These cinnamon chocolate chip pecan cookies are made with brown butter, brown sugar, toasted pecans and cinnamon. They are super easy to make with no mixer needed!
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These chocolate chip and pecan cookies are packed with chocolate chips and toasted pecans. They are mixed together by hand and are super easy to make!
Pecan chocolate chip cookies are classic chocolate chip cookies full of warm fall flavor. This recipe was adapted from and inspired by my delicious chocolate chip maple syrup cookies.
For more fall cookie recipes, try my pumpkin peanut butter cookies, molasses crinkle cookies, and chocolate chip snickerdoodles!
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Why You’ll Love This Recipe
- Since we are melting the butter, you won’t need a mixer to make these cookies. They can be stirred by hand!
- The melty chocolate chips and delicious pecans will have you coming back for more just like my cranberry walnut oatmeal cookies recipe!
- These cookies have slightly crispy edges, but are chewy inside.
- Cinnamon and brown sugar add warm flavor to these cookies. I can’t talk about cinnamon cookies without mentioning my recipe for snickerdoodle cookies!
- These chocolate chip pecan cookies only need to chill for 30 minutes. You can clean up and preheat the oven while the dough chills!
Ingredients
Here are some useful notes on some of the ingredients needed to make chocolate chip with pecan cookies.
- Chocolate chips: I use regular semisweet chocolate chips. Check out my chocolate blossom cookies if you love extra chocolatey cookies!
- Brown butter: Brown butter only takes a few minutes. It adds a rich, nutty flavor to these cookies. Using brown butter or melted butter in general makes it possible for us to mix these cookies by hand without a mixer.
- Brown sugar: Use light or dark brown sugar. Make sure your brown sugar is fresh and free of lumps.
- Cinnamon: I love cinnamon in chocolate chip cookies. It adds a warm flavor. It tastes so good with chocolate! For a cinnamon flavored cookie dough, try my Lotus Biscoff Cookie Dough.
- Pecans: Pecans add flavor and extra crunch. I recommend toasting your nuts. Toasting the pecans first is optional, but it will give the cookies more flavor. Toast nuts first then chop them. This will help the nuts toast evenly. Pecans can be toasted on the stovetop or in the oven. If you love pecans, you’ll love my pecan cheesecake!
- One egg + one egg yolk: Use one large room temperature egg and one egg yolk. The extra egg yolk adds richness and makes these cookies chewy. Take the eggs out of the refrigerator a half hour before using.
See recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- Instead of regular sized chocolate chips, you can use mini chocolate chips, chocolate chunks or chopped chocolate. For another incrdible chocolate chip cookie recipe, be sure to try my chocolate chip tahini cookies!
- Use dark chocolate, milk chocolate, semisweet or a combination of them.
- Swap in walnuts or almonds in place of pecans.
- If you prefer to make these cookies nut-free, just leave the pecans out. You can either omit them or add more chocolate chips in their place.
- Melted butter can be used in place of brown butter.
Instructions
Here are the directions on how to make and bake these pecans chocolate chip cookies. Please see recipe card for full list of ingredients.
Step 1: (See photo 1 above). Brown or melt the butter. To brown the butter, add butter to a saucepan over medium heat. Once the butter starts to bubble, whisk constantly for 4-5 minutes. It will start to foam and you’ll notice little bits form. When the butter begins changing color, remove from heat. Pour the butter into a heat safe bowl to cool.
Step 2: (See photo 2 above). Toast the pecans in a single layer in a dry skillet over medium heat. When you can smell the pecans toasting, toss them by shaking the skillet. Toss and shake a few times to be sure they toast evenly. Transfer them to a plate or paper towel to cool. It should only take about 5 minutes to toast them.
Step 3: (See photo 3 above). In a large bowl, stir to combine the brown butter and sugars.
Step 4: (See photo 4 above). Next, add the vanilla extract, egg, and egg yolk. Then add the dry ingredients and stir until well combined.
Step 5: (See photo 5 above). Next, add the chocolate chips and chopped nuts. Then, stir until just combined. Cover the dough with plastic wrap. Chill for 30 minutes.
Step 6: (See photo 6 above). Use a Place the dough on baking sheets lined with parchment paper. Bake at 350 F for 9-11 minutes.
Expert Tips
Tip #1: Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to dry cookies.
Tip # 2: Let the brown butter cool to the touch (but don’t let it re-solidify) before adding the sugars. If the butter is hot, it will melt and will ruin the cookie dough.
Tip #3: Add a few extra chocolate chips to the tops of your cookie dough balls. You can also add some right when the cookies come out of the oven.
Tip #4: Add a pinch of flaky sea salt to the freshly baked cookies. A sprinkle of sea salt brings out the chocolatey flavor of these chocolate chip cinnamon cookies.
Recipe FAQs
No. You don’t have to toast the pecans, but I recommend it. Toasting nuts enhances the nutty flavor and gives them a crisper texture. You can definitely taste the difference.
You can toast nuts on the stovetop or in the oven. This recipe doesn’t call for a large amount of nuts, so you can easily toast them on the stovetop.
Store these chocolate chip pecan cookies in an airtight container at room temperature for up to 5 days. Freeze the baked cookies in an airtight for up to 30 days. Thaw in the refrigerator or at room temperature for a few hours before eating.
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Cinnamon Chocolate Chip Pecan Cookies
Ingredients
- 1¾ cups all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1¼ teaspoons cinnamon
- 1 cup brown sugar light or dark, packed
- ¼ cup granulated sugar
- 13 tablespoons unsalted butter
- 1 large egg room temperature
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 1 cup chocolate chips semisweet or dark, plus a little more for decorating, optional
- ⅔ cup pecans toasted (optional) then chopped, plus more for decorating, optional
- flaky sea salt for topping, optional
Instructions
- Start by melteing or browning the butter. To brown the butter, first melt the butter in a skillet over medium heat. Stir occasionally at first. Once begins to bubble, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Set the butter aside and use when cool to the touch.
- Toast the pecans in a single layer in a dry skillet over medium heat. When you can smell the pecans toasting, toss them by shaking the skillet. Toss and shake a few times to be sure they toast evenly. It should only take about 5 minutes to toast them. Nuts can burn easily, so make sure not to leave the nuts on the stove. Transfer them to a plate or paper towel to cool. Once cooled, roughly chop the pecans.
- In a medium sized bowl, whisk to combine the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, stir to combine the room temperature brown butter and sugars.
- Add the egg followed by the egg yolk and the vanilla.
- Stir in the dry ingredients in two additions. Stir until just combined.
- Stir in the chocolate chips and chopped nuts. Do not overmix.
- Cover the bowl with plastic wrap. Chill 30 minutes.
- When ready to bake, preheat oven to 350 F. Line baking sheets with parchment paper. Use a medium cookie scoop (or form cookies using about 2 tablespoons of cookie dough) to drop cookies on baking sheet. Place them 2 inches apart. Stick a couple of extra chocolate chips or toasted pecans on top of the cookie, if desired.
- Bake 9-11 minutes until edges are lightly golden. Remove from oven. Cool for 5 minutes on the baking sheet. Transfer to a cooling rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Stephanie
Love these recipe! Cookies came out perfect and delicious
Natalie
Love to hear that Stephanie! Thanks so much for letting me know you enjoyed them 🙂 Have a great day!
Martin Proulx
Fantastic cookies and easy to make. Great balance between brown sugar, vanilla and cinnamon. Delicious soft buttery goodness. Will make again very soon. Our kids loved them!
Natalie
Thanks so much for your kind words and great feedback Martin! So happy they were a hit with you and your family!!
Josee
I thought I would be fine with just one of these. Three cookies later.
Natalie
Hahaha happy you enjoyed these cookies Josee!