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Thick, chewy chocolate chip pecan cookies! Made mini for easy snacking, no need to chill the dough or wait for butter to soften, and they turn out with that perfect bakery-style cookie texture every time!
Pecan Chocolate Chip Cookies – but make ’em mini so I can eat a handful.
These chocolate chip pecan cookies are so soft and chewy, and honestly? I can’t stop eating them. Made mini-sized so you can grab a couple (or five) without feeling too guilty about it.
I used to be totally anti-nuts in cookies. Give me just dreamy, melty chocolate chips, thanks. But these little cookies changed my mind completely. The buttery pecans with paired with melty chocolate chips in every bite is honestly just a 5 star experience every time.
The best part about this chocolate chip pecan cookie recipe is that you can go from craving to eating warm cookies in about 20 minutes. No chilling the dough, no waiting around. Just mix, scoop, and bake. Plus, they stay soft for days, which never happens in my house because they disappear way too fast.
This recipe starts with my base for the perfect chocolate chip cookies, which IYKYK. They’re a reader favorite for a reason.
♥ 3 Reasons You’ll Love This Recipe:
- No Chill. This dough goes straight from mixing bowl to oven. You can be eating warm cookies in about 20 minutes flat.
- Perfect bite-sized portions. Mini cookies mean you can enjoy a few without overdoing it. Plus, they’re great for parties and cookie platters.
- Unique technique. We use melted butter instead of creamed butter, which makes these super easy to mix and gives incredible texture every time.
Step by Step Instructions for Chocolate Chip Cookies:
Melt the butter and mix it together with the sugars, egg, and vanilla until smooth.
Use a wooden spoon or hand mixer to beat in the flour, baking soda, and salt until you have a soft dough.
Stir in the mini chocolate chips and chopped pecans by hand. The dough is soft, so this is pretty easy.
Use a cookie scoop to drop cookie dough balls on a parchment lined baking sheet and bake for 8 minutes.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Cookie Sizing & Timing:
We wrote this recipe based on making mini cookies, but I totally understand – sometimes you just need a giant cookie that you can really sink your teeth into!
Mini Cookies – Use a 1 tablespoon scoop and bake for 8 minutes.
Regular Cookies – Use a 2 tablespoon scoop and bake for 9 minutes.
Large Cookies – Use a 3 tablespoon scoop and bake for 10 minutes.
Giant Cookies – Portion dough into 9 balls and bake for 11 minutes.
Storage & Freezing Instructions:
Store cookies in an airtight cookie jar for up to one week.
Refrigerate raw dough for up to 48 hours before baking.
Freeze raw dough for up to 3 months before baking.
Freeze baked cookies in an airtight container for up to 3 months and thaw overnight before eating.
Mini Chocolate Chip Cookies with Pecans
Ingredients
- 8 tablespoons butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- Add the butter brown sugar and white sugar to a mixing bowl and mix until well combined.
- Beat in the vanilla and egg until just combined.
- Add the flour, baking soda, and salt and mix until just combined.
- Stir in the chocolate chips and pecans by hand, reserving a few to press onto the tops of the cookie dough, if desired.
- Use a small cookie scoop or measure out balls of cookie dough that are 2 teaspoons each and portion them out on a large baking sheet, about an inch apart. Press the reserved chocolate chips into the tops of the dough, if desired.
- Bake for 8 minutes exactly. Cookies will still be slightly underdone when you remove them from the oven. Do not overbake.
- Let sit on baking sheet for 5 minutes before removing to a cooling rack or eating.
Tips & Notes:
Nutrition Information:
This recipe was originally published in May 2019. It was updated with new text and photos in 2025. Original photo below:
Jen says
I always make these without the pecans. So good. Today, I added cinnamon! Thanks!
Karly Campbell says
Ooh, I bet cinnamon was a delicious addition!
Ashley Copley says
I refrigerated the dough overnight so that could have made a difference on the way they baked up, but these turned out well! I want to keep the recipe for the future.
Crystal Hudson says
Perfect recipe, thank you. I toasted my pecans, and added them to the batter while they were hot so it partially melted the chocolate chips and made the cookies, like, marbled. So good.
Maggie Martin says
Doubled this recipe so now they are MANY MINI choc. chip cookies and soooo very good.
Thanks Karly
Maggie
Karly says
One can never have too many chocolate chips! 😉
Karly says
Oops – meant to say chocolate chip cookies! Haha!
tina says
If I keep the nuts out should I add more chocolate chips
Karly says
Yes, I’d probably do a cup of chocolate chips.
Tina says
Thank you
Lauren says
Love love love this. Like a hybrid of two of my favs (chocolate chip cookies and turtle candies).
Easyfoodsmith says
It’s always a big yay to the chocolate chip cookies!
sheenam | thetwincookingproject says
Karly, these look amazing!!!
Maggie Martin says
I am so very sorry you had to grow up! I might get old but I’ll NEVER grow up! I am allergic to all nutmeats, soooo nothing has nuts in it. This house only bakes female, no nuts.
I will give these a try .
Thanks Krly
Maggie
Tina says
If you haven’t tried Vermont nut free chocolates you should even their chocolate chips are but free
Heather says
Just made these. I love them! I made two batches. I am going to keep a few for my mom . With a couple more bake sweets!
Karly says
So glad you liked them! 🙂