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Chocolate Pecan Cookies

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This Pecan Chocolate Cookies Recipe is a delightful twist on classic chocolate cookies, with a nutty crunch and rich cocoa flavor. The combination of buttery pecans and smooth chocolate makes for a delicious treat that’s perfect for any occasion. Whether you’re baking for the holidays or simply want a quick snack, these pecan cookies are sure to satisfy your sweet tooth!

Chocolate pecan cookies stacked together.

Chocolate Pecan Cookies Recipe

These pecan chocolate cookies are a delightful mix of crunchy pecans and rich chocolate cocoa powder. They’re perfect for any fall occasion, whether you’re baking for a holiday gathering or just indulging in a sweet treat.

With a soft, slightly chewy texture, and a hint of nuttiness from the pecans, these cookies are sure to become a favorite.

The balance of chocolate and pecans creates a rich depth of flavor, while the cookies themselves have a satisfying bite. Plus, they come together quickly, making them an easy go-to for any time you need a delicious homemade cookie!

A tower of pecan chocolate cookies.

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Can I use different nuts instead of pecans?

Yes! You can substitute pecans with walnuts, almonds, or even hazelnuts. Just make sure to crush them into small pieces to maintain the texture of the cookies.

How to store chocolate pecan cookies

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.

Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.

Thaw: At room temperature for 1-2 hours until soft enough to eat.

Easy chocolate cookies with whole pecan on top.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Chocolate pecan cookies stacked together on plate.

Pecan Chocolate Cookies

Samantha Pickthall
These Pecan Chocolate Cookies combine rich chocolate with crunchy pecans, creating a soft cookie with a crisp outer layer. Perfect for any fall occasion!
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 167 kcal

Ingredients
 
 

  • 1 3/4 cups (210g) all-purpose flour, scoop & leveled
  • 2 Tbsp unsweetened natural cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 113 g (1 stick / 1/2 cup) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup whole pecans, plus extra to decorate

Instructions
 

  • Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper and set it aside.
  • Crush Pecans: In a high-speed food processor or coffee grinder, crush the pecans until they turn into a crumb. Set aside to mix into the dough later.
  • Combine Dry Ingredients: In a medium-sized mixing bowl, combine the flour, cocoa powder, baking powder, and baking soda. Whisk well and set aside.
  • Mix Wet Ingredients: In a separate large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, whisk together the softened butter and sugar for 1 minute until well combined. Scrape down the sides of the bowl.
  • Add Egg and Vanilla: Add the egg and vanilla extract, and beat for 20 seconds until smooth.
  • Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat until it begins to form a soft crumbly dough, about 30 seconds. The dough will be crumbly and not a ball of dough.
  • Add Crushed Pecans & Chill Dough: Mix in the crushed pecans until evenly distributed throughout the dough, then form the mixture into a smooth compact cookie dough. Wrap the dough in cling film and refrigerate for 15 minutes to firm up.
  • Shape Cookies: Pick up 1 tablespoon (30g) of dough, roll it into a ball, and place it on the prepared tray. Gently press down into a thick disc, ensuring there is a 1-inch gap between each cookie.
  • Add Whole Pecans: Once all the cookies are formed, press a whole pecan into the middle of each cookie.
  • Bake: Bake for 10-11 minutes, or until cracks form on the top and the centers are set.
  • Cool on Tray: Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition

Calories: 167kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 79mgPotassium: 82mgFiber: 1gSugar: 10gVitamin A: 193IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg
Tried this recipe? Let us know how it was!

2 Comments

    1. Hi Kristina, thank you so much! I’m so glad you enjoyed it! These chocolate pecan cookies really does bring all those cozy fall vibes – perfect for the season. Thanks for taking the time to leave such a kind comment! Sam

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