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Large almond butter chocolate chip pecan cookies stacked on a parchment paper lined baking sheet | All Images © Beyond the Butter™

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!
4 from 2 votes
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Course Cookies, Dessert
Cuisine American
Servings 6 servings

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

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.
  • 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).
  • Add in the almond butter, granulated sugar, and light brown sugar, and mix together until well blended.
  • Add in the egg and 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.
  • 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.
  • 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.
Keyword almond butter, almond butter chocolate chip cookies, almond butter chocolate chip pecan cookies, chocolate chip cookies, chocolate chips, chocolate dipped peanut butter cookies, small batch recipes
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