Chocolate Chip Pecan Cookie Bites

Chocolate Chip Pecan Cookie Bites | Bake or Break

I never get tired of chocolate chip cookies and their variations. I have a feeling I’m not alone. Not that long ago, I asked all of you to tell me your favorite cookie, and the overwhelming winner was chocolate chip. Seriously, it wasn’t even close.

Of course, if I’m making chocolate chip cookies, you can just about bet that there will be nuts involved. And those nuts will likely be pecans. Oh, how I do love them.

Miniaturize your chocolate chip cookies with these Chocolate Chip Pecan Cookie Bites! - Bake or Break

The variation on the classic here is that the cookies are made in mini muffin pans to create bite-size treats. All the good stuff is there – butter, brown sugar, vanilla – to give these the familiar taste we all know and love.

Miniature chocolate chips are just perfect for these. If you only have regular size chocolate chips, I would encourage you to chop them into smaller pieces. That will give you more chocolate in every bite. That’s always a good thing!

Chocolate Chip Pecan Cookie Bites are sweet, crunchy little bites of deliciousness. Perfect for gifts and entertaining! - Bake or Break

And, if you don’t have the same love of pecans that I do, feel free to substitute your favorite nut. If you’d prefer to leave them out altogether, then just omit them. Or, add another 1/2 cup or so of chocolate chips. It’s hard to argue with more chocolate, right?

Find more cookie recipes in the Recipe Index.

Chocolate Chip Pecan Cookie Bites

Yield: 48 cookie bites

Prep Time: 15 minutes

Cook Time: 12 minutes per pan

Chocolate Chip Pecan Cookie Bites are sweet, crunchy little bites of deliciousness. Perfect for gifts and entertaining!


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 cup miniature chocolate chips


  1. Preheat oven to 350°F. Place paper liners in 48 mini muffin cups.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the pecans and chocolate chips.
  5. Place about 2 teaspoons of dough in each lined muffin cup. Bake for 10-12 minutes or until lightly browned and cookies are set. Cool in pans on wire racks for 10 minutes. Then remove the cookies to a wire rack to cool completely.

This recipe was developed in partnership with Go Bold with Butter, where I am a paid contributor.