• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • home
  • recipe box
  • about
  • work with me
  • subscribe
menu icon
go to homepage
  • home
  • recipe box
  • about
  • work with me
  • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • home
    • recipe box
    • about
    • work with me
    • subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Published: Jul 28, 2020 • Modified: Feb 27, 2023 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Almond Butter Chocolate Chip Pecan Cookies

    Jump to Recipe Print Recipe

    Almond Butter Chocolate Chip Pecan Cookies are a delicious twist on the classic chocolate chip cookie that uses almond butter to give them a nice nutty flavor! With this small batch recipe, you get six large cookies that are super soft and chewy in the center with a light, crispy golden brown outside that is packed with semi-sweet chocolate chips and chopped pecans. And for a touch of salty to all that sweetness—sprinkle on some sea salt flakes!

    Hand holding a large almond butter chocolate chip pecan cookie | All images © Beyond the Butter™
    Overhead view of stacked almond butter chocolate chip cookies | All images © Beyond the Butter™
    Jump to:
    • Reasons Why You'll Love This Recipe
    • How to Freeze Cookie Dough
    • No-Stir Almond Butter
    • Substitutions
    • The Best Size Cookie Scoop
    • More Chocolate Chip Dessert Recipes!
    • 📖 Recipe

    Reasons Why You'll Love This Recipe

    • Super soft and chewy inside with a crispy outside.
    • A simple, no-fuss cookie recipe.
    • No cookie dough chilling is required.
    • 15 minutes or less to prep.
    • Loaded with chocolate chips and chopped pecans.
    • A small batch recipe that makes six large chocolate chip cookies.
    • Taste incredibly good warm.
    • A great treat to make for the family or a new neighbor.

    These almond butter chocolate chip pecan cookies really are an easy-to-make recipe that anyone can enjoy! If you make them, remember to share a photo or two with me over on social and/or leave a review and star rating below!

    Hand holding a large almond butter chocolate chip pecan cookie that's been split in half | All images © Beyond the Butter™

    How to Freeze Cookie Dough

    Freezing this almond butter chocolate chip pecan cookie dough is easy and a nice time saver! You will need a cookie scoop, baking sheet, freezer bag, and a permanent marker.

    The following instructions work for my other cookies as well!

    1. Make the cookie dough.
    2. Using a cookie scoop and/or your hands, shape the cookie dough into six balls and place them onto a baking sheet.
    3. Freeze the cookie dough balls until they are firm (1-2 hours).
    4. Place them side by side into the freezer bag and, before sealing, remove as much air as possible. If using a vacuum sealer, it will remove the air for you.
    5. Write the cookie dough name on the bag and the expiration date (3 months from the date made).
    6. Bake when ready to eat! Do not bring it to room temperature before baking. Simply add a few minutes to the recommended baking time.

    Freezing Notes

    Instead of a freezer bag, you can also use a food vacuum sealing system like FoodSaver. I swear by mine! Note you will also need vacuum-sealed bags.

    I recommend freezing them in smaller size cookie dough balls.

    Overhead image of almond butter chocolate chip pecan cookies with the center cookie splitting in two | All images © Beyond the Butter™

    No-Stir Almond Butter

    For this almond butter chocolate chip pecan cookies recipe, I recommend using creamy, no-stir almond butter. You can also use the crunchy kind if you want a little more crunch with your cookie.

    If you have the type that you need to stir, that is fine. Just make sure you stir it up really well before adding it to the other ingredients.

    Substitutions

    Almond Butter Substitutions. While I have not made these with any other nut butter, you can use peanut butter, cashew butter, or sunflower butter in place of almond butter. The ratio is a 1:1 replacement.

    Pecans Substitutions. If pecans are not your thing, you can use walnuts, almonds, or macadamia nuts! Or you can omit the pecans from the recipe entirely and double up on the chocolate chips!

    Semi-Sweet Chocolate Chip Substitutions. While I didn't test this recipe using anything but semi-sweet chocolate chips, you can try swapping them out for milk chocolate chips. You can also replace them with chopped dark chocolate. Use the same measurements as noted in the recipe.

    Large almond butter chocolate chip pecan cookies stacked on a baking sheet with a small pitcher of milk and bowl of chocolate chips and pecans nearby| All Images © Beyond the Butter™

    The Best Size Cookie Scoop

    For a larger almond butter chocolate chip pecan cookie, like the ones I made here, I recommend using a 3 ½ tablespoon-size cookie scoop. The cookie scoop I used is size #16 from Solula. This will give you roughly a 4 - 4 ½ inch diameter cookie.

    For a smaller almond butter chocolate chip cookie, use a 1 ½ tablespoon, medium size cookie scoop. You should also reduce your baking time as well.

    Baking sheet of almond butter chocolate chip pecan cookies | All images © Beyond the Butter™

    More Chocolate Chip Dessert Recipes!

    • Stack of 3 oatmeal chocolate chip salted caramel cookies on a parchment paper lined baking sheet.
      Oatmeal Chocolate Chip Salted Caramel Cookies
    • Bakery style chocolate chip mufins unwrapped with a small dipping bowl of sparkling sugar.
      Bakery Style Chocolate Chip Muffins
    • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
      Chocolate Chip Cake
    • Small batch chocolate chip cookie dough cupcakes on a white marbled background.
      Chocolate Chip Cookie Dough Cupcakes

      Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe, please click the stars below to comment and rate this recipe. Don't forget to share photos of your dessert creations on Instagram as well by tagging @Beyond.the.Butter and using the hashtag #beyondthebutter.

      📖 Recipe

      Large almond butter chocolate chip pecan cookies stacked on a parchment paper lined baking sheet.

      Almond Butter Chocolate Chip Pecan Cookies

      Author: Jennifer
      Almond Butter Chocolate Chip Pecan Cookies are a delicious twist on the classic chocolate chip cookie that uses almond butter to give them a nice, nutty flavor! They're soft and chewy in the center with a light, crispy golden brown outside that are packed with semi-sweet chocolate chips and chopped pecans. And for a touch of salty to all that sweet—sprinkle on some sea salt flakes!
      5 from 6 votes
      (prevent your screen from going dark while making this recipe)
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 16 minutes
      Total Time 31 minutes
      Course Cookies, Dessert
      Cuisine American
      Servings 6 cookies
      Calories 347 kcal

      Equipment

      Large Cookie Scoop
      Baking Sheets
      Parchment Paper

      Ingredients
       

      • ½ cup All-Purpose Flour
      • ½ teaspoon Baking Powder
      • ¼ teaspoon Baking Soda
      • ¼ teaspoon Salt
      • 2 tablespoons Unsalted Butter (room temperature)
      • ¼ cup Creamy Almond Butter
      • ¼ cup Granulated Sugar
      • ⅛ cup Light Brown Sugar (lightly packed)
      • 1 Large Egg
      • 1 teaspoon Vanilla Extract
      • ½ cup Semi-Sweet Chocolate Chips
      • ½ cup Chopped Pecans
      • Sea Salt Flakes (for sprinkling)

      Instructions

      • Adjust the oven rack to the 2nd level mark (just above center) and preheat the oven to 350ºF. Line a cookie sheet with parchment paper or a silicone mat.
      • In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda and salt until well blended. Set to the side.
        ½ cup All-Purpose Flour, ½ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
      • Using your hand held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter until soft and creamy (about 1-2 minutes).
        2 tablespoons Unsalted Butter
      • Add in the almond butter, granulated sugar, and light brown sugar, and mix together until well blended.
        ¼ cup Creamy Almond Butter, ¼ cup Granulated Sugar, ⅛ cup Light Brown Sugar
      • Add in the egg and vanilla extract.
        1 Large Egg, 1 teaspoon Vanilla Extract
      • Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, mixing until just combined. Scrape down the sides of the mixing bowl we needed.
      • With a spatula, fold in the semi-sweet chocolate chips and chopped pecans.
        ½ cup Semi-Sweet Chocolate Chips, ½ cup Chopped Pecans
      • Scoop the cookie dough into 6 large size balls and place them onto the cookie sheet leaving at least 2 inches between them. Sprinkle with sea salt flakes, if desired.
        Sea Salt Flakes
      • Bake for 14-16 minutes at 350ºF. The cookies should be soft in the middle with the edges being a light-medium golden brown.
      • Remove from oven and allow to cool on the baking sheet for 5 minutes. Top with more chocolate chips and pecans, if desired.
      • Using a large serving spatula, transfer the cookies to a wire cooling rack to cool completely.

      Recipe Notes

      • While I have not made these with any other nut butter, you can use peanut butter, cashew butter, or sunflower butter in place of almond butter. The ratio is a 1:1 replacement.
      • If pecans are not your thing, you can use walnuts, almonds, or macadamia nuts! Or you can omit the pecans from the recipe entirely and double up on the chocolate chips!
      • While I didn't test this recipe using anything but semi-sweet chocolate chips, you can try swapping them out for milk chocolate chips. You can also replace them with chopped dark chocolate. Use the same measurements as noted in the recipe.

      Nutrition

      Calories: 347kcal | Carbohydrates: 32g | Protein: 6g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 193mg | Potassium: 230mg | Fiber: 3g | Sugar: 19g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 2mg

      Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

      Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
      « Small Batch Chocolate Cupcakes
      S'mores Cheesecake »

      © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

      Reader Interactions

      Comments

        Leave a Review and Star Rating Cancel reply

        Your email address will not be published. Required fields are marked *






      1. Rose says

        September 27, 2020 at 9:17 pm

        I made these today! Turned out great.

        Reply
        • Jennifer says

          September 28, 2020 at 1:51 pm

          Yay! I'm so glad you loved them!

          Reply
      2. Qiana says

        September 28, 2020 at 9:04 pm

        Jennifer these were so great! Made these in between zoom meetings today!

        Reply
        • Jennifer says

          September 29, 2020 at 1:08 pm

          Excellent! I'm so glad they were a hit!

          Reply
      3. Kathy says

        October 22, 2020 at 10:15 pm

        3 stars
        I like these but they came out a little dry. The shape held up great for not having to chill.

        I'm wondering if the organic almond butter from WF wasn't a good fit? It was oily but more solid before I put into mixer. Thought it would work fine because the mixture came together well.

        Reply
        • Jennifer says

          October 29, 2020 at 9:08 am

          Hi Kathy! That's a bummer they didn't come out right for you. It is possibly the organic almond butter with the oils played a part. You really have to make sure it's well stirred before adding it to your cookie dough. The brand I've used was from Wegman's, I believe, and it was already stirred together and creamy. No layer of oil on top.

          Reply
      4. Tressa Dorman-Hatfield says

        November 18, 2020 at 4:18 pm

        5 stars
        Loved it! It's one of my top 3 cookie recipes now. I added a little extra butter since my almond butter was a bit dry which I am confident was the right choice. I also swapped 1/4 tsp of vanilla extract for caramel extract. Something I do in a lot of my baking. 🙂 Thank you for sharing this recipe! It's great!

        Reply
        • Jennifer says

          November 18, 2020 at 5:24 pm

          Thank you so much for trying them, Tressa! I'm glad they're a new favorite! Also, love the idea about swapping out the vanilla extract for caramel!

          Reply
      5. Michelle says

        January 22, 2021 at 11:14 pm

        5 stars
        The cookies turned out so yummy and perfect! I know I’m gonna be making these again. I cut the granulated sugar by half.

        Reply
      6. Megan says

        January 23, 2021 at 7:27 pm

        5 stars
        So so so good!!! Can’t wait to make them again, thank you for sharing!

        Reply
      7. m says

        January 29, 2021 at 3:26 pm

        I normally put my natural peanut butter in the fridge (so it’s a little thicker, otherwise it’s too liquidy). would I need to bring it to room temperature /let it get super creamy (liquidy) for this recipe?

        Reply
        • Jennifer says

          January 29, 2021 at 3:51 pm

          Yes, I would recommend bringing it to room temperature. It shouldn't be liquidy though, just the normal consistency of creamy peanut butter. If you use a natural organic peanut butter where the oil separates make sure it's well stirred before adding to the cookie dough mixture.

          Reply
      8. Mel says

        January 30, 2021 at 6:43 pm

        5 stars
        These cookies are amazing!! I added a tiny bit of extra salt as my
        nut butter was unsalted, and I didn’t have any flakey sea salt to put on top. I made these with a mix of milk chocolate chips and dark chocolate chunks and omitted the pecans, super good.

        Reply
        • Jennifer says

          January 30, 2021 at 8:30 pm

          That’s wonderful! Thank you so much for trying them and for including the tweaks you made!

          Reply
      9. Kelly says

        May 15, 2021 at 8:27 pm

        5 stars
        Just made these with Bob’s gf flour and added 1/2 tsp espresso powder,toasted the pecans and chilled the dough balls for 45min. They’re fabulous!!!

        Reply
      10. cc says

        July 25, 2022 at 2:55 pm

        hello! how should i subsitiute the almond butter (i suppose it's natural), for creamy PB (like skippy?)

        Reply
        • Jennifer says

          July 25, 2022 at 5:18 pm

          Hi! It would be a 1:1 substitution.

          Reply

      Primary Sidebar

      hello! image

      Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

      Beyond the Butter® Favorites

      • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
        Bakery Style Lemon Blueberry Streusel Muffins
      • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
        Chocolate Chip Cake
      • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
        Small Batch Chocolate Cupcakes
      • Stack of three lemon bars on white background.
        Super Easy Lemon Bars
      • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
        Classic Peanut Butter Blossoms
      • Angled image of sliced single layer chocolate cake on parchment paper with slices of cake on small dessert plates around it and a knife on parchment paper.
        Single Layer Chocolate Cake

      Cake Recipes

      • Slices of moist banana cake on ceramic dessert plates on a dark wood background.
        Moist Banana Cake
      • Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby.
        Chocolate Chip Ricotta Cake
      • Stack of three pumpkin pie cake bars on a parchment paper lined bottom.
        Pumpkin Pie Cake Bars
      • Slices of mini strawberry sheet cake topped with strawberry buttercream frosting and fresh strawberries with one slice on its side.
        Mini Strawberry Sheet Cake
      • Individual no-bake strawberry cheesecakes topped with strawberry glaze and a fresh strawberry on a parchment paper-lined baking sheet.
        Individual No-Bake Strawberry Cheesecakes
      • Small lemon cream cheese pound cake slice on a small dessert plate on white background.
        Small Lemon Cream Cheese Pound Cake

      Featured On

      Beyond the Butter features

      Follow Me On Pinterest

      Follow Beyond the Butter® on Pinterest | © Beyond the Butter®

      Footer

      ↑ back to top

      Resources

      • Privacy Policy
      • Recipes
      • Shop

      Newsletter

      • Subscribe
      • Instagram
      • Facebook
      • Pinterest

      Contact

      • Work with Me
      • About

      © 2023 Beyond the Butter®, All Rights Reserved.