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!
1cuppecans(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.