Bakery-Style Milk Chocolate Pecan Cookies
I’ve baked these bakery-style milk chocolate pecan cookies more times than I can count — they’re soft in the middle, crisp at the edges, and studded with sweet milk chocolate and toasted pecan crunch. People reach for this recipe when they want a classic cookie with a bit of richness and texture: perfect for cookie swaps, after-school snacks, or a small-batch bake to impress guests. If you enjoy a nuttier spin on a chocolate chip cookie, try this butter pecan cookie variation for another delicious direction.
Why you’ll love this dish
These cookies hit a lot of marks: quick to make, forgiving for new bakers, and wallet-friendly since most ingredients are pantry staples. The combo of brown and granulated sugar keeps the cookie tender and gives a caramel-like depth, while milk chocolate chips add milky sweetness that isn’t overpowering. Pecans give a toasty contrast and a slightly savory lift, making each bite interesting.
“The perfect bakery-style cookie: soft inside, golden at the edges, and loaded with chocolate and pecan crunch — everyone asked for seconds.”
They’re ideal for holiday trays, school events, or a weekend baking session. If you want another nut-forward take, you can compare techniques with this butter pecan favorite for inspiration.
How this recipe comes together
Quick overview so you know what to expect:
- Cream butter and sugars until light and smooth to create aeration that yields a tender crumb.
- Add eggs and vanilla to emulsify and bind the dough.
- Whisk dry ingredients separately to evenly distribute the baking soda and salt, then fold into the wet mix.
- Fold in milk chocolate chips and chopped pecans for texture.
- Scoop dough onto a baking sheet and bake 10–12 minutes for that bakery edge and soft center.
This process is straightforward and forgiving; timing and dough temperature are the main variables for your ideal texture.
Gather these items
Key ingredients (makes about 24 cookies):
- 1 cup unsalted butter, softened (room temperature)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup pecans, chopped
Notes and substitutions: use dark brown sugar for a deeper molasses flavor, swap walnuts for pecans, or use semi-sweet chips if you prefer less sweetness. For a slightly chewier cookie, chill the dough 30 minutes before baking. For another reference ingredient list with a buttery twist, see this full butter pecan ingredient list.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly light in color.
- Beat in the vanilla extract and eggs one at a time, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix.
- Fold in the milk chocolate chips and chopped pecans evenly.
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake 10–12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Tip: Slightly underbaking by a minute or two yields a softer center that firms as the cookie cools.
Best ways to enjoy it
Serve warm with a cold glass of milk, or create a simple dessert plate:
- Stack two cookies with a scoop of vanilla ice cream for an indulgent sandwich.
- Crumble over a bowl of coffee ice cream as a crunchy topping.
- Pair with black coffee or a milky latte to balance the sweetness.
For a party, arrange on a platter with mixed nuts and dried fruit for variety.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain softness.
- Refrigerator: Keep in an airtight container for up to 1 week—bring to room temp before serving.
- Freezing dough: Scoop dough onto a tray and freeze until firm, then transfer to a freezer bag for up to 3 months. Bake frozen dough adding 1–2 extra minutes to bake time.
- Freezing baked cookies: Layer between parchment sheets in an airtight container and freeze up to 2 months. Thaw at room temperature or warm briefly in a low oven (275°F/135°C) for 5–8 minutes.
Food safety: always cool cookies completely before storing to prevent condensation and sogginess.
Pro chef tips
- Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies from packing flour.
- Use room-temperature butter and eggs for proper emulsification; if butter is too soft, chill the dough briefly before baking.
- Toast pecans in a dry skillet for 3–5 minutes until fragrant to amplify flavor—cool before chopping.
- For uniform cookies, use a small ice cream scoop or tablespoon measure.
- If you want taller cookies, chill the dough 20–30 minutes before baking.
For more technique ideas and variations, check these butter pecan baking tips.
Creative twists
- Salted caramel: Fold in 1/2 cup caramel bits and sprinkle flaky sea salt on warm cookies.
- Double chocolate: Replace 1/2 cup flour with unsweetened cocoa powder and use dark chocolate chips.
- Nut-free: Replace pecans with toasted oats or seeds for crunch.
- Gluten-free: Swap to a 1:1 gluten-free flour blend (expect slightly different texture).
- Mini cookie bars: Press dough into a parchment-lined pan and bake 18–22 minutes; cool and cut into bars.
Your questions answered
Q: How long does prep and bake take?
A: Active prep is about 15–20 minutes. Bake time is 10–12 minutes per batch. Total time with cooling: roughly 40–50 minutes.
Q: Can I substitute margarine or plant-based butter?
A: Yes, but texture and flavor may change. Use a high-quality plant butter designed for baking and expect slightly different spread.
Q: My cookies spread too much — what happened?
A: Likely butter was too soft or you measured flour incorrectly. Chill the dough 20–30 minutes and ensure flour is measured properly.
Q: Are pecans necessary?
A: No — they add flavor and texture, but you can omit or replace with other nuts or mix-ins.
Q: Can I make the dough ahead?
A: Yes — dough keeps in the fridge for up to 48 hours; flavor often improves with a short chill.
Conclusion
These bakery-style milk chocolate pecan cookies are a reliable crowd-pleaser: quick to mix, flexible to adapt, and excellent straight from the oven. For a slightly different bakery take and plating inspiration, see Modern Honey’s milk chocolate pecan cookies. If you’re curious about larger, bakery-giant versions, check out Joy the Baker’s Texas-sized bakery-style cookies for ideas to scale up.
Milk Chocolate Pecan Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room temperature butter
- 1 cup brown sugar, packed Dark brown sugar can be used for deeper flavor
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Use room temperature eggs
- 3 cups all-purpose flour Measure flour correctly to avoid dense cookies
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips Semi-sweet chocolate can be used if less sweetness is desired
- 1 cup pecans, chopped Pecans can be toasted for added flavor
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly light in color.
- Beat in the vanilla extract and eggs one at a time, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don't overmix.
- Fold in the milk chocolate chips and chopped pecans evenly.
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
