Can I make Gooey Chocolate Pecan Coconut Cookies ahead of time?

Yes, Gooey Chocolate Pecan Coconut Cookies are great for making ahead. You can prepare the dough and store it in the refrigerator for up to 2 days. Alternatively, freeze the dough in portions and bake fresh cookies whenever needed.

How do I keep Gooey Chocolate Pecan Coconut Cookies soft and gooey?

To maintain the gooey texture, avoid overbaking the cookies. Remove them from the oven when the centers are still soft. Store Gooey Chocolate Pecan Coconut Cookies in an airtight container, and consider adding a slice of bread to help retain moisture.

Can I freeze Gooey Chocolate Pecan Coconut Cookies?

Absolutely. Gooey Chocolate Pecan Coconut Cookies freeze well both as dough and baked cookies. For best results, store them in a sealed container and thaw at room temperature before serving or reheating.

What can I use instead of pecans in Gooey Chocolate Pecan Coconut Cookies?

If you do not have pecans, you can substitute them with walnuts, almonds, or even hazelnuts. Each option will slightly change the flavor, but Gooey Chocolate Pecan Coconut Cookies will still turn out delicious.

Gooey Chocolate Pecan Coconut Cookies Easy Recipe

Name: Gooey Chocolate Pecan Coconut Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 cup (220 g) brown sugar, packed; 2 large eggs (room temperature); 2 teaspoons (10 ml) vanilla extract; 2 1/4 cups (280 g) all-purpose flour; 1/2 cup (50 g) unsweetened cocoa powder; 1 teaspoon (5 g) baking soda; 1/2 teaspoon (3 g) salt; 1 1/2 cups (270 g) semi-sweet chocolate chips; 1 cup (120 g) chopped pecans; 1/2 cup (40 g) sweetened shredded coconut; For the Frosting:; 1/2 cup (130 g) creamy peanut butter; 1/4 cup (57 g) unsalted butter, softened; 1 cup (120 g) powdered sugar; 2–3 tablespoons (30–45 ml) milk; 1/2 teaspoon (2.5 ml) vanilla extract; 2 tablespoons (15 g) chopped pecans for topping; 2 tablespoons (10 g) shredded coconut for topping

Description

Gooey Chocolate Pecan Coconut Cookies are rich, soft-baked chocolate cookies loaded with semi-sweet chocolate chips, crunchy pecans, and sweet shredded coconut, then topped with a creamy peanut butter frosting for an indulgent bakery-style treat.

Ingredients

Scale

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) brown sugar, packed
2 large eggs (room temperature)
2 teaspoons (10 ml) vanilla extract
2 1/4 cups (280 g) all-purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) salt
1 1/2 cups (270 g) semi-sweet chocolate chips
1 cup (120 g) chopped pecans
1/2 cup (40 g) sweetened shredded coconut
For the Frosting:
1/2 cup (130 g) creamy peanut butter
1/4 cup (57 g) unsalted butter, softened
1 cup (120 g) powdered sugar
2–3 tablespoons (30–45 ml) milk
1/2 teaspoon (2.5 ml) vanilla extract
2 tablespoons (15 g) chopped pecans for topping
2 tablespoons (10 g) shredded coconut for topping

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy, about 2–3 minutes.
Add the 2 eggs one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract.
In a separate bowl, whisk together 2 1/4 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in 1 1/2 cups chocolate chips, 1 cup chopped pecans, and 1/2 cup shredded coconut until evenly distributed.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are set but the centers remain soft and slightly gooey.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the frosting, beat together 1/2 cup peanut butter and 1/4 cup butter until smooth. Gradually add 1 cup powdered sugar, 2–3 tablespoons milk, and 1/2 teaspoon vanilla extract, beating until creamy.
Once cookies are fully cooled, spread frosting over each cookie and sprinkle with additional chopped pecans and shredded coconut.

Notes

Do not overbake; the centers should look slightly underdone for a gooey texture.
Chill the dough for 30 minutes for thicker cookies and enhanced flavor.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze unfrosted cookies for up to 2 months in a sealed container.
Use dark chocolate chips for a deeper, less sweet chocolate flavor.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 320 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg