Soft & chewy peanut butter cookies studded with gooey chunks of chocolate, white chocolate, and chunks of pecans.
These cookies are loaded with texture and flavor from soft bits of white and dark chocolate chips to crunchy pecans. They are perfectly chewy and soft and are the ultimate holiday treat.
If you’re a fan of loaded cookies, then you’ll be a huge fan of these.
These cookies are studded with gooey white and dark chocolate chips and chopped pecans. They are nutty in flavor from the peanut butter and soft and chewy in texture from dark brown sugar.
If you’re planning on making a cookie box for some loved ones this season I highly recommended adding a batch or two of these.
How to make Peanut Butter Pecan Chocolate Chip Cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, use a handheld mixer on medium-low speed to combine the melted butter, peanut butter, and sugars until creamy. On low speed, beat in the vanilla extract and non-dairy milk. Add the flour, baking soda, and salt. Beat on low until a soft dough forms. Fold in pecans, and dark and white chocolate.
- Use a 1.5 tbsp cookie scoop or portion out 1.5 tbsp of dough and place on prepared baking sheet (about 6 dough balls per large baking sheet). Bake for 10-11 minutes or until tops are light golden brown. Immediately out of the oven, tap the baking sheet a couple times on a flat surface to flatten the cookies a bit and release excess air. Sprinkle over flaky sea salt. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
Why you’ll love these Peanut Butter Pecan Chocolate Chip Cookies:
Soft & chewy.
Crunchy & gooey.
Simple & easy to make.
Perfect holiday cookie!
Oh so delicious.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of these cookies. You might be able to sub the flour with a gluten-free all-purpose flour, but the texture will not be quite the same as this recipe.
Where can I find vegan white chocolate chips?
Amazon sells great vegan white chocolate chips. You may be able to find some at Whole Foods or a speciality grocery store. If you aren’t vegan, you can use regular white chocolate chips.
Whats the shortest amount of time I can chill these cookies?
I recommend chilling for at least 30 minutes. I recommend overnight for optimal flavor and texture, but 30 min-1 hour will do!
If you’re looking for more delicious vegan cookie recipes, you’ll also love these Chewy Peanut Butter Cookies, these Salted Dark Chocolate Chunk Espresso Cookies, and The Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & chewy peanut butter cookies studded with gooey chunks of chocolate, white chocolate, and chunks of pecans.
- ¼ cup (57g) melted vegan butter
- ½ cup (123g) creamy unsalted natural peanut butter (using Jif or Skippy will not yield the same texture, recommend natural where oil separates on top).
- ½ cup (95g) packed dark brown sugar
- ¼ cup (56g) granulated sugar
- 2 tsp vanilla extract
- 2 tbsp unsweetened, non-dairy milk
- 1 ¼ cups (178g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt (only do ¼ tsp salt if peanut butter is salted)
- ½ cup chopped pecans
- 3.5 oz. chopped dark chocolate
- ⅓ cup vegan white chocolate chips
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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In a large mixing bowl, use a handheld mixer on medium-low speed to combine the melted butter, peanut butter, and sugars until creamy. On low speed, beat in the vanilla extract and non-dairy milk. Add the flour, baking soda, and salt. Beat on low until a soft dough forms. Fold in pecans, and dark and white chocolate.
-
Use a 1.5 tbsp cookie scoop or portion out 1.5 tbsp of dough and place on prepared baking sheet (about 6 dough balls per large baking sheet). Bake for 10-11 minutes or until tops are light golden brown. Immediately out of the oven, tap the baking sheet a couple times on a flat surface to flatten the cookies a bit and release excess air. Sprinkle over flaky sea salt. Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
