These nutty peanut butter cookies are packed with toasted pecans and plenty of chocolate for a chewy cookie with big peanut butter flavor and a little extra crunch in every bite.
If you like peanut butter cookies with plenty of texture, these Nutty Peanut Butter Cookies are a great option. The dough has a rich peanut butter base and is filled with toasted pecans and three kinds of chocolate for a cookie that’s chewy, crunchy, and full of flavor.
They’re a simple twist on classic peanut butter cookies, with just enough chocolate and nuts to make every bite interesting.
Why You’ll Love These Cookies
- Big peanut butter flavor. Peanut butter is mixed right into the dough, giving these cookies a rich, classic peanut butter cookie base.
- A little crunch from pecans. Toasted pecans add texture and a nutty flavor that pairs perfectly with the peanut butter.
- Chocolate in every bite. A mix of semisweet, milk, and white chocolate gives the cookies plenty of chocolate without overpowering the peanut butter.
- Easy to make. These cookies come together quickly with simple ingredients and no special techniques.
Key Ingredients
- Peanut butter – Adds flavor and richness to the cookie dough. Crunchy peanut butter works well here, adding a little extra texture.
- Pecans – Bring a nutty crunch that balances the soft cookie and melty chocolate.
- Three kinds of chocolate – Semisweet, milk, and white chocolate chunks give the cookies lots of chocolate flavor and variety.
- Brown sugar – Adds moisture and helps create a chewy cookie texture.
Tips for Success
- Toast the pecans. Toasting the pecans before adding them to the dough deepens their flavor and keeps them crisp in the cookies.
- Flatten the cookies slightly. These cookies don’t spread a lot on their own, so gently flatten the dough before baking.
- Don’t over-bake. Bake just until the edges are lightly browned so the centers stay soft and chewy.
Variations
- Try different nuts. Walnuts or peanuts work well if you don’t have pecans on hand.
- Change the chocolate. Use your favorite combination of chocolate chips or chunks.
- Add peanut butter chips. For even more peanut butter flavor, swap one of the chocolates for peanut butter chips.
How to Store
Store the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze the baked cookies for up to 3 months. You can also freeze scoops of cookie dough and bake them later, adding an extra minute or two to the baking time.
A Nutty Twist on Peanut Butter Cookies
If you enjoy the classic combination of peanut butter and chocolate, these Nutty Peanut Butter Cookies are a simple way to add a little extra texture and flavor to a classic cookie. The toasted pecans and mix of chocolates make them a fun variation on traditional peanut butter cookies.
You might also enjoy my loaded peanut butter chocolate chip cookies or oatmeal peanut butter chocolate chip cookies.
More Peanut Butter Cookie Recipes
Nutty Peanut Butter Cookies
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (127 g) crunchy peanut butter
- ⅔ cup (133 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup coarsely chopped pecans, toasted
- ½ cup semisweet chocolate chunks
- ½ cup milk chocolate chunks
- ½ cup white chocolate chunks
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Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with silicone liners or parchment paper.
- Whisk together flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat butter, peanut butter, and brown sugar until light and fluffy. Add egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
- Stir in pecans and chocolates.
- Drop dough by tablespoonfuls onto prepared pans, leaving about an inch between cookies. Flatten each cookie slightly.
- Bake 8 to 10 minutes, or until lightly browned. Cool on pans on a wire rack for 5 minutes. Then, remove cookies to wire racks to cool completely.
Notes
- Recipe slightly adapted from Kraft.
- Nuts: If you prefer, you can substitute walnuts or peanuts for the pecans.
- Chocolate: Use any combination of chocolate chips or chunks you like. Semisweet, milk, dark, or white chocolate all work well.
- Peanut butter: Regular peanut butter (like Jif or Skippy) works best. Natural peanut butter can make the cookies spread unpredictably.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
12 Comments on “Nutty Peanut Butter Cookies”
I can’t imagine the quantities you must buy chocolate in! These cookies would certainly not last long around me; peanut butter and chocolate is very much my kind of show. I love how they have lots of little treasures in them 🙂
I try not to think about the amount of chocolate I use around here. Let’s just say it’s not an insignificant amount! 😉
Oh yum!
These cookies look so thick, chewy, and nutty! With all that chocolate, too, they’re just irresistible!
These sure got my attention…all my favorites! They look so beautiful. I went to the Kraft site to check out their recipe….and yours look so much more appealing than their recipe. Nothing against Kraft.
I am always looking for different type of cookie to make my grandpa, these I am sure will become a favorite of his and I will not have to search anymore! Wow these look so good!
Just made these and they are delish!!! My oven is horrible for baking so I have one pan that is browned and crunchy and one that is perfectly soft and chewy…both really good. Making vanilla ice cream to go with!!!
Enjoy, Tim! I bet those crunchy ones crumbled up with that ice cream would be delish!
Oooh these cookies are right up my alley! I just love peanut butter cookies!
Cookies are actually my least favorite thing to bake, but these definitely look worth it! THe chocolate PB combo is the best!
These babies have it all! LOVE!
I love cookies, peanut butter, chocolate, and toasted pecans. So, in summary, YUM!