These cherry chocolate chip pecan cookies are thick and chewy, with a little bit of crunch. A combination of dried cherries, dark chocolate chips, chopped pecans, and flaky sea salt means there’s lots to love!
My husband is obsessed with chocolate chip cookies. Plain old, classic chocolate chip cookies. No add-ins, no fuss. And don’t get me wrong here, I absolutely love a good chocolate chip cookie too! BUT I can’t help wanting to add extras like browned butter, flaky sea salt, crunchy nuts, peanut butter & Nutella, three different kinds of chocolate chips, homemade caramel sauce, etcetera etcetera… And apparently, that’s something Ben will just never understand.
Early in our marriage, “I ‘just’ want chocolate chip cookies” became one of Ben’s favorite phrases. So, as often as I can, I do my best to rein in all my foodie instincts and make him some good old, chocolate chip cookies. But other days… I make these cherry chocolate chip pecan cookies and remind him of how lucky he is to have me anyway. 😉
These cookies came about because I happened to have extra dried cherries, and pecans lying around one afternoon when the craving for cookies struck. Cherries are my number one favorite kind of dried fruit, and I knew they would pair perfectly with both chocolate and the pecans. Because I’m slightly extremely addicted to chocolate and have a million chocolate chips in my pantry at all times, I decided to use two different types in these cookies: dark chocolate chips and semi-sweet chocolate chunks. You can use whichever chocolate chips/chunks suit your fancy, just make sure there’s plenty of it!
For extra pretty cookies (plus even more chocolate), don’t forget to set aside a handful of each of the add-ins, along with some flaky sea salt while the cookies are baking. Immediately after pulling the tray out of the oven, I get to work by pressing extra chocolate chips/cherries/pecans onto the top of each cookie. Then, I sprinkle a little sea salt on top, which is the perfect complement for chocolate chip cookies (that and a glass of cold milk, of course)!
What’s really important is to make sure you don’t overbake your cookies. The centers should still be slightly under done and doughy when they come out of the oven. They’ll continue to bake and set on the cookie sheet even as they slowly come down to room temperature. You’ll know they are ready to be taken out of the oven when the edges are firm and golden-brown in color.
If you make these cherry chocolate chip pecan cookies, take a photo and share them with me by tagging @flourcoveredapron on Instagram!
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Cherry Chocolate Chip Pecan Cookies
These cherry chocolate chip pecan cookies are thick and chewy, with a little bit of crunch. A combination of dried cherries, dark chocolate chips, chopped pecans, and flaky sea salt means there’s lots to love!
Ingredients
- 2 2/3 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips and/or chunks, plus extra for topping (dark chocolate is great!)
- 1 cup dried cherries, plus extra for topping
- 1 cup chopped pecans, plus extra for topping
- flaky sea salt, for topping
Instructions
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In a medium-size bowl, whisk together the flour, cornstarch, baking soda, and salt.
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Using an electric mixer, beat together the butter and both sugars in a large bowl until light and fluffy. With the mixer on low speed, add the vanilla, then the eggs one at a time, beating until incorporated after each addition.
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Gradually add the flour mixture until just combined. Using a wooden spoon or rubber spatula, fold in the cherries, chocolate, and pecans. Cover and chill the dough for at least 2 hours (or up to three days).
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Preheat the oven to 350 degrees Fahrenheit and prepare cookie sheets by lining them with a silicone baking mat. Scoop out 3 tablespoons of cookie dough at a time, roll into a ball using your hands, and place on a cookie sheet, about 2 inches apart.
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Bake for 12-14 minutes, or until cookies are golden brown on the edges, but slightly underdone in the middle. They will continue to bake on the cookie sheet after being removed from the oven.
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If desired, immediately after being removed from the oven, sprinkle each cookie with sea salt and press additional cherries, chocolate, and pecans onto the top of each cookie.
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Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
3 comments
These really do look perfect. Great job!
Thank you so much, Jess! 🙂
This recipe is my all time favorite chocolate chip cookie!! Thank you for this. I make them quite often. So good.