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If you love cookies with nuts you will love this recipe! These Chocolate Chip Pecan Cookies are soft and gooey with lots of chocolate chips and pecans. Make them with pecans or use your favorite nuts instead! I guarantee this will be your favorite nutty chocolate chip cookies once you try the recipe.

stacked chocolate chip cookies with pecans baked in.


Pecans IN Chocolate Chip Cookies

One thing I love about creating cookie recipes is that once you have a fantastic cookie base you can literally create countless cookie recipes by switching up the add-ins. And I’ve got a great one for you today: Chocolate Chip Pecan Cookies!

These are basically my favorite chocolate chip cookie recipe with nuts added in. Specifically, pecans because they pair perfectly with the chocolate. The cookies have the best texture – soft and ooey-gooey from all the chocolate chips with loads of crunchy pecans. If you don’t like pecans you can substitute your favorite type of nuts, like walnuts. It’s easy to put your own nutty spin on these cookies (ha!)

I have made the base for these cookies so many times I’ve lost count and every step serves a purpose. Follow the recipe and I guarantee you will have the most amazing batch of fresh-baked cookies when you’re done.

ingredients of chocolate chip pecan cookies.

Ingredients Needed

  • Melted Butter – I love starting this base cookie recipe with melted unsalted butter. It makes them easy to mix but also adds a toffee-like flavor when mixed with the brown sugar.
  • Sugars – I use both packed brown sugar and granulated sugar. Love the softness brown sugar gives to cookies.
  • Pecans – Chopped pecans are delicious in cookies. Toast them for an even deeper flavor!

Click to see the recipe card below for full ingredients & instructions!

How to Make Chocolate Chip Cookies with Nuts

  1. Melt your butter – melted butter makes cookies taste so good!
  2. Stir in both sugars – or use a mixer.
  3. Stir in egg, vanilla extract, baking soda, and salt.
  4. Stir in flour then mix in chocolate chips and pecans.
  5. Line a baking sheet with parchment paper. Scoop two tablespoons of dough for each cookie ball and place them on the baking sheet. Chill for at least an hour.
  6. Bake the cookies for 11 to 15 minutes or until the edges are a light golden brown and the tops are no longer glossy.
stacked chocolate chip cookies with pecans baked in.

Tip From Dorothy

Tip Title

  • You only need one bowl to make this chocolate chip pecan cookie recipe! You can also use a hand mixer or stand mixer – whichever you have will work.
  • Be sure to plan ahead when you make these cookies because the dough needs time to chill. I know, I know! But trust me on this one – chilling the dough for two hours makes a big difference and the cookies will bake up with the most amazing texture. 
  • Before you get to mixing make sure you’re measuring your ingredients the correct way. Did you know how you measure sugar and flour makes a big difference in how your cookies turn out? Be sure to check out my posts all about How to Measure Sugar and How to Measure Flour for lots of tips.
stacked chocolate chip cookies with pecans baked in.

FAQs

Why didn’t my cookies spread?

If you notice your cookies not spreading in the oven, don’t worry. This can happen for a few reasons, most likely because they were either too cold or your butter was a different brand than mine. If you notice this happening simply press lightly with the palm of your hand to start the flattening process and they’ll flatten to a soft rounded cookie.

Can I use walnuts or other nuts in cookies?

You can use any kind of chopped nut in this recipe.

stacked chocolate chip cookies with pecans baked in.

Chocolate Chip Pecan Cookies

4.91 from 21 votes
If you love Chocolate Chip Cookies with nuts then these are the perfect cookies for you! Chocolate Chip Pecan Cookies are soft and gooey cookies filled with pecans, but you can use walnuts or your favorite nuts! This is the best cookie recipe.
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients
 

  • 1 cup (226g) unsalted butter, melted
  • cup (133g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups (372g) all-purpose flour
  • 2 cups (340g) chocolate chips (semi-sweet or milk)
  • 1 ½ cups (180g) chopped pecans or walnuts
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Instructions

  • Note: This dough requires chilling.
  • Place melted butter in a large bowl. (You can also use a stand mixer fitted with the paddle attachment or a hand mixer.) Add granulated and brown sugars and stir until the mixture is smooth. Stir in egg and vanilla extract and stir until combined.
  • Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips and nuts.
  • Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.
  • Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
  • Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for about 9-12 minutes, rotating the pans halfway through baking, until the top is just no longer glossy.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Video

Recipe Notes

Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to about 3 cups.

Recipe Nutrition

Serving: 1cookie | Calories: 310kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 162mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

If you love Chocolate Chip Cookies with nuts then these are the perfect cookies for you! Chocolate Chip Pecan Cookies are soft and gooey cookies filled with pecans, but you can use walnuts or your favorite nuts! This is the best cookie recipe.

Favorite Cookie Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.91 from 21 votes (15 ratings without comment)

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Recipe Rating




23 Comments

  1. This recipe didnโ€™t work for us. Cookies melted down too flat and thin. And they werenโ€™t done after cooling. Putting them back in the oven in hopes I can crisp them up a bit and avoid a waste.
    The one I ate tasted good but they all came out super soft all over (canโ€™t pick them up) and letโ€™s just say they arenโ€™t pretty to look at.

    1. So if they weren’t done that means they needed longer to bake. I usually bake until they’re light golden on the edges but really you can see the difference in the tops – they will no longer be glossy/wet/raw looking in the center. If they melted down too thin, that means you didn’t chill long enough, or if you did chill as directed, chances are there was an issue with an ingredient. What kind of butter did you use? What kind of flour? Did you make any changes?

  2. I found it better to use room temp butter rather than melting it. Plus room temp butter won’t melt the chocolate chips.

  3. Iโ€™m not sure what you mean by โ€œrotating the pansโ€? (I donโ€™t have a lot of baking experience!

    1. Sometimes I flip the top and bottom pans or rotate (spin) them around during baking – ovens all cook differently and some have hot spots. Mine often bakes hotter in the back and on the lower racks, so those will be done earlier, so I switch the pans around to make the baking more even.