This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.

These Pecan Chocolate Chip Cookies are packed with semisweet chocolate chips and crunchy pecans in a browned butter cookie dough. Perfectly crisp around the edges and chewy through the middle, everybody raves about every bite of these nutty, chocolate-crammed cookies. 

We are kind of obsessed with chocolate chip cookies at our house! Some of our other favorites are Easy Copycat Levain Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and these Soft & Chewy Chocolate Chip Cookies.

These Pecan Chocolate Chip Cookies are packed with semisweet chocolate chips and crunchy pecans in a browned butter cookie dough.  Perfectly crisp around the edges and chewy through the middle, everybody raves about every bite of these nutty, chocolate-crammed cookies. 

Pecan Chocolate Chip Cookies

Cookies are practically a staple food at our house. We make them, oh, at least once a week. 

Especially on Fridays when we often do "Cookie & Movie Night" with our kids. Lots of times we will invite another family over. It's one of our favorite family traditions to start the weekend off with warm cookies fresh out of the oven and a fun flick.

An image of chocolate chip cookies with pecans on a baking sheet.

Everybody has their favorite cookie, but I love a good cookie recipe with pecans as you can see from my Mexican wedding cookies and toffee pecan shortbread cookies. Heck, even the Southern pecan pralines that I recently shared are cookie-ish in a lot of ways.

When I set out to make these pecan chocolate chip cookies, I didn't want to just add pecans to my go-to chocolate chip cookie recipe and call it a day. 

Instead, I wanted a cookie recipe that would really showcase the buttery, crunchy qualities of pecans and be unique in my cookie baking repertoire. Something that would set these pecan chocolate chip cookies apart from other basic chocolate chip cookies.

Enter one of my secret weapons when it comes to adding flavor to pretty much anything:  browned butter.

It takes a few extra minutes to melt the butter in a saucepan and let it brown just a bit, then cool down so you can use it in the cookies, but it adds the most incredible, rich, toasted flavor to the cookie base that is totally worth the extra effort. 

An image of pecan chocolate chip cookies stacked on top of each other.
An image of chocolate cookies with crisp edges and soft centers, with pecan halves and chocolate chips sprinkled around.

You can speed up the cooling process by filling a large dish with ice cubes and setting the pan of browned butter on that, then stirring for 8-10 minutes until it cools down a bit rather than waiting 30 minutes for it to cool on its own in the fridge.

Also, while you're at it, you might as well just make a double batch and freeze the extra cookie dough for later. I include instructions on how to do that below. 

Click HERE to get the full recipe.

How to Make Pecan Chocolate Chip Cookies

  1. Brown the butter in a saucepan over medium-high heat by cooking and stirring for about 3 minutes until golden specks start to form. Just don't cook it too long, which not only runs the risk of burning the butter, but you might lose liquid to evaporation, which could affect how the cookies turn out. 
  2. Cool the browned butter in the fridge for 20-30 minutes. It doesn't need to be cold, but you don't want to add the super hot butter to the sugars and eggs and start the cooking process before the cookie dough is even in the oven.
  3. Beat browned butter and sugars on high speed until light.
  4. Add eggs and vanilla.  Pretty standard cookie making practice from here on out.
  5. Mix in flour, baking soda, and salt, just until everything combines.
  6. Stir in chocolate chips and chopped pecans. 
  7. Scoop out balls of dough and drop them onto baking sheets lined with parchment paper. You can call the dough into balls for perfectly round cookies every time, or just leave them craggy instead.
  8. Bake for 9-10 minutes, just until the edges are set and turning brown but the centers are still soft and slightly underbaked.
  9. Definitely eat the cookies warm with a tall glass of cold milk.  Not because these aren't good once they have cooled down - they are amazing then too - but because there is very little in life that can surpass the experience of warm pecan chocolate chip cookies with cold milk.
An image of a pecan chocolate chip cookie with a glass of milk.

Sometimes I press extra chocolate chips and pecan pieces into the tops of each cookie either before or after baking them just to make them look pretty. But it's a total vanity move and not necessary for your pecan chocolate chip cookie enjoyment. 

I just wanted to share all my secrets for making extra gorgeous cookies that people cannot resist.

An image of pecan chocolate chip cookies piled on a wire cooling rack.

Freezing cookie dough is a GREAT idea for so many reasons. The biggest problem with baking an entire batch of cookies is that I will then EAT an entire batch of cookies.

You think I exaggerate, but you would be wrong.

But lots of cookie dough freezes really well, especially cookie dough for drop cookies (think peanut butter, oatmeal, chocolate chip, etc.).

Also, if you freeze the cookie dough in individual balls, you can have warm cookies anytime you want! Which is dangerous but also awesome, right? Right.

Especially when you have visitors drop by unexpectedly, or you are asked last minute to bring a treat to an event (we've all been there, right?), or you are prepping for the holidays.

I like to freeze cookie dough by lining a baking sheet with parchment paper or a silpat mat and scooping the cookies just as if I was going to bake them right then. Except instead of sticking them in the oven, I pop them into the freezer for 1 hour until the dough is completely frozen.

An image of balls of chocolate chip cookie dough with pecans ready to be frozen then baked later.

Once the individual balls of dough are frozen, transfer them to a large freezer safe ziploc bag and freeze until you are ready to bake up some warm, gooey cookies!

It's helpful to grab a sharpie and write the date, type of cookie, and quick instructions for how to bake them right on the bag so you don't have to look them up again later. Just a temperature and time will do.

You can freeze the cookie dough for about 8 weeks.

When you are ready to bake, you don't even have to thaw the cookie dough balls if you don't want to. I mean, you could stick them in the fridge overnight and that would work just fine, but I doubt any of us plan our cookie cravings that far in advance.

Instead, when you feel in need of some cookie satisfaction, just pull out enough cookie dough balls for however many cookies you might want and place them on a parchment-lined baking sheet while you preheat the oven for 15 minutes. Then add an extra 1-2 minutes to the regular baking time and put the partially-thawed cookie dough balls straight into the oven.

Amy image of freshly baked pecan chocolate chip cookies on a baking sheet lined with parchment paper.

More Easy Cookies Recipes You'll Love

I made these Pecan Chocolate Chip Cookies for Imperial Sugar. You can get the FULL RECIPE on their site.

An image of pecan chocolate chip cookies on a baking sheet.

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Another cookie win, Amy! These look awesome. Browned butter is that secret ingredient that makes cookies SO amazing. Can't wait to try these ones!

  2. New follower here! This is an absolutely delicious recipe! I followed it to a T and it was amazing. This has been added to my forever recipes and I can't wait to try more of your recipes.

    1. Thank you for such a nice comment, Magdalene! I'm happy to have you here! Let me know if there is something you would like to see!

    1. Yes, certainly! In fact, many people prefer to refrigerate their dough at least overnight as they feel it improves and deepens the flavor.

  3. where is the recipe could not find the measured amounts for anything never mind I found the the small line that said click here for full recipe

    1. Using light brown sugar will be fine. The dark brown sugar will give it a more robust taste since the dark brown sugar has more molasses in it. The flavor will be a little different with the light brown sugar vs. dark brown sugar but you can interchange the sugars.