Soft, chewy cinnamon milk chocolate chip cookies studded with toasted pecans and bright candied orange peel. These Orange Pecan Milk Chocolate Chip Cookies are irresistibly tender — you’ll likely find yourself reaching for another before you know it.
I’m a big fan of thick, chewy chocolate chip cookies — they’re my go-to. For this version I folded orange zest and a touch of cinnamon into cream-cheese–enriched dough, then added toasted pecans, candied orange peel and milk chocolate chips for a cozy, holiday-inspired cookie.
This recipe was shared as part of the Great Food Blogger Holiday Cookie Swap, which benefits Cookies for Kid’s Cancer. I participated last year with chewy molasses cookies and was excited to join again this season.
I considered sending Moravian Christmas Cookies or traditional speculoos, but between “taste tests” those batches didn’t make it out the door — so these orange-pecan cookies became my swap entry instead.
When I got my list of cookie swap recipients, I was delighted to see both longtime favorites and new bloggers. And honestly, who doesn’t love receiving cookies in the mail?
One of the boxes I received came from a favorite blogger who sent peppermint white chocolate cookies — a perfect holiday treat. Other swaps included milk chocolate toffee butter cookies and lemon basil almond sugar cookies — a wonderful mix of flavors and textures that make cookie swaps so much fun.
These cookies are part of my “12 Days of Christmas Cookies” series. If you enjoy holiday baking, be sure to check out the other featured recipes in the series for more festive inspiration.
Orange Pecan Milk Chocolate Chip Cookies
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Ingredients
- 4 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 1 ½ teaspoons kosher salt
- 1 tablespoon orange zest from about 1 orange — only the bright orange parts
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 4 ounces cream cheese
- 1 cup butter softened
- 2 eggs
- ¾ cup toasted pecans coarsely chopped
- ½ cup candied orange peel finely chopped
- 2 cups milk chocolate chips
Instructions
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Start by rubbing the orange zest into the granulated sugar to break up clumps and help release the zest’s oils. Letting the zest sit in the sugar enhances the orange aroma.
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In a medium bowl whisk together the flour, cornstarch, baking soda, baking powder, cinnamon and salt. Set aside.
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In a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, sugars and the sugar-zest mixture on medium-high until light and fluffy.
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Add the eggs one at a time, scraping down the sides of the bowl after each addition.
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Reduce speed to low and gradually add the flour mixture, mixing until just combined.
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Fold in the milk chocolate chips, toasted pecans and candied orange peel on low until evenly distributed.
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You can bake immediately or refrigerate the dough overnight. Chilling makes thicker cookies that spread less and deepens the flavors, though it’s optional.
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Preheat the oven to 375°F and prepare baking sheets with parchment or silicone mats.
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Scoop the dough using a 1 tablespoon cookie scoop or roll into balls and space them about 2 inches apart on the sheet.
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Bake for 12 minutes, until the edges are just beginning to color — not browned, just kissed with color. Let the cookies rest on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
