Pecan Pie Chocolate Chip Cookies
My Gram always made her pecan pie with maple syrup and honestly you’ll never go back once you have it. I decided to make it into a cookie and of course I added chocolate chips because that’s who I am as a person.
They are super easy to make. You just combine your dry ingredients in one bowl:
Then mix up the wet ingredients, like so:
Add the wet to the dry and drop in some chocolate chips/wafers/chunks! I love Guittard chocolate wafers because they get nice and soft and stay that way even after the cookie has cooled.
And voila! Delicious chocolate chip cookies with a hint of maple syrup and some toasted pecans!
These cookies can be on the flatter/chewier side if you bake them right away, or they can be a bit fluffier and softer if you rest the dough overnight.
Pecan Pie Chocolate Chip Cookies
Ingredients
- 1 3/4 cup + 2 tbsp all-purpose flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter (at room temperature)
- 3/4 cup sugar
- 1/2 cup maple syrup (at room temperature)
- 1 large egg
- 1 tsp vanilla extract
- 7 oz chocolate chips, wafers, or chunks
- 1/2 cup pecans, chopped
Instructions
- Stir together the flour, oats, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter, sugar, and maple syrup. Add the egg and vanilla, and mix until combined.
- Fold in the chocolate wafers/chocolate chips and pecans (reserving a little of each to put on the outside of the cookies).
- Roll into balls (about 30 35g cookies – approx. 2 tbsp each) and add some pecans and chocolate chips to the outside if you like
- Suggested: refrigerate at least 2 hours or up to 48 hours (I think at least overnight is best!).
- When ready to bake, preheat the oven to 350℉.
- Bake for approx. 15 minutes or until they are golden brown around the outside.
- Enjoy!