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!
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.
- Tastes 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! And if you love this recipe, definitely check out my Super Soft Molasses Cookies, Classic Peanut Butter Blossoms, and Double Chocolate Salted Caramel Cookies!
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 cookie recipes as well!
- Make the cookie dough.
- Using a cookie scoop and/or your hands, shape the cookie dough into six balls and place them onto a baking sheet.
- Freeze the cookie dough balls until they are firm (1-2 hours).
- 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.
- Write the cookie dough name on the bag and the expiration date (3 months from the date made).
- Bake when ready to eat! Do not bring it to room temperature before baking. Simply add a few minutes to the recommended baking time.
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-sized cookie dough balls.
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.
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.
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.
More Chocolate Chip Dessert Recipes!
If you tried this Almond Butter Chocolate Chip Pecan Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Almond Butter Chocolate Chip Pecan CookiesAuthor:
- Large Cookie Scoop
- Baking Sheets
- Parchment Paper
- 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)
- 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.
- 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.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.