolate chips or chopped: Choose good quality chocolate for the best melty impact.
- Pecan Halves: Roughly chopped to keep little crunch bursts throughout.
- Flaky Sea Salt: Sprinkle on top for that perfect salty-sweet finish.
Variations
I love how versatile this Butter Pecan Chocolate Chip Cookies Recipe is. Whether you want to swap nuts or tweak the sweetness, you’ll find easy ways to personalize it. Over the years, I’ve tried a handful of variations and they all bring their own charm.
- Walnut Swap: If pecans aren’t your favorite, walnuts make a great substitute and add a slightly earthier crunch.
- White Chocolate: Sometimes, I add white chocolate chips instead of dark for a creamier, sweeter bite—perfect for when you want a softer chocolate flavor.
- Gluten-Free: I switched to a 1:1 gluten-free all-purpose flour blend once, and it worked beautifully without sacrificing texture.
- Extra Spice: Adding a pinch of nutmeg or ginger makes these cookies pop with holiday vibes.
How to Make Butter Pecan Chocolate Chip Cookies Recipe
Step 1: Brown the Butter to Unlock That Nutty Goodness
Begin by melting the unsalted butter over medium heat. Keep stirring—it’ll foam and then start to brown, releasing this incredible nutty aroma you can’t ignore. When it’s golden brown with little flecks (but not burned!), take it off the heat and let it cool for a few minutes. This step is my favorite because it completely transforms the flavor base of the cookie dough.
Step 2: Mix Sugars, Molasses, and Eggs
In a large bowl, combine the dark brown sugar, granulated sugar, and molasses. Then add the slightly cooled browned butter—make sure it’s not hot or you’ll scramble the eggs. Mix in two large eggs, one by one, followed by the vanilla extract for that sweet warmth that ties everything together.
Step 3: Blend Dry Ingredients, Then Combine
In a separate bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon. Gradually add this to your wet mix. Stir just until combined—over-mixing can make the cookies tough, and no one wants that!
Step 4: Fold in Pecans and Chocolate
Gently fold in the chopped pecans and dark chocolate chips or chunks. You want them evenly distributed so every bite has that perfect balance of nutty crunch and melty chocolate pockets.
Step 5: Scoop, Add Toppings, and Bake
Scoop generous portions of dough onto a lined baking sheet—15 large cookies from this batch. For a little extra flair, press a few more chocolate chunks and pecan pieces on top of each dough ball and sprinkle flaky sea salt just before popping them in the oven. Bake at 350°F (175°C) for 12-15 minutes until edges are golden but centers still look soft.
Pro Tips for Making Butter Pecan Chocolate Chip Cookies Recipe
- Brown Butter Patience: Don’t rush browning butter—stir continuously and watch closely to avoid burning, which will ruin the flavor.
- Chill Your Dough: If you have time, refrigerate the dough for at least 30 minutes—this helps the cookies hold their shape and intensifies the flavors.
- Quality Chocolate Matters: I learned the hard way that using cheaper chips can taste waxy; opt for high-quality dark chocolate for that luscious melt.
- Don’t Overbake: It’s tempting to keep them in longer, but pulling them out when the edges are golden and centers still look soft ensures chewy cookies once cooled.
How to Serve Butter Pecan Chocolate Chip Cookies Recipe
Garnishes
I love sprinkling a little flaky sea salt on top just out of the oven—it adds a subtle crunch and perfectly balances the sweetness of the cookie. Sometimes, I’ll add an extra pecan half or a mini chunk of dark chocolate to make each cookie look super inviting.
Side Dishes
These cookies go great with a tall glass of cold milk—classic for a reason! Or if you want something fancier, pair them with a scoop of vanilla bean ice cream for an indulgent dessert. For coffee lovers, a smooth latte complements the nutty and chocolate flavors beautifully.
Creative Ways to Present
If you’re making these for a get-together or party, try stacking them in a jar with parchment paper between layers and tie it with a pretty ribbon—that’s always a crowd-pleaser. For holidays, I sometimes use cookie cutters on the dough before baking for festive shapes, but watch the baking time closely since smaller cookies bake faster.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature. I usually place a slice of bread in the container—it keeps the cookies soft for several days. They tend to stay perfectly fresh for about 4-5 days, though they rarely last that long in my house.
Freezing
I often freeze the cookie dough balls before baking—just scoop them onto a sheet tray, freeze until solid, then transfer to a zip-top bag. When I want fresh cookies, I bake them straight from frozen, adding a couple of extra minutes to the bake time. It’s a lifesaver when unexpected guests arrive!
Reheating
To enjoy leftover cookies warm, pop them in the microwave for about 10-15 seconds or in an oven preheated to 300°F (150°C) for 5 minutes. This revives that fresh-baked softness and melty chocolate charm like magic.
FAQs
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Can I use salted butter instead of unsalted?
You can, but reduce the added salt slightly or omit it altogether, since salted butter already contains salt. I recommend using unsalted butter for better control over the flavor balance.
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What can I substitute for molasses if I don’t have any?
If you don’t have molasses, you can substitute with dark corn syrup or extra dark brown sugar, though molasses adds a unique depth you won’t quite get otherwise.
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How do I prevent my pecans from turning soggy in the cookies?
Chopping the pecans roughly and toasting them lightly before adding to the dough helps keep them crunchy and enhances their nutty flavor.
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Can I make the dough ahead of time?
Absolutely! In fact, chilling the dough for at least half an hour strengthens the flavor and improves texture. You can chill it overnight for even better results.
Final Thoughts
I absolutely love how this Butter Pecan Chocolate Chip Cookies Recipe strikes the perfect chord between rich, buttery, crunchy, and melty. Every time I make it, my whole family goes crazy over the complex flavors and comforting sweetness. If you’ve been searching for a cookie recipe that feels special but still easy enough for a weeknight treat, this one is it. I can’t wait for you to try it and hear how your kitchen fills with that buttery, nutty aroma that just pulls everyone in—trust me, it’s worth every delicious bite!
Print
Butter Pecan Chocolate Chip Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 15 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Butter Pecan Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with the sweetness of dark chocolate and the crunch of toasted pecans. With a golden crispy exterior and a soft, melty interior, these cookies offer a perfect balance of texture and taste, enhanced by a touch of flaky sea salt on top.
Ingredients
Butter Pecan Chocolate Chip Cookies
- 1 cup (220g) unsalted butter
- 2 cups + 2 tbsp (265g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp molasses
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups dark chocolate chips or chopped dark chocolate + more for topping
- 1 cup pecan halves, roughly chopped + more for topping
- Flaky sea salt, for sprinkling
Instructions
- Prepare Brown Butter: Melt the unsalted butter in a saucepan over medium heat, allowing it to cook until it turns golden brown and develops a nutty aroma. This process enhances the flavor and adds depth to the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to combine evenly.
- Create Sugar Mixture: In a separate large bowl, combine the dark brown sugar, granulated sugar, and molasses. Add the browned butter and stir until well incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Pecans and Chocolate: Stir in the roughly chopped pecan halves and dark chocolate chips or chunks evenly throughout the dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes to help the flavors meld and improve texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and Top Cookies: Using a cookie scoop or spoon, form large dough balls (about 15 in total). Place them on the baking sheet, spacing them apart. Press extra dark chocolate pieces and pecan halves on top of each cookie dough ball, then sprinkle with flaky sea salt.
- Bake Cookies: Bake for approximately 12-15 minutes or until the edges are golden and crisp while the centers remain soft and melty.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy the perfect balance of nutty, sweet, and salty flavors.
Notes
- These ooey gooey chocolate chip cookies are baked with savory pecans, rich dark chocolate, and nutty brown butter.
- The outside is golden and crispy while the inside remains soft and melty.
- Using browned butter is key to achieving the signature nutty flavor.
- Adding flaky sea salt on top provides a delightful contrast to the sweetness.
- Chilling the dough before baking helps the cookies hold their shape and enhances flavor development.
Nutrition
- Serving Size: 1 large cookie
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
