Chocolate pear cookies are rich and chewy and filled with chocolate and fresh pears. This simple recipe is made without a mixer and there’s no need to chill the dough!
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These pear cookies have bits of chocolate and fresh pears and chocolate in every bite. This easy no chill cookie recipe is flavored with cinnamon, ginger and oranze zest.
I wanted to create a simple cookie recipe with pears for fall. Pears are often overlooked when it comes to baking. They add lots of juicy, fresh flavor.
If you love baking with pears, try my Chocolate Roasted Pear Cake! For more fall cookie recipes, you’ll love my apple cider cookie recipe and soft pumpkin cookies.
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Why This Recipe Works
- The pear and orange zest add lots of fresh, bright flavor. They’re yummy year round but I especially love them in the fall when pears are in season. For another cozy fall cookie recipe, try my maple chocolate chip cookies.
- The chewy texture will have you coming back for more!
- These fresh pear cookies are made without a mixer and there’s no chill time needed.
- Chopped chocolate tastes so good with fresh pear! For another yummy recipe with lots of chopped chocolate, try my chocolate biscoff cookies.
Ingredients
- Use melted or browned unsalted butter. Allow butter to cool slightly after melting. Brown the butter to add extra nutty flavor!
- Spices: Ground cinnamon and ground ginger add warm flavor to the cookie dough. cinnamon chocolate chip pecan cookies and Snickerdoodle cookies.
- Use light or dark brown sugar. The brown sugar adds flavor and moisture and helps make these cookies chewy just like my oatmeal tahini chocolate chip cookies! Make sure your brown sugar is fresh.
- Orange zest is optional but adds fresh flavor. I zest half of one medium naval orange. Try these date scones for another yummy treat with chocolate and orange!
- Use semi-sweet chocolate chips or a good-quality semi-sweet or dark chocolate baking bar. For a richer flavor, choose dark chocolate that’s 60–80% cacao — I often use Lindt 70%. Chop the bar into small pieces about the size of chocolate chips.
- Add 3/4 cup to 1 cup of finely diced fresh pear. I usually use 1 or 1 and a half medium pears. Anjou pears, Bartlett pears (Williams) or Bosc pears are great to bake with.
Substitutions
- Brown your butter for extra flavor. Brown butter only takes a few extra minutes. It will add a nutty taste and more depth of flavor.
- Use extra cinnamon in place of ground ginger.
- Swap in white chocolate or semi-sweet chocolate chocolate for the dark chocolate.
- I don’t recommend leaving out the egg or egg yolk. For a yummy egg-free chocolate chip cookie recipe, try my eggless cookies recipe.
How to Make Chocolate Pear Cookies
Quick Video Recap
Instructions
Step 1: (Photo 1 above) Whisk together the sugars. Add the melted butter and whisk til combined.
Step 2: (Photo 2 above) Whisk in the egg followed by the egg yolk. Add the vanilla extract and orange zest.
Step 3: (Photo 3 above) Use a spatula to stir in the dry ingredients.
Step 4: (Photo 4 above) Stir in the chocolate then gently stir in the chopped pears til just combined.
Step 5: (Photo 5 above) Scoop the dough into balls using 2 tablespoons of cookie dough. Use a 1 ounce cookie scoop to form the cookie dough.
Step 6: (Photo 6 above) Bake 2 inches apart for 13-15 minutes until edges are golden brown.
Recipe FAQs
I prefer to bake with Anjou pears. Bartlett pears (Williams) or Bosc also work.
No. Chocolate chips have added ingredients. Baking bars have more cocoa butter since they don’t have the added ingredients found in chips. Cocoa butter makes the chopped chocolate melt more easily.
Store the cooled cookies in an airtight container at room temperature for 1-2 days or for up to 4 days in the fridge. Freeze the baked cookies for up to 2 months.
Expert Tips
- Use a long sharp knife to chop the chocolate.
- Stick some extra chocolate or bits of chopped pear on top of the cookie dough balls before baking.
- Line your baking sheets with parchment paper. Parchment paper helps the cookies bake evenly and reduces spreading.
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Chocolate Pear Cookies
Ingredients
- 14 tablespoons (182 g) unsalted butter melted, cooled slightly
- 2 ⅔ cups (281.25 g) all-purpose flour
- ¾ teaspoon (1/2 teaspoon) salt
- ½ teaspoon (3/4 teaspoon) baking soda
- ½ teaspoon baking powder
- 1 1/4 teaspoons (1 1/4 teaspoons) ground cinnamon
- ½ teaspoon ground ginger optional
- 1 cup (220 g) granulated sugar
- 1/2 cup (100 g) light brown sugar packed
- ½ tablespoon (1 tablespoon) orange zest optional
- 1 teaspoon (1 1/2 teaspoons) vanilla extract
- 1 (1) large egg room temperature
- 1 (1) egg yolk
- 2½ ounces (70.87 g) dark chocolate chopped into ¼ inch pieces, or use semi-sweet bars or chocolate chips
- ¾ cup (1) chopped fresh pear peeled, cored and chopped into ¼ inch pieces, about 1 to 1 ½ pears
Instructions
- Melt the butter in a saucepan or microwave-safe bowl and set aside to cool for about 15 minutes. See the notes below if you’d like to brown the butter for extra flavor.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk to combine the flour, cinnamon, ginger, baking powder, baking soda, salt.
- Chop the chocolate into small chunks about ¼ inch. Next, peel and core the pear. Chop into ¼ inch chunks. After chopping, gently blot the pear pieces with a paper towel to remove excess moisture.
- In a large bowl, whisk to combine the granulated sugar and brown sugar. Break up any lumps of brown sugar. Add the melted butter (or brown butter) and whisk until smooth. Whisk in the egg, then the egg yolk, followed by the vanilla and optional orange zest.
- Use a spatula to stir in the dry ingredients just until combined. Stir in the chopped chocolate, then gently fold in the pears. The dough will be thick and sticky.
- Scoop the dough into 2-tablespoon balls using a 1-ounce cookie scoop and place them about 2 inches apart on a parchment-lined baking sheet. Bake 8–9 cookies per sheet for 13–15 minutes, until the edges are golden and the centers are puffy yet soft.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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Sheila
Really delicious. I didn’t have eggs, so used Greek yogurt (1/4 cup).
Flavors really come through – so good.
Natalie
Hi Sheila, Thank you so much for making these cookies and for sharing your helpful recipe notes! I’m so happy you enjoyed them! 🙂
Apryll Walker
I was curious when I saw these cookies on my instagram feed and I just had to try them out! With a few modifications for my family using gluten free flour and healthier sugars, they were a hit! Thank you for sharing 🩷
Natalie
So happy these cookies were a hit with you and your family, Apryll! Thanks so much for making them and for sharing your recipe notes. Have a great night! -Natalie
Linda B
Awesome tasting cookies! Love how well the dark chocolate goes with the pear. Will make again
Natalie
Thanks so much for making these chocolate pear cookies! Love the chocolate and pear combo too! Have a great day 🙂 -Natalie
Fifi
These cookies are insane! So so good!
Natalie
Hi Fifi! Thank you so much for making these! So happy you enjoyed them 🙂 xx Natalie