Bourbon Pecan Chocolate Chip Cookies

Bourbon pecan chocolate chip cookies are chewy from dark brown sugar, nutty from brown butter and pecans, and a little boozy from the bourbon. Most bourbon cookies I’ve tried call for a tiny amount of bourbon. In my opinion, this doesn’t qualify as calling them bourbon cookies. These cookies have a full 2oz of bourbon in them.

I’ve tried more than a few “bourbon cookie” recipes over the years that call for maybe a teaspoon of bourbon, and honestly, I could never taste it. If you’re going to call something a bourbon cookie, I think it should actually taste like bourbon, not just have it listed in the ingredients for show. So I went all in on this one. Between the bourbon-soaked pecans and the bourbon mixed right into the dough, every bite has that warm, unmistakable bourbon flavor layered in with the deep, caramelized notes of brown butter and dark brown sugar.

But don’t worry, you won’t get a buzz from these tasty cookies! Most of the alcohol bakes off in the oven, so what you’re left with is all of that rich, warm flavor without the actual effects of the bourbon. What you get instead is a cookie that’s chewy, nutty, a little indulgent, and genuinely tastes like a “grown-up” chocolate chip cookie. If you’ve ever been let down by a bourbon dessert that didn’t actually deliver on the bourbon, this recipe is here to make it up to you.

Bourbon pecan chocolate chip cookie dough on a baking sheet on a pink backdrop

Are you ready for a fun cocktail pairing for this bourbon pecan chocolate chip cookie?! My friend, Sara, of A Flavor Journal, has created this gorgeous Brown Butter Bourbon Derby Cocktail that pairs beautifully with my cookie recipe. Head on over to her blog to make this cocktail today to go along with these cookies!

Don’t forget to check out her other fantastic small batch recipes while you are there. A personal favorite of mine are her Small Batch Buttermilk Cheddar Chive Drop Biscuits. So good!

Bourbon pecan chocolate chip cookies and Brown Butter Derby Cocktail on a pink backdrop

Photo credit: Sara (A Flavor Journal)

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Ingredients

1/2 cup unsalted butter
2/3 cup dark brown sugar
3 tablespoons granulated sugar
1 large egg + 1 large egg yolk
1 teaspoon vanilla extract
1 & 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup chocolate chips
2 tablespoons bourbon
3/4 cup pecans
2 tablespoons dark brown sugar
2 tablespoons bourbon
1 tablespoon unsalted butter

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

Make the bourbon pecans.
Brown butter and set aside to cool for 10 minutes. Add dark brown sugar and granulated sugar. Mix until combined. Add egg, egg yolk, vanilla extract, and bourbon. Mix until combined.
Add flour, salt, and baking soda and mix until just combined.
Stir in chocolate chips and chopped pecans. Be careful not to overmix.
Line a baking sheet with parchment paper. Scoop out 12 cookies. Add a whole pecan to the top of each ball. Gently press into the dough. Refrigerate dough for 30 minutes.
Preheat oven to 350° F. Bake for 12-13 minutes.

4 step by step instructions of bourbon pecan chocolate chip cookies in glass bowls and a baking sheet

Tyler, author of Schmidty Bakes, cooking in kitchen.

Why you’ll love these bourbon pecan chocolate chip cookies

Real bourbon flavor – a full 2oz of bourbon means you actually taste it, unlike most “bourbon cookies” that barely use a splash.
Chewy texture – dark brown sugar keeps these cookies soft and chewy in every bite.
Rich, nutty flavor – brown butter and toasted pecans add deep, warm flavor that pairs perfectly with the bourbon.
A grown-up twist on a classic – if you love chocolate chip cookies but want something a little more elevated, this is it.
Bakery-worthy and totally unique – you won’t find a cookie quite like this one anywhere else.

Frequently asked questions

Why didn’t my cookies spread?

If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!

How do I make perfect brown butter?

Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.

What bourbon did you use?

I used Four Roses, but any good quality bourbon would work!

Do I have to soak the pecans that long?

No, but you will get a more rich, bourbon flavor if the pecans can infuse overnight, or at least 8 hours!

How do you get perfectly round cookies every time?

As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.

Tips for the best bourbon pecan chocolate chip cookies

Toast the pecans in the bourbon mixture – Letting the pecans soak up the bourbon and brown sugar (rather than just tossing them in raw) is what gives them that rich, boozy-sweet flavor throughout, not just on the surface.
Let the brown butter cool before mixing – Adding it too hot can melt the sugar too fast and lead to greasy, flat cookies.
Chop or roughly break the bourbon pecans before folding in – Whole pecans can make the dough harder to scoop evenly, so break them into smaller pieces for better distribution.
Watch your bake time closely – The dark brown sugar and bourbon can make these cookies brown a little faster than a classic chocolate chip cookie, so keep an eye on the edges.

Bourbon pecan chocolate chip cookies with a cocktail mixing glass on a pink backdrop

Storing and freezing instructions

Storing

These cookies are best fresh, but can be kept in an air tight container up to 3 days.

Freezing

To freeze the cookie dough, roll the dough into balls, top with a pecan, and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.

If you love cookies, try these recipes next!

Photo credit: Sara (A Flavor Journal)

Did you make this?

Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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