Of all the classic cookie recipes involving chocolate chips, sugar, and snickerdoodle, the best thing – a good peanut butter recipe that includes pecan nuts in small pieces has never been a success for me.
I’ve found a variety of recipes. Some are crisp, some tender, and some are chewy, but I’ve always wanted to make more.
My goal was not just for a great peanut butter cookie but to find a soft and dense cookie that can be bent and broken when folded into two. It also has the slightest hint of crispiness and, all the while delivers the delicious taste of peanut butter.
I’ve discovered it perfect peanut butter cookies with crunch pieces of pecans to give it that extra texture and a round richer taste. It’s hard to beat it. They’re delicious by themselves or with coffee.
So, without further delay, let’s bake this delicious cookie with peanut butter!
How do you bake the perfect Peanut Butter Cookies with Pecans?
The concept behind peanut butter cookies is quite easy:
Use a simple cookie recipe and substitute some sugar and butter with a peanut butter recipe, making the peanut butter-flavored cookie.
Some peanut butter cookies can be quick or easy crispy; however, my most delicious peanut butter biscuit isn’t just soft and chewy. It also has an added flavor of crunchiness thanks to pecans and is bursting with peanut butter flavor.
Here are the most important things to remember:
- The recipe requires 1/2 cup of peanut butter and chopped pecans.
- The oven should be heated to 325 F
- Bake cookies for 11-12 minutes.
Yes, it’s pretty simple despite being so delicious!
How to Add Chew to Chewy Cookies
I love my peanut butter cookies chewy. Many people enjoy a nice crunch, but I prefer the same soft and almost sticky texture with peanut butter biscuits.
Here are some suggestions for baking extra chewy cookies if you’d like yours to be chewier too:
- Make use of more sugar and flour for more chewy cookies. Some prefer gluten-free flours, but I prefer to use an all-purpose one. Use higher amounts of sugar and flour to put the cookies on a path toward chewiness.
- Bake the cookies the traditional way. That means you must start by mixing the butter using sugar, then add any other ingredients. This will ensure that all butter gets dispersed and gives the cookies a soft texture.
- Mix it thoroughly. As I’ve mentioned that I use plain flour that contains gluten in this recipe. To make the cookies chewy, ensure you mix the flour well in order in order to release the gluten within the flour.
- Give it a bit of crunchiness. The usual way to add chopped peanuts is to add chopped nuts; however, I prefer pecans. They are crisp and have a pleasant flavor, and are better than peanuts. They can be chopped into small pieces before being them into the mix. You can also leave a few whole to put on top too.
- Form the cookies. This is the most fun part. Scoop the dough with a small ice cream scoop and form it into small balls. Place the cookies on a cookie sheet lined with parchment paper. Press lightly to smooth. This is the time to put the pecan halves on the top.
- Bake them at a low temperature and slowly. When baking cookies that are chewy, you don’t want to cook the cookies (or you may end up with round biscotti). Baking at a lower temperature can help the cookies spread out a bit more when baking and also prevents them from overbaking.
There isn’t much instruction to enjoy peanut butter pecans. I love them with hot milk or with a cup of tea or, sometimes, with homemade cafe lattes.
I also like these with warm buttered rum in the winter months and after a tiring day. The rum is amazing with peanut butter and pecans; however, that is only my personal opinion.
The great thing about cookies is that you don’t have to be imaginative. You can just delve in and be completely satisfied. I’m sure that whatever you create will be delicious.
You can tweak the recipe to make your own.
I wouldn’t suggest any drastic changes; I would suggest a few minor variations to this classic, for example:
- Utilizing brown sugar as well as brown sugar only. Brown sugar is a great way to soften baked goods like cookies. They also get an enticing flavor that is not available in normal white sugar.
- Spread chopped pecans on the cookie and place half pecans over every cookie. It is something you could play around with. Two or three halves could provide a simple look or sprinkle bits across the entire surface to create pecan confetti.
- Use rum extract in the cookies in place of vanilla. It’ll add a wonderful taste and make them into something distinctive. Rum is a great match with peanut butter and pecan flavor.
- Sprinkles of sea salt. Since the cookies already have a sweet taste, they can be sprinkled with sea salt to achieve that perfect sweet-salty balance.
How to store the cookies
Storing cookies isn’t that difficult, isn’t it? Do you not just place your cookies into the cookie bowl, and that’s all there is to it?
Well, not quite. The most efficient method to preserve peanut butter pecans is to store them in an airtight container. A container that is airtight will ensure that the cookies are fresh and will help preserve their chewiness.
If you want to store your cookies for a long time, You can attempt this: Put a slice of bread into the airtight container with the cookies. This is an easy method; however, it can help the cookies to stay soft for longer since the cookies soak up the moisture of the bread.
How to Create Peanut Butter Cookies Using Pecans
Preheat the oven to 350F. Two cookie sheets should be lined with parchment paper.
Mixing bowl, mix the peanut butter, the sugar, and the butter.
Add vanilla and egg. Beat until smooth.
Gradually add baking powder and flour. Mix to combine.
After you’ve created the dough, add the pecans.
Form cookies into 1-inch balls with the cookie scoop. Lay the cookies on a cookie sheet and then press them lightly.
Put pecan halves over the top of the cookies (or all) of the biscuits and press them gently.
The cookies should be baked for at least 10 minutes.
The rack should be cool before serving.
Peanut Butter Cookies with Pecans
- Yield: 18 cookies
- Time to prepare: 10 minutes
- Cook time: 10 minutes
- Total time: 20 Minutes
The soft, chewy cookies are filled with peanut butter delight and a little pecan crunch.
- 1/2 cup butter softened
- 1 cup of peanut butter
- 1 cup of sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 1/4 cup all-purpose flour
- 1/2 cup pecans, chopped roughly (reserve some of them to sprinkle on the cookies)
- Preheat the oven to 350F. Two cookie sheets should be lined with parchment paper.
- Mix the peanut butter, sugar, and butter in a mixing bowl.
- Add vanilla and egg. Beat until smooth.
- Gradually mix in dry ingredients such as baking powder and flour. Mix until well-combined.
- After you’ve made the dough, mix in the pecans.
- Make the cookies into smaller 1-inch balls by using the cookie scoop.
- The balls should be placed on a cookie sheet and pressed gently. Pecan halves should be placed on top of some cookies and pressed lightly.
- Make the biscuits for about 10 minutes.
- The rack should be cool, then cool before serving.
Be sure to mix the flour very well. It is also possible to beat the butter using sugar by itself first. This will result in more chewy outcomes.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!