Gooey Pecan Chocolate Chip Cookie Cups

Gooey Pecan Chocolate Chip Cookie Cups deliver melt-in-your-mouth perfection. These cookie cups solve the problem of messy, dry treats. After making this many times, I know the secret to a perfect batch. The rich, gooey center is irresistible. Try this with my Easy Sticky Mongolian Meatballs with Roasted Broccoli. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Sticky Mongolian Meatballs with Roasted Broccoli and Roasted Beet and Sweet Potato Salad with Feta and Walnuts.

What You'll Need for Gooey Pecan Chocolate Chip Cookie Cups

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped pecans
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Optional: 1 tablespoon sea salt for topping
• Optional: 1 teaspoon cinnamon for extra flavor

How to Make Gooey Pecan Chocolate Chip Cookie Cups

1. Prep the tin: Grease a muffin tin with butter or non-stick spray. Set aside.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: In a separate bowl, cream together butter and brown sugar until light and fluffy.
4. Add wet ingredients: Mix in the egg and vanilla extract until fully combined.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined.
6. Add chocolate and pecans: Stir in chocolate chips and chopped pecans.
7. Fill the tin: Spoon the dough into the prepared muffin tin, pressing it into the cups.
8. Bake: Bake at 350°F (175°C) for 12–15 minutes, or until golden brown.
9. Cool and serve: Let cool for 5 minutes before removing from the tin. Serve warm.

Storing & Reheating Gooey Pecan Chocolate Chip Cookie Cups

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Make up to 2 days in advance and store at room temperature

Freezing Gooey Pecan Chocolate Chip Cookie Cups

Freeze for up to 1 month in an airtight container

How to Reheat Without Drying It Out

Oven: Reheat at 350°F (175°C) for 5–7 minutes Microwave: Microwave for 10–15 seconds for a soft center

Recipe Notes

• Chef tip: Press the dough firmly into the tin for even baking
• Best substitution: Use dark chocolate chips for a richer flavor
• Make-ahead: Bake and cool completely. Store in an airtight container for up to 3 days
• Scaling: Double the recipe for a larger batch
• Troubleshooting: If the dough is too dry, add 1–2 tablespoons of milk gradually

Gooey Pecan Chocolate Chip Cookie Cups

⏱

Prep

15 min

🍳

Cook

15 min

⏳

Total

30 min

🍽

Serves

12 servings

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped pecans

Seasonings

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Optional Toppings

• 1 tablespoon sea salt for topping
• 1 teaspoon cinnamon for extra flavor

Instructions

1. Prep the tin: Grease a muffin tin with butter or non-stick spray. Set aside.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: In a separate bowl, cream together butter and brown sugar until light and fluffy.
4. Add wet ingredients: Mix in the egg and vanilla extract until fully combined.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined.
6. Add chocolate and pecans: Stir in chocolate chips and chopped pecans.
7. Fill the tin: Spoon the dough into the prepared muffin tin, pressing it into the cups.
8. Bake: Bake at 350°F (175°C) for 12–15 minutes, or until golden brown.
9. Cool and serve: Let cool for 5 minutes before removing from the tin. Serve warm.

Notes

• Chef tip: Press the dough firmly into the tin for even baking
• Best substitution: Use dark chocolate chips for a richer flavor
• Make-ahead: Bake and cool completely. Store in an airtight container for up to 3 days
• Scaling: Double the recipe for a larger batch
• Troubleshooting: If the dough is too dry, add 1–2 tablespoons of milk gradually

Storage

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze for up to 1 month in an airtight container
• Oven reheat: Reheat at 350°F (175°C) for 5–7 minutes
• Microwave reheat: Microwave for 10–15 seconds for a soft center
• Make ahead: Make up to 2 days in advance and store at room temperature

Nutrition Per Serving

• Calories: 220
• Protein: 3g
• Fat: 10g
• Carbs: 28g
• Fiber: 1g
• Sugar: 12g
• Sodium: 150mg
• Cholesterol: 45mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Gooey Pecan Chocolate Chip Cookie Cups FAQs

A Warm Final Note

I can’t wait for you to try Gooey Pecan Chocolate Chip Cookie Cups and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!