These cinnamon pecan chocolate chip cookies combine roasted pecans with brown butter chocolate chip cookies. The cookies are super chewy cookies filled with brown butter and chocolate chips. They are made with roasted pecans mixed with brown butter, brown sugar, and cinnamon.
These chocolate chip pecan cookies are a must bake. The best part is actually the pecans. I am not a huge nut fan, but I love these!
What makes these so good, is they get chopped small. Then, they are mixed with brown sugar, cinnamon, and brown butter. It gives the cookies a very warm flavor. They taste like Christmas.
If you are looking for more nut recipes, try walnut cinnamon rolls, walnut banana bread, and cinnamon pecan pie cheesecake.
Why You Will Love This
- Brown butter- Making cookies with brown butter gives them a strong gourmet flavor. You have to try it!
- Chewy cookies- These chocolate chips cookies are very chewy with crisp edges.
- Roasted cinnamon pecans- The pecans are roasted with brown butter, brown sugar, and cinnamon.
- Easy to make- These cookies are very easy to make. They do require chill time.
Ingredient Notes
- Butter- ½ cup plus 3 tablespoon of butter gets browned. The other ½ cup is room temperature and gets creamed with the sugars.
- Pecans- I buy pecans at Costco because they are a lot cheaper! You can use whole and chop them yourself.
- Brown sugar- Use dark brown sugar because we need the extra molasses in this recipe. You can use light brown sugar if that is all you have.
- Eggs- Pull these out 2 hours before baking.
- Chocolate chips- For the best results, use a high quality chocolate chip brand. Use semisweet chocolate chips or dark chocolate chips. Using milk chocolate chips will make these cookies too sweet.
Step By Step Instructions
Here is how to make and bake these cookies.
STEP 1: Brown the butter. Use a frying pan to brown the butter on medium heat until the milk deposits separate and the butter turns amber. Separate 2 tablespoon of brown butter for the pecans.
STEP 2: Roast the pecans. Mix pecans, brown butter, brown sugar, and cinnamon. Bake on a cookie sheet for 8 minutes. Spread the buttered pecans out on the pan.
STEP 3: Beat butter and sugars. Next, beat the softened butter, browned butter, brown sugar, and white sugar in a large bowl on high speed. Beat on high for 1 minute. You can use the bowl of a stand mixer or an electric mixer (hand mixer).
STEP 4: Add in vanilla and eggs. Then, add in vanilla extract, eggs, and egg yolk. Beat on high for 1 minute. It is should be fluffy. Make sure to scrape the bowl with a rubber spatula.
STEP 5: Mix in the flour mixture. Mix the flour, baking soda, salt, crunchy pecans, and chocolate chips. It will be a wet dough.
STEP 6: Chill for 30 minutes. Chill the dough, then use a 3 oz cookie scoop to scoop the dough.
Bake 6 large cookie dough balls per cookie sheet.
STEP 7: Bake for 13-15 minutes. Take the extra few minutes to add extra pecans and a little bit of extra chocolate chips to the top of the cookies.
Then, cool the butter pecan cookies on a wire rack or cooling rack.
Expert Tips
When you make the brown butter, use a large frying pan so there is more surface area. This will help brown the butter evenly and faster.
Before you beat the butters and sugar, the brown butter needs to be slightly cooled. Wait to do this until the pecans are completely cooled.
To prevent spreading:
- Use parchment paper on a cookie sheet. Don't bake the cookies right on the cookie sheet or on a silicone mat.
- Before the 1st batch of cookies go into the oven, place them in the freezer. The rest of the cookie dough balls can remain in the fridge. The goal is to get them very cold before baking.
FAQ
If you use a large biscuit cutter, and scoot the cookies into a circle while they are very warm. I use this for every cookie recipe.
Yes you can. Bake for 8-11 minutes. However, baking a large cookie will get a more chewier cookie. I strongly recommend baking them big!
Yes you can!
Storing and Freezing
Store these cinnamon pecan chocolate chip cookies in an airtight container and store up to 5 days.
Freezing
The cookie dough balls can be frozen to be baked later. Bake for an additional 1-3 minutes.
The baked cookies can also be frozen. Wrap in plastic wrap and freeze in an airtight container up to 30 days. Thaw for 1 hour before eating.
Other Cookie Recipes To Try
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Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.
📖 Recipe
Cinnamon Pecan Chocolate Chip Cookies
Ingredients
Pecans
- 1 ½ cups Chopped pecans
- 2 ½ tablespoon Dark brown sugar
- 1 teaspoon Ground cinnamon
Cookies
- 1 cup Plus 3 tablespoon Unsalted butter brown ½ cup plus 3 tablespoon room temperature
- 1 cup Dark brown sugar
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 Egg yolk room temperature
- 2 ¼ cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 ¾ cup Semi-sweet chocolate chips
- 1 cup Pecans the rest are to top the cookies.
Instructions
Pecans
- In a large frying pan over medium heat, melt ½ cup plus 3 tablespoon of butter. Heat until the milk deposits separate and the butter turns amber. Pour into a glass container. Place in the fridge to cool.1 cup Plus 3 tablespoon Unsalted butter
- Chop 1 ½ cups of pecans. Mix pecans, 2 tablespoon of brown butter, 2 ½ tablespoon brown sugar, and cinnamon.1 ½ cups Chopped pecans, 2 ½ tablespoon Dark brown sugar, 1 teaspoon Ground cinnamon
- Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. Pour pecans on top of the cookie sheet and spread out. Bake for 8 minutes. Cool completely before using.
Cookies
- Using a mixer, beat ½ cup butter and the slightly cooled brown butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in vanilla, eggs, and egg yolk. Beat on high for 1 minute. The batter will be light and fluffy.1 cup Plus 3 tablespoon Unsalted butter, 1 cup Dark brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs, 1 Egg yolk
- Add in sifted flour, baking soda, and salt. Mix on low until just combined. Add in 1 cup of pecans and chocolate chips. TIP: Pull out the best looking pecans to top the cookies with. Cool in the fridge for 30 minutes.2 ¼ cup All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 ¾ cup Semi-sweet chocolate chips, 1 cup Pecans
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Use 3 oz cookie scoop. Scoop a heaping amount of cookie dough. It will equal to 3 ½ - 4 tablespoon of cookie dough per cookie. See notes for smaller cookies. Place 6 cookies per cookie sheet.
- Place the first 6 to go in the oven, in the freezer. Put the rest of the cookie dough balls in the fridge to chill. Freeze the 1st batch just until cold and firm. This reduces spread.
- Bake for 13-15 minutes until the edges are lightly golden brown. Top with extra pecans and chocolate chip cookies. Let sit for 5 minutes before transferring to a cooling rack. Bake the rest of the cookies 1 tray at a time.
Alexa says
BEST COOKIES EVER HOLY COW! The roasted pecans are IT!
Michelle says
They're the best cookies I've ever made - i love the touch of cinnamon! It brings out the chocolate flavor so well!
I really enjoy, that you can switch to metric as well - it makes it so much easier for me as a Dane to make these recipes.
Definitely not my last try with your recipes
Victoria says
Can I just tell ya'll these are so freaking good. I stumbled upon her IG and saw these and needed a cookie recipe cause my mom is holding out on hers lol. I made these last year over in November before Thanksgiving for a church function and have been making them every weekend since. Everyone requests these cookies, its to the point where I am tired and ready to give the people the recipe for themselves lol. MAKE THESE AT YOUR OWN RISK, they WILL be a hit and people wont leave you alone about it.
Olivia says
Made these cookies yesterday during a snow day at home - they are so, so delicious. I almost ate all of the batter before actually putting them in the oven 😀 The texture is wonderful, and they're so chewy. There are a good amount of steps to this recipe, but they aren't difficult. I made the smaller size since I only have a 1 oz scoop, but they turned out just fine! Next time I'll experiment with the larger size. Can't wait to bake more of your recipes, Stephanie!
Maryssa says
Oh my!!!!! Slap my momma and call me Betty these cookies are amazing. To quote my husband exactly “ these are the best cookies you have made”. Honestly the roasted pecans alone I came eat by the handful but if you follow the recipe exactly they are absolutely amazing in the cookies. This is a MUST TRY. Do u want to impress your stubborn mother-in-law… make these cookies. Want your kids to stop screaming…make these cookies! Or just want to be an all star at the bake sale make these cookies. Thank Stephanie later!!!
Monica says
Super delicious!! I just would've used less chocolate out of personal preference but my friends loved them!!!!
Maria says
They are the best cookies. The family loved them so much! Delicious 🤤
Nell says
I made this for friends and we all loved it! The only thing I would change is I would candy the pecans on the stove into a brittle 🙂
Megan says
These cookies were delicious! Making them was so much fun and they lived up to everything I thought they were going to be. 100% recommend trying this recipe!
Sara says
I’d really love to make this but I only have a scale, please could you put the measurements in grams? (Especially the pecans, chocolate chips and flour)
Stephanie Rutherford says
I have metric available! Up where it says ingredients it says US and then metric. Click metric!
Rick says
These cookies are amazing. They are so so good.
Julia says
So delicious!! The dash of cinnamon makes these the perfect cookie for a cozy fall day in. These were even approved by those who aren't crazy about nuts in their cookies.