Butter Pecan Chocolate Chip Cookies

These Butter Pecan Chocolate Chip Cookies are the perfect go-to cookies to make for all of your cookie exchanges and parties for the holidays!  It's hard to resist these delicious, buttery pecan cookies, generously loaded with crunchy pecans and chocolate chips, with their crisp edges and soft and chewy centers. 

Like these Best-Ever White Chocolate Cranberry Cookies and these Soft Batch Chocolate Chip Cookies!  All delectable!

I know, we're a little ahead of schedule, (I can't help myself!) but I love cookies and I love the holidays because it's baking time folks!  

So, let me introduce you to these amazing Butter Pecan Chocolate Chip Cookies!  These awesome, golden buttery pecan cookies have lots of chopped pecan bits and chocolate chips in every bite.  For an extra special touch, we even drizzled melted Ghirardelli milk chocolate drizzles on top. 

Feel free to add some sprinkles or a a little sea salt for some extra fun! 

AND....to give it some extra, rich enhanced coffee flavor, I even added in some Nielsen Massey Coffee Extract!  I received a super awesome gift pack from Nielsen Massey sent me that I loved and I know you would love it too and it would be a perfect gift for anyone you know that bakes!

About Nielsen-Massey's Coffee Extract

If you love the flavor of coffee, you will love using Nielsen-Massey's Pure Coffee Extract in place of vanilla some of the time when you're baking.

The rich, freshly brewed flavor of this coffee extract is achieved through their careful distillation of premium coffee beans and enhances frozen desserts, baked goods and cocoa as well as savory dishes, like soups, gravies, tomato sauces and salsas.

Plus, this concentrated extract is easier for home cooks to keep on hand, unlike ground coffee or beans, which rapidly lose their flavor.  

This product is Kosher and Gluten-Free Certified as well as All-Natural, Allergen-Free and GMO-Free.  It's just fun to change things up from vanilla extract sometime, ya know?  

Ingredients You Need

Butter Pecan Chocolate Chip Cookies

• unsalted butter, cold from fridge or room temperature, do not use softened butter
• dark or light brown sugar, packed
• granulated sugar
• eggs
• coffee extract or vanilla extract
• all-purpose flour, measured correctly
• baking soda
•  teaspoon salt
• pecans chopped fine
• optional: caramel chips or salted caramel chips if you like the pecan, caramel and chocolate 'turtles' vibe
• semi-sweet chocolate chips I use Ghirardelli mini

Chocolate Drizzle

• milk chocolate chips, I use Ghirardelli or semi-sweet can be used
• optional: sea salt, sprinkles

How to Make Butter Pecan Cookies

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
2. Using mixer, cream sugars and butter together until mixed well. 
3. Add extract and eggs and mix well.
4. Add in baking soda and salt and mix together.  Then add in the flour and mix until just incorporated.
5. Mix in the chocolate chips and chopped pecan together. (dough will be stiff).
6. Using tablespoon,  medium or large cookie scoop, drop dough about 2 inches apart onto cookie sheet lined with parchment paper. Bake 10-12 minutes or until golden light brown for 1 tablespoon cookies, 13-15 for (2 tablespoon, medium cookies, 16-18 minutes for ¼ cup large cookies.
7. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.

Chocolate Drizzle: If you want some chocolate drizzle on tops of cookies, just melt chocolate chips in the microwave in 30 second increments, stirring in between until melted. Place melted chocolate in a ziplock or pastry bag and snip small corner in the end of the bag and drizzle chocolate on tops of cookies.

Baking Tips

• Butter Tips: To avoid flat cookies: Be sure your butter is not melted or even softened
• Flour Tips: Measure flour correctly and don't over-mix cookie batter especially after the flour is added and add it gradually when you're adding it.
• Make sure your baking soda is not expired.

Storing & Freezing Pecan Chocolate Chip Cookies

• Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

These chocolate chip butter pecan cookies are the fo-shizzle!  These are the true definition of rich, decadent cookies that everyone will love for the holidays for sure.

More Dessert Love!

• Turtle Caramel Truffle Brownies
• Pecan Pie M&M Blondies
• Home-made Chocolate Chip Pudding Cookies
• Caramel Pecan Chocolate Oat Bars
• Salted Caramel Pretzel & Peanut Dark Chocolate Brownies
• Ultimate Gooey Brownies
• Salted Chocolate & Caramel Pecan Turtle Fudge
• Pumpkin Butter Pecan Poke Cake
• Ultimate Strawberry Cheesecake Pudding Filled Cupcakes

Perfect Butter Pecan Chocolate Chip Cookies

KIm Lange

These mouth-watering cookies are buttery, chewy, thick and have lots of chocolate chips and chopped pecans! Perfect for the holidays!

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Print Recipe Pin Recipe

Prep Time 15 mins

Course Dessert

Servings 36 Small Cookies

Calories

Ingredients

  

1x2x3x

• 1 cup unsalted butter room temperature or cold from fridge
• 1 cup firmly packed light brown sugar
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 2 teaspoons coffee extract or vanilla extract
• 3 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups pecans chopped & whole, reserve some for tops of cookies
• 2 cups semi-sweet chocolate chips plus more for tops if desired
• Optional: 1 cup caramel chips or salted caramel chips

Chocolate Drizzle

• ½ cup milk chocolate chips or semi sweet chocolate chips I use Ghirardelli
• Optional: Sprinkle of Sea Salt or Sprinkles

Instructions

 

• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
• Using mixer, cream sugars and butter together until mixed well. 
• Add extract and eggs and mix well.
• Add in baking soda and salt and mix together.  Then add in the flour and mix until incorporated well without overmixing.
• Mix in the chocolate chips and chopped pecan together. (dough will be stiff).
• Using tablespoon,  medium or large cookie scoop, drop dough about 2 inches apart onto cookie sheet lined with parchment paper. Bake 10-12 minutes or until golden light brown for 1 tablespoon cookies, 13-15 for (2 tablespoon, medium cookies, 16-18 minutes for ¼ cup large cookies.
• Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.

Notes

Chocolate Drizzle: If you want some chocolate drizzle on tops of cookies, just melt chocolate chips in the microwave in 30 second increments, stirring in between until melted. Place melted chocolate in a ziplock or pastry bag and snip small corner in the end of the bag and drizzle chocolate on tops of cookies.

Keyword butter pecan, caramel, cookies, milk chocolate, pecan, sea salt, turtle desserts

Tried This Recipe?Let us know how it was by commenting below!

For more cookie ideas, check out 50 Favorite Christmas Cookie Recipes over at RecipeLion!  It's a free eCookbook full of easy cookie recipes and has everything from chocolate Christmas cookies and nutty Christmas cookies to traditional cookie recipes and fruit-filled cookie recipes.  YUM!  And of course there are like a bajillion here on the blog here.