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Jumbo Pecan Chip Cookies

Prep Time10 mins
Cook Time15 mins
Cool Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Author: The Kitchen Prep


  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ sticks {12 tablespoons ¾ cup} butter, melted
  • ¾ cup brown sugar
  • 1 tablespoon pure maple syrup
  • 2 egg yolks
  • 1 ½ teaspoons vanilla extract
  • cup pumpkin spice baking chips
  • cup semisweet chocolate chips
  • ½ cup pecan bits {or chopped pecans}


  • Preheat the oven to 325 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat, or use a non-stick pan like this one. Set aside.
  • In a medium bowl, whisk together flour, baking soda and salt.
  • In a small bowl, whisk together melted butter, sugar, egg yolks and vanilla extract until combined and smooth. Pour into dry mixture and mix until fully combined.
  • Add the chips and pecan bits {or whatever add-ins you choose} and mix well to distribute.
  • Using a 2 tablespoon cookie scoop, portion out 2 dough balls and squish the flat bottoms together to make one golf ball sized dough ball.  Place them about 3 to 3 ½ inches apart on the baking pan. Bake for 13-15 minutes or until they are puffed and the edges just begin to turn golden.
  • Note: If you prefer crunchier cookies, let them go a little longer until they're more browned. For softer, chewier cookies {i.e. heaven!} bake as directed.
  • Remove from oven {this little spatula is perfect for the task!} and allow to cool for about 5-8 minutes, or until they've firmed up a bit. {Fight the urge to devour them instantly.} Carefully remove from baking pan and place on a cooling rack.