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Chocolate Stuffed Butter Pecan Cookies
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Jumbo Chocolate Stuffed Butter Pecan Cookies

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.
Course Dessert
Keyword baked, baking, breakfast, brown butter, chocolate, cookies, dessert, jumbo, pecan, snack, sweet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Cookies
Author Shanika | Orchids + Sweet Tea



  • 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


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



  • 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.


  • 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.


  • 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!


  • 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.