Salted Chocolate Pecan Cookies will become your new go-to Christmas cookie. Browned butter chocolate chip and pecan cookies are sprinkled with a pinch of salt before baking for a delicious sweet and salty combination.
Disclaimer: This post is sponsored by Millican Pecans. All opinions are my own.
OMG, these cookies! I’ve probably made them five times in the past couple of months because they are just so delicious! I love a good salty and sweet combination and these Salted Chocolate Pecan Cookies totally hit that mark. Adding pecans to chocolate chip cookies is pretty common, but what really takes these cookies over the edge is the browned butter and the sprinkle of kosher salt.
WHAT ARE SALTED CHOCOLATE PECAN COOKIES?
Salted Chocolate Pecan Cookies are a chocolate chip cookie made even better. Browned butter creates the base of the cookie, adding a slightly nutty flavor to it. Which is enhanced by the pecans, and then the sprinkle of salt on top makes them even more incredible. They’re a soft, slightly chewy cookie.
HOW TO BROWN BUTTER
Browned butter creates a toasted nutty flavor to everything it is added to, so it’s perfect for these cookies. Browning butter takes some time, but it is easy to do.
- Melt unsalted butter over medium high heat.
- Swirl the pan occasionally to ensure the butter doesn’t burn.
- Turn the heat down to medium once there is a foam on top.
- Keep swirling.
- The butter will turn brown. Once you smell the nutty aroma, remove it from the heat and transfer it to an heat safe bowl.
CAN I FREEZE SALTED CHOCOLATE PECAN COOKIES?
Yes! Once the dough is mixed up, you can keep it in the fridge for 5 days before baking or 1 month in the freezer. To bake cookies from frozen dough, let it thaw in the fridge until it is manageable and then bake as directed below. To freeze baked cookies, cool them completely, wrap tightly in plastic wrap and then store in an air-tight container for up to 2 months.
SALTED CHOCOLATE PECAN COOKIE INGREDIENTS
- Browned Butter
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Chocolate Chips
- Millican Pecans, chopped
- Kosher Salt
SALTED CHOCOLATE PECAN COOKIE DIRECTIONS
- Brown the butter. Transfer to a heat safe dish and refrigerate for 30 minutes.
- Preheat the oven to 375. Line two large baking sheets with parchment paper.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- Mix wet ingredients. Transfer the chilled brown butter to the bowl of a stand mixer. Add in the brown sugar and granulated sugar and beat until light and fluffy. Add in the eggs, one at a time, followed by the vanilla.
- Add dry to wet. Slowly add the flour mixture into the stand mixer until fully incorporated.
- Add goodies. Add in the chocolate chips and chopped pecans until fully mixed into the batter.
- Scoop out the cookies. Portion dough into golf ball sized balls (about 2 inches) and place on the prepared baking sheet. Sprinkle lightly with kosher salt.
- Bake the cookies. Bake cookies for 10-11 minutes in the preheated oven. Remove from the oven and allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
My coworkers inhaled these cookies. My family inhaled these cookies. I barely managed to restrain myself from inhaling these cookies. You pretty much need them in your life.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chocolate Peppermint Biscotti by Sweet Beginnings
Chunky White Chocolate Cranberry Shortbread by Red Cottage Chronicles
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkles by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
French Toast Snickerdoodles by Love and Confections
Gluten Free Hungarian Rugelach by Frugal & Fit
Grinch Shortbread Cookies by Cheese Curd In Paradise
Hazelnut Oatmeal Cookies by Food Above Gold
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Little Oatmeal Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Pumpkin Spice Latte Biscotti by Strawberry Blondie Kitchen
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
Prize 1 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Prize 2 – Adams Extract Prize Pack
Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.
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Salted Chocolate Pecan Cookies #ChristmasCookies
- 2 sticks unsalted butter
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla
- 1 cup chocolate chips
- 1 cup pecans chopped
- kosher salt for sprinkling
Brown the Butter
- Add butter to a medium saucepan over medium-high heat. Swirl it frequently so the butter does not burn.
- After the butter begins to foam, reduce the heat to medium and continue swirling.
- When the butter has turned brown and has a nutty aroma, remove it from the heat.
- Transfer to an heat safe bowl and refrigerate for 30 minutes.
For the Cookies:
- Preheat the oven to 375. Line two large baking sheets with parchment paper.
- Combine the flour, baking soda and salt in a medium bowl and set aside.
- Combine the chilled brown butter, brown sugar and granulated sugar together in the bowl of a stand mixer. Beat on medium speed for 3 minutes, or until fully combined and fluffy.
- Add in the eggs, one at a time, followed by the vanilla.
- Slowly add in the flour mixture until a soft dough forms.
- Mix in the chocolate chips and chopped pecans.
- Scoop out golf-ball sized balls of dough and place on the prepared baking sheet, 2 inches apart.
- Lightly sprinkle with kosher salt.
- Bake for 10-11 minutes or until golden.
- Remove from the oven and allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.