Triple Chocolate Pecan Cookies
Easy Triple Chocolate Pecan Cookies recipe. This ultimate dessert idea is made with white chocolate chips. Perfect for a grab and go snack.
Are we ready to turn on the ovens yet??
I get cold very easily, and I am kinda getting excited about Christmas baking already? Am I jumping the gun? Christmas baking should last at least 4 months in my opinion.
So with Christmas baking in mind, I am going to be making these Triple Chocolate Pecan Cookies over the course of the next 4 months. And beyond because these cookies are just too good.
Triple Chocolate Pecan Cookies Ingredients
All you need to make these cookies is:
- flour
- cocoa powder
- baking soda
- salted butter
- white & brown sugar
- eggs
- vanilla extract
- white chocolate chips
- semi-sweet chocolate chips
- pecans
So basically your pantry essentials!
FAQs
How do you store these cookies?
- Room Temperature: You can store these cookies in an airtight container on the counter for 3-4 days.
- Fridge: These cookies last for around 1 week when stored in the fridge. However, the texture may be a little different if you take it directly from the fridge as it will seem a lot drier than when you first baked them. I would suggest microwaving the cookie for around 5-10 seconds in the microwave until slightly warm.
- Freezer: You can store baked cookies in the freezer in a freezer bag for up to 3 months.
Can you make these cookies ahead of time?
You can make these cookies ahead of time and store them either in the fridge or the freezer.
- Make ahead and store in the fridge: Prepare the dough according to the directions in the recipe card below. Then cover the bowl and place the cookie dough in the fridge for up to 2 days. Any longer than that may result in a flat cookie.
- Make ahead and store in the freezer: Prepare the dough according to the directions in the recipe card below. Form the cookie dough into balls using a medium cookie scoop and place on a cookie sheet. Place in the freezer for around 10 minutes, then transfer the balls to a freezer bag. You can keep the cookie dough in the freezer for up to 3 months.
Similar Recipes
Like these Triple Chocolate Pecan Cookies? Then you will love these recipes:
- Salted Caramel Chocolate Blended Baked Oats
- Ginger Double Chocolate Brownie Cookies
- Cold Brew Cream Cheese Muffins
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Triple Chocolate Pecan Cookies
Ingredients
- 2 ¼ cup all-purpose flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- 1 ½ cups salted butter, softened
- 1 cup granulated sugar
- ⅔ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ¾ cup pecans, chopped
Instructions
- In a large bowl, mix together the flour, cocoa powder and baking soda.
- In a serarate bowl, cream together the butter and sugars. Add in the eggs one at a time, mixing after each addition. Mix in the vanilla.
- Slowly mix the dry ingredients into the wet ingredients until fully incorporated.
- Fold in the white chocolate chips, chocolate chips and pecans.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a medium cookie scoop, scoop the batter onto the baking sheets and bake in the preheated oven for 10 minutes. Allow the cookies to cool for around 5 minutes on baking sheets before transfering to wire racks to cool completely.
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These cookies are INCREDIBLE! The chocolate and pecan combo is one of my favorites. Great recipe - thank you!
So glad you liked them 🙂
Triple chocolate is right! These were so good and the flavor was out of this world.
I am so glad you liked it 🙂
These cookies are incredible! Love the chocolate and pecan combo. Thank you for this recipe!
You're welcome! I am glad you liked it 🙂
Delicious! As a choc-a-holic these cookies are made for me!!
So glad you like it!
We love pecans and chocolate and wow these delivered!
That makes me so happy to hear 🙂