Jumbo Chocolate Stuffed Butter Pecan Cookies

These Jumbo Chocolate Stuffed Butter Pecan Cookies are the newest way to indulge in something sweet right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea. The best kid-approved, adult-loving cookies you’ll ever try—–made with a rich chocolate filling and a bold flavor of brown butter and toasted pecans that will make any cookie lover happy!

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Stuffed cookies are exactly what one needs in their life. I don't know what to say about these Jumbo Chocolate Stuffed Butter Pecan Cookies other than the fact that they are super delicious! If you're not a chocolate chip fan, then these Loaded Lucky Charms Cornflakes Sugar Cookies are the way to go!

There’s just something about the savory brown butter bold flavor and sweetness from the chocolate–especially when you use semi-sweet chocolate for the filling for these stuffed cookies.

While I thoroughly enjoy these stuffed cookies on the jumbo size of things, you can totally make them smaller or more standard size, if preferred. Either way---the delicious taste is consistent.

You can enjoy these cookies in the morning, noon, or night. Have a way at them.

How to Make Jumbo Chocolate Stuffed Butter Pecan Cookies

These Jumbo Chocolate Stuffed Butter Pecan Cookies take just less than 20 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:

• Unsalted butter. No need to have the butter at room temperature. You can take it right out the fridge if needed because you’ll be melting it in a skillet until darkened and fragrant.
• Brown sugar. Choose organic sugar to ensure it’s vegan and healthier.
• Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
• Vanilla. To balance the rich chocolate flavor.
• Egg. This is the binder for your cookies.
• Flour. I use Bob’s Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
• Baking soda + baking powder. To help your cookies rise in the oven.
• Cinnamon. Helps to enhance the chocolate flavor in these cookies. Just a pinch if needed.
• Chocolate. I use 8 oz. or so chocolate bars from Ghirardelli or Hu Kitchen and chopped them roughly into medium sized pieces. You can also use chocolate chips as well.

How to Brown Butter

Once you get the hang of browning butter, the process becomes second nature. At first, however, it might be a challenge to perfect the technique on your first try. Butter can burn quickly and easily, so you cannot step away during this process!

• First, melt your butter in a skillet over medium to medium-low heat.
• Once the butter has melted completely, allow it to begin bubbling. If the butter spatters, the heat source is too hot!
• Allow the butter to cook for 3-4 minutes until you begin to see toasted bits at the bottom. This is the milk solids browning!
• Once a rich brown color has been achieved and the butter smells nutty, it is ready. Remove the butter from the heat immediately.
• Allow to cool and store in the fridge. Or, use it right away!

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE COOKIES!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these chocolate stuffed cookies. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!

How to Toast the Chopped Pecans

Once you get the hang of browning butter, you'll need to then toast the pecans. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.

5 REASONS WHY YOU’LL LOVE THESE STUFFED COOKIES

They are the perfect balance between soft and chewy. 

Super easy to make and quick.

Full of flavor + so earthy, nutty, + delicious! (The best reason!)

The best family-favorite dessert, snack, or sweet indulge for breakfast.

Done in just 30 minutes or so.

What is the Banging Process?

The trick with how beautiful these jumbo chocolate butter pecan cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.

During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.

Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!

Combining this “crinkling” process with the flavor combo of chocolate and butter pecan (something that I felt inspired by based on my childhood), plus the fact that you get a bigger sized cookie is like heaven on Earth.

NOTE: Because these stuffed cookies are so jumbo, you won't notice a huge difference in terms of them flattening, however, banging them definitely helps to keep them from being too "puffy".

Best Filling Ingredients for these Jumbo Stuffed Cookies

Although the chocolate makes for the perfect filling for these Jumbo Chocolate Stuffed Butter Pecan Cookies, there are a few other ingredients that will help bring these cookies to another level. Some of my favorite ingredients include:

• Caramel sauce
• Marshmallows
• Pretzels
• Toffee
• White chocolate
• Cream cheese
• Pumpkin

The Main Event – The Cookie Recipe

Storing Leftover Cookies

You can store these Jumbo Chocolate Stuffed Butter Pecan Cookies in an airtight container on the counter for up to four days. To keep them really fresh, I recommend popping them into the freezer. You can freeze Jumbo Chocolate Stuffed Butter Pecan Cookies for up to six months (if they last that long!).

You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.

My Favorite Pecan-infused Recipes

• Vegan Peanut Butter + Pecan Milkshake
• Chewy Brown Butter Pecan Cookies 
• Southern-Style Cajun Pasta
• No-Churn Butter Pecan Ice Cream
• Raspberry Pecan Vegan Waffles
• Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

MADE OUR RECIPE(S)?

If you make this Jumbo Chocolate Stuffed Butter Pecan Cookies, be sure to tag me on Instagram @orchidsandsweettea!

Jumbo Chocolate Stuffed Butter Pecan Cookies

August 2, 2022 •

By Shanika

5 from 1 vote

These Jumbo Chocolate Stuffed Butter Pecan Cookies are the epitome of soft, chewy and thick with a delicious chocolate filling and an oversized look for the perfect sweet bite.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Serves: 4 Cookies

Units:

US Customary|Metric

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Ingredients

COOKIES:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• Pinch of ground cinnamon
• 1 teaspoon sea salt
• 1 cup unsalted butter
• ¾ cup organic brown sugar
• ¼ cup organic cane sugar
• 2 large organic eggs, room temp.
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans

FILLING:

• 1 (8 oz.) bar premium chocolate, chopped into medium chunks

Instructions

TOAST THE PECANS:

• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.
• Remove from oven and let them cool completely.

TO MAKE THE BROWN BUTTER:

• In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool completely.

TO MAKE THE COOKIES:

• Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a large bowl, add in the cooled brown butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the eggs and vanilla, and continue to mix until combined.
• In a bowl, add together the flour, baking soda, baking powder, cinnamon, and salt, whisking together until combined.
• With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until  the mixture becomes smooth, moistened, and holds together well. Fold in the toasted chopped pecans.
• Using a medium-size scoop, scoop (about 2-3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie and add a few pieces of the chopped chocolate in the centers. Gently pick up each cookie dough ball, add an additional Tablespoon of dough and roll around in your hands until a nice ball is formed and the chocolate is completely covered. Place it back unto the baking sheet. Repeat until all dough is made.
• Bake for 18 to 20 minutes (checking it after about 10 minutes), or until the edges are golden brown and the centers are baked through.
• Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
• Enjoy with your favorite glass of dairy-free milk.
• Bon Appetit!

Tips & Tricks

• STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
• FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
• BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking. NOTE: Because these cookies are so big + thick, you might not see much change when doing this method.
• LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
• COOKIE SIZE: You can also feel free to make these cookies smaller by using a standard cookie scoop. Just adjust the bake time to around 12-23 minutes instead.

Nutrition

Calories: 1541kcal | Carbohydrates: 145g | Protein: 20g | Fat: 105g | Saturated Fat: 46g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 37g | Trans Fat: 2g | Cholesterol: 217mg | Sodium: 999mg | Potassium: 682mg | Fiber: 19g | Sugar: 71g | Vitamin A: 1598IU | Vitamin C: 0.5mg | Calcium: 231mg | Iron: 12mg

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Jumbo Chocolate Stuffed Butter Pecan Cookies.

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