There’s something a little magical about cookies that don’t make you wait. No chilling. No babysitting. Just mix, scoop, and bake. These chewy chocolate chip pecan cookies? They’re everything I want in a cookie—crispy edges, soft centers, and a warm, nutty hug from the pecans. We all have our go-to treats. Mine just happens to involve butter, brown sugar, and an oven that smells like pure joy. Whether I’m baking for a neighbor or just because Tuesday needs a lift, these cookies hit every note. And yes, I use real butter. Always. If you’ve got twenty minutes, a mixing bowl, and a craving that won’t quit, you’ve got all the ingredients for cookie greatness. They’re part of my collection of quick and easy recipes, and one of the sweet easy recipes I reach for when life needs a little delicious distraction.

1) Key Takeaways
2) Easy Chewy Chocolate Chip Pecan Cookies Recipe
3) Ingredients for Chewy Chocolate Chip Pecan Cookies
4) How to Make Chewy Chocolate Chip Pecan Cookies
5) Tips for Making Chewy Chocolate Chip Pecan Cookies
6) Making Chewy Chocolate Chip Pecan Cookies Ahead of Time
7) Storing Leftover Chewy Chocolate Chip Pecan Cookies
8) Try these Cookies next!
9) Chewy Chocolate Chip Pecan Cookies
10) Nutrition

1) Key Takeaways

No chill dough means fast, no-fuss baking
Buttery base and brown sugar keep the cookies chewy
Pecans add crunch and richness without overpowering the chocolate
Perfect for gifting or eating warm with coffee or milk

2) Easy Chewy Chocolate Chip Pecan Cookies Recipe

When the craving hits, you don’t want to wait. That’s exactly why this sweet easy recipes staple is always on my list. No chilling. No extra dishes. Just mix, scoop, bake. We’re talking real butter, soft centers, golden edges, and generous handfuls of chocolate chips and pecans. You know the type of cookie that makes you pause and say, “Yep, this is what I needed.”

I’ve made dozens of versions over the years, but this recipe never fails. It’s one of those quick and easy recipes that keeps your kitchen smelling like a bakery and your family wandering in to ask what smells so good. The kind of cookie that feels like a warm blanket on a rough day.

Every bite brings the sweet hit of melty chocolate and the slightly smoky crunch of toasted pecans. It’s a little comfort, a little celebration, and 100 percent delicious. Sweet easy recipes like this are why I keep my pantry stocked with chocolate chips and butter at all times.

3) Ingredients for Chewy Chocolate Chip Pecan Cookies

Unsalted Butter: Use two sticks, softened. Soft butter mixes better and gives the cookies their soft, chewy heart with crispy edges.

Light Brown Sugar: This gives you that deep, caramel flavor that just hugs the chocolate and pecans. It also helps the cookies stay moist for days.

Granulated Sugar: The touch of white sugar balances out the brown, keeping the cookie from becoming too rich or too soft.

Eggs: Two large eggs help bind everything and add richness. They make sure each cookie bakes up golden and sturdy enough to hold the good stuff.

Vanilla Extract: A full two teaspoons give these cookies a warm, round flavor. Don’t skimp here. The vanilla really ties everything together.

All-Purpose Flour: This recipe calls for just under three cups. Enough to hold the mix-ins without making the cookies dense.

Baking Soda: One teaspoon gives the cookies their lift and helps with that signature chewy middle.

Salt: Just a pinch—or half a teaspoon—balances the sweetness and keeps the flavors sharp.

Semi-Sweet Chocolate Chips: One and a half cups bring melty chocolate in every bite. You could use chunks if that’s your vibe.

Chopped Pecans: Toasted or raw, they add buttery crunch that plays off the chocolate so well.

4) How to Make Chewy Chocolate Chip Pecan Cookies

Step 1. Preheat your oven to 375°F and line your baking sheets with parchment. Don’t skip this. It keeps the bottoms golden without sticking.

Step 2. Cream the butter with both sugars in a big bowl. Beat until fluffy. You want the mix light but not whipped like frosting.

Step 3. Crack in the eggs and pour in the vanilla. Blend until smooth and creamy. It should look silky but thick enough to hold shape.

Step 4. In a second bowl, whisk flour, baking soda, and salt. Stir this gently into the wet mix. It’ll be stiff—don’t worry, that’s good.

Step 5. Fold in chocolate chips and pecans. This is where it starts to look like cookie dough you’ll want to eat with a spoon.

Step 6. Scoop heaping tablespoons onto the sheets. Give them room to spread—two inches should do it.

Step 7. Bake for 9 to 11 minutes. You want golden edges and soft centers. Pull them early if you like chewy centers or let them go a minute longer for crunch.

Step 8. Let them rest five minutes on the pan before moving to a rack. That’s when they finish setting up. Eat warm, or don’t wait at all.

5) Tips for Making Chewy Chocolate Chip Pecan Cookies

Room-temp butter blends smoothly and bakes evenly. Straight-from-the-fridge butter won’t mix right and can mess with the bake.

Measure your flour correctly—spoon and level, don’t scoop. Too much flour can turn soft cookies into cake discs.

For perfect shape, try gently pressing each dough ball into a puck before baking. They spread more evenly and bake up beautifully round.

Want deeper flavor? Toast the pecans first. Just five minutes in a hot pan adds a layer of richness.

If you like bakery-style cookies, use an ice cream scoop. Same size cookies means they all bake the same way—no surprises.

6) Making Chewy Chocolate Chip Pecan Cookies Ahead of Time

You can make this dough the night before. Cover and chill it for more depth of flavor. Just let it sit 15 minutes before scooping so it’s easier to handle.

These sweet easy recipes also freeze like champs. Shape into balls and freeze on a tray. Once solid, move to a bag. That way, you can bake one or a dozen at a time.

Frozen dough takes just a minute or two longer in the oven. No need to thaw. This makes them perfect for surprise guests or cookie emergencies.

7) Storing Leftover Chewy Chocolate Chip Pecan Cookies

Store in an airtight container on the counter for up to five days. They’ll stay soft and chewy, especially if you toss a slice of bread in the container.

If you want them warm again, a quick 10 seconds in the microwave brings back the fresh-baked feel. Just don’t overdo it, or they’ll turn stiff.

For longer storage, freeze baked cookies in zip bags. They’ll keep for months. Warm them in the oven or microwave whenever the craving hits.

8) Try these Cookies next!

9) Chewy Chocolate Chip Pecan Cookies

Chewy Chocolate Chip Pecan Cookies – Sweet Easy Recipes Everyone Loves

Prep Time10

Cook Time10

Total Time20

Course: Cookies

Cuisine: American

Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, easy recipes for dinner, easy recipes ninja creami, quick and easy recipes, sweet easy recipes

Servings: 36 cookies

Author: Elena

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. You’ll know it’s ready when it looks like cookie dough clouds.
Add in the eggs and vanilla, mixing until smooth. If it smells amazing already, you’re on the right track.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually stir the dry mixture into the wet ingredients. Don’t rush it—your arms need the workout.
Fold in the chocolate chips and chopped pecans. Try not to eat half the dough. (But I won’t judge.)
Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them a couple inches apart.
Bake for 9–11 minutes, or until the edges are lightly golden. The centers should look slightly underdone—that’s how you get the chew.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Then, dig in. Or don’t wait at all. I don’t.

10) Nutrition

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