BUTTER PECAN CHOCOLATE CHIP COOKIES

Butter Pecan Chocolate Chip Cookies are all the goodness of a traditional chocolate chip cookie recipe with the indulgent addition of toasted brown sugar butter pecans!

If you like butter pecan ice cream you’ve GOT to try these Butter Pecan Chocolate Chip Cookies! I am not usually a cookie dough person, but as I was making these, they smelled so amazing I couldn’t help but snatching a few bites of the dough. The scent of the cookies baking is heavenly too- my family was going crazy waiting for them to be cooled off enough to eat!

Tips to get the PERFECT Butter Pecan Chocolate Chip Cookies:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Chocolate Chip Cookie recipe, I used the middle scoop.

Butter Pecan Chocolate Chip Cookies

• 1 cup butter, softened & divided
• 1 cup chopped pecans
• 1/4 cup + 2/3 cup brown sugar (used at different places in the recipe)
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup semi-sweet chocolate chips

1. Add 1/2 cup (1 cube) of butter to a frying pan on medium heat. Let cook until butter is sizzling, about 5 minutes. Add chopped pecans and 1/4 cup brown sugar. Decrease heat to medium-low and let cook (stirring occasionally) while you assemble the rest of the cookie dough.
2. In a mixing bowl combine the remaining 1/2 cup of softened butter and the granulated sugar and remaining 2/3 cup brown sugar until creamy. Add in eggs and vanilla. In a separate bowl combine all of the dry ingredients except the chocolate chips. Add dry ingredients to mixing bowl in 3 parts, mixing as you go until it’s all added.
3. Take the buttery-pecan mixture in the frying pan and pour it into the mixing bowl. Mix to combine. Dough will be very soft and more the consistency of muffin batter, rather than cookie dough. Put the entire mixing bowl in the freezer for 15 minutes to firm it back up.
4. Preheat oven to 350 degrees F.
5. After dough has chilled, attach bowl back to the mixer and add in chocolate chips. Scoop dough out in 1.5 TBSP portions onto a cookie sheet lined in parchment paper.
6. Bake cookies for 10 minutes, allowing them to sit an extra 2-3 minutes on the tray once they come out of the oven. Transfer to a cooling rack.

5 from 2 votes

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Butter Pecan Chocolate Chip Cookies

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Butter Pecan Chocolate Chip Cookies are all the goodness of a traditional chocolate chip cookie recipe with the indulgent addition of toasted brown sugar butter pecans!

Cookie Type: Cookies

: American

Yields How Many Dozen Cookies: 3

Instructions

1. Add 1/2 cup (1 cube) of butter to a frying pan on medium heat. Let cook until butter is sizzling, about 5 minutes. Add chopped pecans and 1/4 cup brown sugar. Decrease heat to medium-low and let cook (stirring occasionally) while you assemble the rest of the cookie dough.
2. In a mixing bowl combine the remaining 1/2 cup of softened butter and the granulated sugar and remaining 2/3 cup brown sugar until creamy. Add in eggs and vanilla. In a separate bowl combine all of the dry ingredients except the chocolate chips. Add dry ingredients to mixing bowl in 3 parts, mixing as you go until it's all added.
3. Take the buttery-pecan mixture in the frying pan and pour it into the mixing bowl. Mix to combine. Dough will be very soft and more the consistency of muffin batter, rather than cookie dough. Put the entire mixing bowl in the freezer for 15 minutes to firm it back up.
4. Preheat oven to 350 degrees F.
5. After dough has chilled, attach bowl back to the mixer and add in chocolate chips. Scoop dough out in 1.5 TBSP portions onto a cookie sheet lined in parchment paper.
6. Bake cookies for 10 minutes, allowing them to sit an extra 2-3 minutes on the tray once they come out of the oven. Transfer to a cooling rack.

Living in a land-locked state, my family doesn’t get to see the ocean very often. This summer we took a trip down to Southern California and we had an incredible time! Here’s a shot of all 5 of my kids playing in the waves. I’d love to be able to say it was relaxing but let’s be honest, taking 5 kids anywhere isn’t relaxing! My youngest soon learned just how powerful waves were and after a couple hours, all of us were done with being covered in sand. Ha! Maybe when they’re older they’ll appreciate it more.