My soft and chewy Peanut Butter Pecan Cookies are loaded with classic peanut butter cookie flavor with delicious chunks of pecan throughout the cookies! Top them off with a whole pecan for more great pecan flavor in these addictively tasty, buttery cookies!
Peanut Butter Pecan Cookies Recipe
I absolutely love a chewy, tender cookie with a bit of nut crunch to them and these peanut butter and pecan cookies are certainly no exception! The classic peanut butter flavor that we all know is packed with crushed pecans and topped with another whole nut as a bonus!
I'm not the only one in the family that starts out my cookie-eating ritual by first biting off the whole baked pecan from the top of the cookie. Then you can eat the rest of the cookie, preferably with a large glass of milk to dunk them into!
How To Make Peanut Butter Pecan Cookies
These are a simple cookie to make using a one-bowl method, but they do bake up with the best results after a one-hour chilling time. To get started gather your basic cookie ingredients plus the peanut butter and pecans!
- Butter - You can use either salted or unsalted butter for baking these cookies. If you are using unsalted butter, I would increase the amount of salt by ¼ teaspoon.
- Peanut Butter - I prefer to use creamy peanut butter, but that's just me! Use whichever peanut butter or nut butter that you love making your peanut butter cookies with.
- Sugars - Use a combination of both sugar and brown sugar, in equal amounts. For the brown sugar, you can use either light brown sugar or dark brown sugar for a deeper molasses flavor in your baked cookies.
- Eggs - Large eggs are needed to bind your cookie dough together, hold their shape, and add moisture. Because the dough will be chilled, the eggs don't need to be warmed to room temperature.
- Dry Ingredients - Including the baking soda and baking powder to react with each other and make your cookies soft and chewy. All-purpose flour is used to give the structure and bulk of your cookie.
- Vanilla Extract - Just a bit of vanilla extract can highlight the other flavors of your baked goods. It will make the nutty flavor of these tender cookies stand out more.
- Pecans - Crushed pecans are added to the cookie dough to enhance the nutty flavor and give a little bit of chewy texture. The baked pecans on the top of the cookie are delightfully crunchy, if you opt to add them!
Make the Cookie Dough
- In a large mixing bowl cream together the butter, peanut butter, sugar, and brown sugar. Beat the two large eggs and vanilla extract into the mixture.
- Add the baking soda, baking powder, and salt and mix into the wet ingredients.
- Stir in the flour until your cookie dough comes together and the flour is fully incorporated. Fold in the crushed pecans.
- Cover and refrigerate. Chill for an hour.
Bake the Peanut Butter Pecan Cookies
- Preheat your oven to 350ºF ( 175ºC ) and line a baking sheet or two with parchment paper.
- Roll out tablespoon size portions of the cookie dough into roughly 1 inch sized balls. Top each rolled dough ball with a whole pecan, or use the tines of a fork to make the usual peanut butter cookie criss-cross pattern.
- Bake the cookies for 10 - 12 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
- Transfer to a wire cooling rack to cool completely.
Storing Peanut Butter Pecan Cookies
Once your cookies are baked, they can store at room temperature in an airtight container for up to one week. The dough can be made ahead of time and stored in the refrigerator for up to 3 - 4 days. You may need to set the dough out for about 30 minutes before shaping when stored longer than the standard one hour of chilling time.
Freezing Baked Cookies & Cookie Dough
You can freeze the baked peanut butter pecan cookies for up to 3 months. I usually like to place my baked cookies on a baking sheet to freeze before packaging them into either a freezer container or a large Ziploc freezer storage bag.
This is also true of the cookie dough. Place cookie dough balls on a baking sheet and freeze individually, then transfer into a freezer storage container or bag. The frozen dough will store in the freezer for up to 3 months.
Bake the frozen cookie dough without thawing, just add about a minute to the baking time and watch for the lightly golden edges.
More Great Cookies To Bake
- Pumpkin Chocolate Chip Cookies
- Chocolate Macaroons
- Snickerdoodles
- Oatmeal Molasses Raisin Cookies
- Dark Chocolate Cookies
📖 Recipe Card
Peanut Butter Pecan Cookies
Ingredients
- 1 cup butter (softened at room temperature)
- 1 cup peanut butter (smooth or crunchy)
- 1 cup sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ½ cups all-purpose flour
- 1 cup pecans (crushed - plus a ½ cup reserved whole for the top of cookies, if desired)
Instructions
- Cream the butter, peanut butter (smooth or chunky, almond butter works too), sugar, and brown sugar together in a large mixing bowl.
- Add the eggs and vanilla extract then beat them into the butter, peanut butter, and sugars.
- Add the baking soda, baking powder, and salt and mix them into the wet ingredients. Mix in the flour until it is thoroughly incorporated into the cookie dough, then fold in the chopped pecans.
- Cover the bowl with plastic cling film wrap and refrigerate for an hour.
- Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet (or two) with parchment paper.
- Portion the chilled dough using a tablespoon to make cookie dough balls that are roughly 1 inch in size. Press the whole pecans into the tops of the cookie dough (if using) or make the usual criss-cross pattern of peanut butter cookies using the tines of a fork.
- Bake the peanut butter pecan cookies for 10-12 minutes or until golden around the edges.
- Allow the baked cookies to cool slightly on the baking sheet, about 5 minutes, before transferring to a wire cooling rack to cool completely.
Stephanie says
1st batch out of the oven!
They look great!
Antje says
Hallo. Rezept klingt gut und würde es gerne ausprobieren.
Aber bin verunsichert weil 2mal Backpulver Menge hintereinander angegeben ist.
Ist das ein Fehler? 2 1/2 tsp Backpulver?
Wäre sehr froh wenn ich ne Antwort bekäme und dadurch die Kekse backen kann.
"Hello. Recipe sounds good and would like to try it.
But I'm unsure because the amount of baking powder is given twice in a row.
Is this a mistake? 2 1/2 tsp baking soda?
Would be very happy if I got an answer and can bake the cookies."
Angela @ BakeItWithLove.com says
Die erste Zutat ist Backpulver (Natriumbikarbonat), die zweite wird nicht richtig übersetzt. Es ist eine Mischung aus Backpulver und Säure wie Weinstein. Sie können die zweite Menge weglassen, aber die Kekse gehen dann auch nicht so gut auf.
"The first ingredient is baking soda (sodium bicarbonate) the second is not translating correctly. It is a mix of baking soda and acid like cream of tartar. You can omit the second amount, but the cookies will not rise as well."
Olivie Farm says
I wanted to make a treat with ingredients I already had and these cookies were perfect! I made them for an elderly neighbor who graciously clears my driveway entrance when the snowplow passes and leaves a berm. He actually called and said "they were delicious and not too sweet, like other cookies I've had and had to throw out". Thank you for sharing your recipes, AND for the way you write the recipes so one doesn't have to keep scrolling up for the measurements. Fantastic blog! Blessings to you always.
Jo says
So yummy! I made a few modifications, which resulted in tasty crumbly cookies (rather than chewy). For a half batch, I replaced the flour with 1 1/2 cups oat flour and 1/4 cup flaxseed meal. I also reduced the sugars to be 1/4 cup of granulated and 14 cup brown. Lastly, I mixed in chopped walnuts and a few dark chocolate chips along with the pecans. The family really liked this version as well.
Mary Ellen Delgado says
Another shortcut I took each time: I did not want to take the time to roll the dough, etc so I just scooped out with a tiny cookie scooper and plopped on the parchment paper. Mmmmm...so good!
Virginia Purcell says
Simple easy peasy and really great taste! Definitely a keeper in this household.
Mary Delgado says
First time making these. I'll let you know how they turn out! I just wanted to thank you for making your recipes so EASY to use. I'm only making a half batch, and I was so glad to see I could easily halve the recipe! Your recipes provide the ability to change other measurements as well! Thank you!
Angela @ BakeItWithLove.com says
Thank you, Mary! It's awesome to hear when someone finds (and likes) a feature we like too! Let us know how your cookies turn out! ~ Angela
Mary Ellen Delgado says
Hi Angela! I forgot to follow up last time, but I'm making the cookies again today. I usually make Oatmeal Walnut for my husband, but after making these, he said "forget the other ones, these are it!" Making again today, but I took some shortcuts. I don't like to spend a lot of time in the kitchen, so I bypassed the frig step and just scooped out and pressed a small scoopful onto parchment paper lined pans (no clean up!). They are delicious! Thank you again for the recipe!
Angela @ BakeItWithLove.com says
That is awesome to hear! So glad your husband enjoys these, we certainly do too! Did you adjust the flour amount to skip the chilling? How'd the shape hold up? Thanks so much for stopping back in to share your results!! ~ Angela
Mary Ellen Delgado says
No, I did not adjust the flour - I'm not that baking savvy. They turned out fine, just like the first batch. I didn't notice this before, but yours is the first recipe I've followed that includes the ingredients with each step. FANTASTIC! That is going to make the cookies easier to bake today! THANK YOU!
Angela @ BakeItWithLove.com says
Aw, Mary, you're awesome! Thanks so much for sharing what you did to make these cookies!
And I'm super happy to hear that you love the steps with ingredients!!