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Close up of cinnamon pecan chocolate chip cookies.

Cinnamon Pecan Chocolate Chip Cookies

Stephanie Rutherford
These cinnamon pecan chocolate chip cookies use roasted pecans mixed with brown butter, brown sugar, and cinnamon. The cookies are thick and chewy cookies made with brown butter and filled with cinnamon pecans and chocolate chips.
5 from 13 votes
Prep Time 20 mins
Cook Time 25 mins
Chilling Time 30 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 18 Large cookies
Calories 275 kcal



  • 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.


Flour- Make sure to spoon and level or use kitchen scale. Compacted flour can dry out the cookies.
Pull out the eggs 2 hours before baking
High altitude baking- Add an extra 2 tablespoon of flour.
Smaller cookies- Use 1 oz cookie scoop and bake for 8-11 minutes.


Calories: 275kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 12mgSodium: 197mgPotassium: 159mgFiber: 2gSugar: 26gVitamin A: 27IUVitamin C: 1mgCalcium: 31mgIron: 2mg
Keyword brown butter, chewy, chocolate chip cookies, cinnamon pecans, roasted pecans, thick cookies
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