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+ servings

Butter Pecan & Milk Chocolate Chip Cookies

A delicious soft and chewy cookie filled with butter pecans and milk chocolate chips.

Course Dessert
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 50 minutes
Servings 18


  • 2 1/4 cups all purpose flour
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 sticks butter {melted}
  • 1 cup brown sugar {packed}
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 cup milk chocolate chips
  • 1 cup buttered pecans {see below}
  • 18 pecan halves, for decoration {optional}


  1. Buttered Pecans:  Add pecans and 2 tablespoons of butter in a sauce pan over medium heat.  Cook over stove for 2-4 minutes or until the pecans are fragrant and toasted.  Set aside.

  2. Cookies:  In a large bowl combine flour, cornstarch, salt and baking soda, whisk to combine and remove any lumps.  Add melted butter to another bowl, along with both sugars and whisk until smooth.  Add in vanilla.  Eat in eggs, one at a time, beating until eggs are just combined.  Fold in flour mixture until just combined.  Stir in chocolate chips and buttered pecans.  Cover and refrigerate for at least 2 hours and up to 24 hours.

  3. To bake:  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper {or spray with nonstick spray}.  Scoop tablespoon sized rounds of dough onto prepared baking sheet, leaving 2 inches between each cookie for spreading.  Firmly press a pecan half on top of each cookie ball, if desired.  Bake in preheated oven for 9 minutes {or until edges are set and center is still slightly jiggly}.  Allow cookies to cool on pan for 10 minutes, then carefully transfer them to cooling rack.

Recipe Notes

*The buttered pecans take a few extra minutes but it is what makes these cookies so spectacular.  You could always use pecans that have not been buttered.

*If you refrigerate the dough for longer than 2 hours you might need to allow the dough to sit at room temperature for 5 minutes to make scooping easier.