Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (2024)

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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.

Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (2)

Table of Contents

  • Pecans IN Chocolate Chip Cookies
  • Ingredients Needed
  • How to Make Chocolate Chip Cookies with Nuts
  • Tip Title
  • Chocolate Chip Pecan Cookies Recipe

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.

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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!

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

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Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (5)
Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (6)
Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (7)

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.
Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (8)

Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (9)

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 aboutHow to Measure SugarandHow to Measure Flourfor lots of tips.
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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.

Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (11)

Chocolate Chip Pecan Cookies

5 from 17 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 minutes

Cook Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Yield 24 cookies

Serving Size 1 cookie

Save RecipeRate RecipePrint Recipe


  • 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


  • 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

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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.

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Last Updated on October 20, 2023

Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (16)

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.

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

  2. Love these cookies 👍👍

  3. Delicious 😋

  4. I’m not sure what you mean by “rotating the pans”? (I don’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.


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Chocolate Chip Pecan Cookies Recipe - Crazy for Crust (2024)


What is the secret to making cookies soft and chewy? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

How to make cookies more crunchy? ›

If you're a fan of crispy cookies, let the cookies bake a little longer and at a lower temperature. There are other considerations here as well. Using low-moisture ingredients such as granulated sugar and vegetable shortening will get you to the level of light and crispy you want.

What factors which allows cookies to be crispy soft and chewy? ›

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

How to make chewy vs crunchy cookies? ›

Cookie chemistry: We're taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that's soft and chewy all the way through.

What are three factors that contribute to a chewy cookie? ›

Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. Brown sugar – Just brown sugar because we will get the 'granulated sugar' flavor from the corn syrup. Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the secret ingredient to keep cookies soft? ›

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Why are my cookies soft instead of crunchy? ›

To keep cookies from spreading as much, resulting in a thicker, chewier cookie, chill the dough before baking. This is a good technique to use on butter cookie dough recipes when you're looking for a thicker, gooier, but not necessarily cakey cookie. Baking a cookie for longer will also result in a crispier cookie.

What ingredient contributes most to a crisp cookie? ›

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

Is the most likely ingredient to provides a chewy texture to a cookie? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

What does brown sugar do in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

What makes chocolate chip cookies crispy vs chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why aren t my chocolate chip cookies chewy? ›

Use Dark Brown Sugar and More of It

Many classic chocolate chip cookies use equal parts white sugar to brown sugar. And while our recipe still uses both types of sugar, we opted to increase the brown sugar and decrease the white sugar. This simple change increased the chewiness of the cookie and added depth of flavor.

Why are my chocolate chip cookies not chewy? ›

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly.

What determines the moistness of a cookie? ›

Water in the butter will aid in leavening the cookie during baking and any remaining water after baking will contribute to moistness in the cookie's texture. The higher butter cookie has slightly more spread than the low butter and control. The biggest difference is in the flavor and mouthfeel of the cookie.

How to make cookie dough more moist? ›

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

Does melting butter make cookies chewy? ›

For chewier cookies and bars, we melt our butter instead of following the usual procedure of creaming softened butter with sugar. This simple switch frees up the water content of the butter so that it can freely interact with the flour in the dough or batter.

What is the secret to making good cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  1. Always use butter.
  2. Choose the right sugar.
  3. Choose the right flour.
  4. Check your flour is in date.
  5. Choose the right kind of chocolate.
  6. Cream the butter and sugar.
  7. Beat in the eggs.
  8. Fold in the flour.

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