Chocolate Chip Pecan Cookie Dunkers

All right, I’m squeezing in one last cookie recipe before Christmas!  Because you can never have enough cookies!  Right?  Right.

If anyone is still doing some Christmas baking, I’ve got an amazing cookie recipe for you today.  This is one that I’ve been making for about 5 years, but I actually make it all year round.  It’s not just a holiday cookie for me.  So, if you’re finished your holiday baking, don’t worry, you can still make these cookies.  You don’t need to wait until next Christmas!

Chocolate Chip Pecan Cookie Dunkers - Bake.Eat.Repeat.

And you really should make these cookies.  They are a cross between a chocolate chip cookie and a chocolate chip biscotti.  Chocolate chip pecan cookie dunkers.  Cause you can dunk them in your coffee or hot chocolate and they’re amazing.  But they’re not really biscotti.

For one, you bake them in a 9×9 inch pan, rather than forming a loaf shape on a baking sheet.  But they’re still sliced and baked twice like a biscotti.  They’re still crisp on the outside like a biscotti, but a bit softer on the inside than biscotti typically are.

Chocolate Chip Pecan Cookie Dunkers - Bake.Eat.Repeat.

Chocolate chip pecan cookie dunkers.  The perfect cross between two amazing cookies.  For when you can’t decide which you want.

Chocolate chip cookie or biscotti?  Make these, they’re the perfect blending of both.

Merry Christmas everyone!  I hope you all have a wonderful Christmas celebrating with your family and friends!

Chocolate Chip Pecan Cookie Dunkers - Bake.Eat.Repeat.

Chocolate Chip Pecan Cookie Dunkers

Yield: 24 cookie dunkers

Note: These were longer cookies in the original recipe, cutting the 9x9 square into 18 - 1/2 inch cookies. I like them better as shorter, thicker cookies, so I cut them into 12 - 3/4 inch cookies after cutting the 9x9 square in half, for 24 smaller cookie dunkers. If you prefer really long cookies, feel free to cut them the same as in the original recipe!

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1/2 cup unsalted butter, softened
1/2 cup brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup mini semi-sweet chocolate chips
1/2 cup pecans, chopped
6 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter


  1. Preheat the oven to 350 degrees F. Line a 9x9 inch baking pan with foil, letting the foil hang over the edges of the pan. Set aside.
  2. In a stand mixer, or in a large bowl with an electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla and mix well. Add the flour and baking soda and mix until just combined. Stir in the chocolate chips and pecans. Press the cookie dough into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until golden brown and the center is set. Let cool in the pan on a wire rack for 1 hour.
  3. Reduce the oven temperature to 325 degrees F. Using the foil, lift out the cookies. Cut the square in half, and then cut each half into 12, 3/4 inch cookies. Lay the cookies cut side down on an ungreased cookie sheet. Bake for 20-25 minutes or until crisp, turning carefully halfway through the baking time. Cool completely on the cookie sheet.
  4. In a microwave safe bowl, microwave 2/3 of the chopped chocolate with the butter at 50% power in 30 second increments. Stir after each 30 seconds until chocolate is fully melted. Add the last third of the chopped chocolate and stir until it is fully melted. Dip one side of each cookie in the melted chocolate and lay on a piece of wax paper to allow the chocolate to set.
  5. Cookies will keep well in an airtight container at room temperature for one week, or freeze for up to 3 months.


Source: Adapted from Better Homes and Gardens .


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    • stacey says

      I love making these in a square pan instead of forming a loaf shape like regular biscotti. Seems easier and quicker somehow! Thanks Tina!

  1. says

    Stacey, these cookies look perfect! I love the name of these, too! You can never go wrong with dunkers. Such a great idea to combine chocolate chips and pecans. I wish I had a plate of these to dunk in my morning coffee! Pinned!

    • stacey says

      Thanks Katie! I can’t take credit for the name though, it’s what they were called in the original recipe that I modified and I couldn’t think of anything better! :) Merry Christmas Katie!

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