Bakery-Style Milk Chocolate Pecan Cookies

I still remember the first batch I pulled from the oven — slightly puffed edges, soft centers and the irresistible crackle of pecans against milk chocolate. These bakery-style milk chocolate pecan cookies are exactly the kind of cookie I make when I want something comforting, a little fancy, and reliably crowd-pleasing. They come together with pantry staples and give you that bakery chew without specialty equipment. If you like riffing on cookie recipes, try this gluten-free pumpkin variation for a seasonal spin: chocolate chip gluten-free pumpkin cookies.

Why you’ll love this dish

These cookies hit the sweet spot between soft and chewy with a crisp edge — the hallmark of bakery-style treats. They’re great when you want a dependable recipe for cookie swaps, bake sales, school lunches, or a weekend batch to share. A few reasons to make them:

• Quick to mix: no chilling required unless you want thicker cookies.
• Crowd-friendly: milk chocolate and pecans are a familiar, comforting combo.
• Scalable: easy to double or halve for smaller batches.
• Kid-approved: soft centers and big chocolate pockets make them a favorite with little hands.

“One bite felt like I’d bought a cookie from my favorite bakery — rich, nutty, and properly chocolatey.” — a regular taste-tester

How this recipe comes together

Step-by-step overview so you know what to expect before you start:

1. Cream the softened butter with brown and granulated sugars until pale and airy.
2. Add vanilla and eggs to form a smooth, slightly glossy dough.
3. Whisk dry ingredients separately, then fold into the wet mix just until combined.
4. Stir in milk chocolate chips and chopped pecans.
5. Scoop tablespoon-sized portions, bake at 350°F (175°C) for about 10–12 minutes until edges are golden and centers still soft.
6. Cool briefly on the sheet, then transfer to a rack to finish cooling.

This is a straightforward, low-fuss method that yields bakery-style results without specialty tools.

Gather these items

What you’ll need (makes about 36–40 cookies, depending on scoop size):

• 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

Ingredient notes and simple swaps:

• Butter: Using unsalted butter lets you control salt; if using salted butter, reduce added salt to 1/4 teaspoon.
• Brown sugar: Gives moisture and chew; light or dark both work.
• Milk chocolate chips: For a deeper chocolate note, swap half for semisweet or dark chips.
• Pecans: Toast them lightly in a dry skillet for 4–5 minutes to amplify flavor.
• Flour: For a slightly cakier cookie, replace up to 1/2 cup with cake flour.

How to prepare it

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is smooth and light in color. This takes about 2–3 minutes with a mixer on medium.
3. Beat in the vanilla extract. Add the eggs one at a time, mixing briefly after each until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients. Mix just until everything comes together — stop as soon as you see no dry streaks to avoid overdeveloping gluten.
6. Fold in the milk chocolate chips and chopped pecans with a spatula, distributing them evenly through the dough. For a warm-spiced twist, consider adding a pinch of cinnamon and a nod to Mexican hot chocolate cookies flavorings.
7. Drop rounded tablespoon-sized spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie for spreading.
8. Bake for 10–12 minutes, checking at 10 minutes; the edges should be golden brown and centers set but still soft.
9. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.

Pro tip: If you like cakier cookies, bake an extra minute or two; for chewier centers, aim for the lower end of the time range and allow residual heat to finish cooking.

Best ways to enjoy it

Serving suggestions and pairings:

• Classic: Warm from the oven with a tall glass of cold milk.
• Coffee shop style: Plate two cookies beside a cappuccino or americano for an afternoon pick-me-up.
• Dessert plate: Serve with a scoop of vanilla bean ice cream and a drizzle of caramel for an easy a la mode.
• Gift idea: Pack in a bakery box with parchment separators for a thoughtful homemade present.

Presentation tip: Stack 3–4 cookies at an angle on a small plate, and garnish with a few toasted pecan halves for a bakery look.

Keeping leftovers fresh

Storage and reheating tips:

• Room temperature: Store cooled cookies in an airtight container for up to 4 days. Add a slice of bread to the container to keep them soft (the bread absorbs dried-out air).
• Refrigeration: Not recommended unless your kitchen is very hot; refrigeration can dry cookies faster.
• Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze scooped dough on a tray and bake from frozen, adding 2–3 minutes to bake time.
• Reheating: Warm cookies for 8–10 seconds in the microwave or 3–4 minutes at 325°F (160°C) in the oven to refresh chewiness.

Food safety note: Always cool cookies completely before storing to prevent condensation and sogginess.

Pro chef tips

Little tricks that make a big difference:

• Measure flour properly: Spoon flour into the cup and level off with a knife to avoid dense cookies.
• Don’t overmix: Once you add the dry ingredients, stir just until combined. Overmixing leads to tough cookies.
• Use room temperature eggs and butter: They emulsify more easily, giving a smoother dough and better rise.
• Scoop uniformly: Use a tablespoon scoop for consistent size and baking time.
• Toast pecans first: Brings out oils and deepens flavor — cool before adding to dough.
• Chill dough for 30 minutes if you want thicker cookies — this slows spread.

For a spicy chocolate option inspired by hot cocoa flavors, check this Mexican hot chocolate cookies idea and borrow the cinnamon-chili notes.

Creative twists

Variations to try:

• Double chocolate pecan: Swap 1 cup chocolate chips for chopped dark chocolate and add 2 tablespoons cocoa powder to the dry mix.
• Salted praline: Sprinkle flaky sea salt on warm cookies and top with a few caramelized pecan bits.
• Toasted coconut swap: Replace pecans with toasted shredded coconut for a tropical twist.
• Nut-free: Omit pecans and add 1 cup extra chocolate chips plus 1/2 cup rolled oats for texture.
• Brown-butter upgrade: Brown the butter for a nutty, toffee-like depth before cooling and using in the recipe.

Common questions

Q: How long does this recipe take from start to finish?
A: Active prep is about 15–20 minutes. Bake time adds 10–12 minutes per pan. Total time, including brief cooling, is roughly 35–45 minutes.

Q: Can I freeze the cookie dough?
A: Yes. Scoop dough into tablespoon-sized balls, freeze on a sheet until solid, then transfer to a sealed bag. Bake from frozen, adding 2–3 minutes to the bake time.

Q: Can I substitute other nuts or make these nut-free?
A: Absolutely. Walnuts, almonds, or hazelnuts work well toasted. For a nut-free cookie, omit nuts and add extra chips or mix-ins like dried fruit or oats.

Q: How do I get bakery-style edges with soft centers?
A: Use room-temperature butter, don’t overmix, and avoid flattening scoops before baking. Bake just until edges are golden and centers look set but slightly underbaked — residual heat finishes them.

Q: Are these safe to make for kids or pregnant family members?
A: Yes — the recipe uses fully cooked ingredients and eggs are baked. If you’re concerned about raw egg in batter, avoid tasting raw dough.

Conclusion

If you want a tried-and-true bakery-style cookie with comforting milk chocolate and toasty pecans, this recipe is a dependable pick for gatherings or a cozy baking day. For a recipe with a similar bakery-style technique and big chocolate pockets, see this Bakery-Style Milk Chocolate Pecan Cookies – Modern Honey post for another take. For inspiration on towering, bakery-sized chocolate chip cookies that lean Texas-sized, check out this The Bakehouse Texas Chocolate Chip Cookies recipe.

Milk Chocolate Pecan Cookies

Deliciously soft and chewy cookies with a crisp edge, featuring a rich combination of milk chocolate and toasted pecans.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 45 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup unsalted butter, softened Use room temperature for better emulsification.
• 1 cup brown sugar, packed Light or dark both work.
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs Use room temperature.
• 3 cups all-purpose flour Can replace up to 1/2 cup with cake flour for a cakier cookie.
• 1 teaspoon baking soda
• 1/2 teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
• 2 cups milk chocolate chips Can substitute half with semisweet or dark chips for deeper flavor.
• 1 cup pecans, chopped Toast lightly in a dry skillet for enhanced flavor.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and light in color (about 2–3 minutes with a mixer on medium).
3. Beat in the vanilla extract and then add the eggs one at a time, mixing briefly after each until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until everything comes together.
6. Fold in the milk chocolate chips and chopped pecans with a spatula, distributing them evenly through the dough.
7. Drop rounded tablespoon-sized dollops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Baking

1. Bake for 10–12 minutes, checking at 10 minutes; the edges should be golden brown and centers set but still soft.
2. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For a cakier cookie, bake slightly longer or chill dough for thicker cookies. Add a pinch of cinnamon for extra flavor.