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
- Oatmeal Molasses Raisin Cookies
- Dark Chocolate Cookies
Peanut Butter Pecan Cookies
- 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)
- Cream the butter, peanut butter (smooth or chunky, almond butter works too), sugar, and brown sugar together in a large mixing bowl.1 cup butter, 1 cup peanut butter, 1 cup sugar, 1 cup light brown sugar
- Add the eggs and vanilla extract then beat them into the butter, peanut butter, and sugars.2 large eggs, 2 teaspoon vanilla extract
- 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.1 ½ teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, 2 ½ cups all-purpose flour, 1 cup 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!