Chocolate Chip and Pecan Cookies with Marshmallow Creme

These chocolate chip cookies get some extra refinement from toasted pecans and dark chocolate. Smooth and glossy marshmallow creme subs in for royal icing, and a dusting of your favorite sprinkles completes the look.
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  • Level: Easy
  • Total: 2 hr 20 min (includes chilling and cooling times)
  • Active: 50 min
  • Yield: about 36 cookies
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Ingredients

Cookie Dough:

1 1/3 cups all-purpose flour (see Cook's Note)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup packed light brown sugar

1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup dark chocolate chips 

Filling:

1 cup toasted pecans, roughly chopped

Add-Ins:

1 cup marshmallow creme, such as Marshmallow Fluff

Holiday sprinkles, for decorating (see Cook's Note) 

Directions

  1. For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl.
  2. Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon.
  3. For the filling: Stir in the pecans until just combined. 
  4. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight.
  5. Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment. 
  6. Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet.
  7. For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme). 

Cook’s Note

When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Please avoid metallic dragees when picking out your favorite holiday sprinkles for these cookies.