The smell of freshly baked pecan chocolate chip cookies is like no other. The toasty smell of pecans, hits just right. The melty chocolate, combine with the crunch of the pecan is the perfect combination. These cookies are not gonna last long, so you may want to make a double batch!

Stack of pecan chocolate chip cookies with a bottle of milk with a red and white straw

We are partnering with Pearson Farm, to bring you this drool worthy pecan chocolate chip cookie recipe! Not only are there chopped pecans in the cookie, but we have studded the tops of the cookie with Elliot Pecans for an added crunch and boost of delicious pecan flavor!

pecan chocolate chip cookies and milk with a straw

What you will need to make these pecan chocolate chip cookies:

Flour: The foundation of your cookies, flour provides the structure that gives these cookies their delightful chewiness.

Baking soda: This leavening agent helps your cookies rise and achieve that perfect soft texture.

Salt: Enhances the flavors and balances the sweetness of the cookies.

Butter: Softened butter adds a rich, creamy texture and flavor to your cookies.

Butter-flavored shortening: This gives a unique buttery flavor while ensuring the cookies have a soft, tender crumb.

Granulated sugar: Adds sweetness and helps with the crispness of the cookies’ edges.

Dark brown sugar: This brings a deep, caramel-like flavor and adds moisture, making the cookies extra soft and chewy.

Eggs: Bind the ingredients together, adding richness and contributing to the cookies’ structure.

Vanilla extract: Adds a wonderful depth of flavor and enhances the overall taste of the cookies.

Milk chocolate chips: These sweet, creamy chocolate chips are the star of the show, providing bursts of chocolatey goodness in every bite.

Chopped pecans: Add a delightful crunch and a nutty flavor that complements the sweetness of the chocolate and the richness of the cookie dough.

stack of pecan chocolate chip cookies with milk and a straw and red flowers

How to make these pecan chocolate chip cookies:

Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, and salt. This step ensures even distribution of the leavening agents and salt throughout the dough.
Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer to cream the butter, shortening, granulated sugar, and brown sugar until light and fluffy. This creates a smooth, cohesive mixture that will blend well with the other ingredients.
Incorporate the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for a lovely flavor boost.
Combine the Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
Add the Chocolate Chips and Pecans: Gently fold in the milk chocolate chips and chopped pecans, ensuring they are evenly distributed throughout the dough.
Chill the Dough: Let the dough cool in the refrigerator for at least 30 minutes. This step helps the flavors meld together and prevents the cookies from spreading too much during baking.
Bake the Cookies: Preheat your oven to 350°F. Using a cookie scoop, place balls of dough onto the cookie sheets, spacing them evenly. Bake for about 12 minutes, rotating the pans halfway through for even baking. Allow the cookies to cool on the cookie sheets for about 6 minutes before transferring them to a cooling rack.

Storage Tips

To keep your pecan chocolate chip cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want to enjoy them for a longer period, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. When ready to eat, simply let them thaw at room temperature or warm them in the oven for a few minutes for that fresh-baked taste.

Why You’ll Love This Recipe

These pecan chocolate chip cookies are a perfect blend of textures and flavors. The combination of buttery, soft cookie dough, sweet milk chocolate chips, and crunchy pecans creates a delightful treat that’s hard to resist. The balance of sweetness and richness, along with the satisfying crunch of the nuts, makes these cookies a favorite for any occasion. Whether you’re sharing them with friends and family or enjoying them with a cup of coffee, these cookies are sure to bring joy to your taste buds.

Can I freeze the dough?

Yes, once you scoop the cookie dough into balls and allow to set up on a cookie sheet in the fridge for at last 30 minutes. Then place them into a ziplock bag and place them in the freezer. Be sure to label them with the temperature and time to bake them at, along with the date. They will keep up to 1 month in the freezer. When you want a fresh batch of cookies, remove from bag and let sit at room temperature for 30 minutes before baking. Also, you may need to add 1 to 2 minutes onto your baking time.

What kind of pecans should I use?

Fresh Pearson Farm Georgia Pecans are what we use in our cookies. We sometimes use the pecan pieces that are already chopped. Other times we use the mammoth pecans and chop them ourselves. But for sure we use the Elliot Pecans, which are slightly smaller for the tops of these pecan chocolate chip cookies.

Do these cookies ship well?

These cookies are perfect to make and ship to a loved one. The key is to plan on baking them the day of or the day before you want to ship them out. Then be sure to use parchment or waxed paper between the layers of cookies. Putting them in a container with hard sides, vs a bag is the way to go. This will protect them from getting broken.