Almond Butter Chocolate Chip Pecan Cookies

4.67 from 6 votes

Almond Butter Chocolate Chip Pecan Cookies

These Almond Butter Chocolate Chip Pecan Cookies are a delicious twist on the classic chocolate chip cookie, featuring almond butter to add a nice, nutty flavor. They're 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 saltiness to all that sweet—sprinkle on some sea salt flakes!

Prep Time15

Cook Time16

Total Time31

Course: Cookies, Dessert

Cuisine: American

Servings: cookies

Author: Jennifer

Equipment

Ingredients

1/2 cup All-Purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons Unsalted Butter room temperature
1/4 cup Creamy Almond Butter
1/4 cup Granulated Sugar
1/8 cup Light Brown Sugar lightly packed
1 Large Egg
1 teaspoon Vanilla Extract
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Chopped Pecans
Sea Salt Flakes for sprinkling

US Customary - Metric

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.
1/2 cup All-Purpose Flour, 1/2 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1/4 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.
1/4 cup Creamy Almond Butter, 1/4 cup Granulated Sugar, 1/8 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.
1/2 cup Semi-Sweet Chocolate Chips, 1/2 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.

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