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.
- 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.
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.
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.
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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Cinnamon Pecan Chocolate Chip Cookies
- 1 ½ cups Chopped pecans
- 2 ½ tablespoon Dark brown sugar
- 1 teaspoon Ground cinnamon
- 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.
- 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.
- 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.