Peanut Butter Pecan Chocolate Chip Cookies
Soft & chewy peanut butter cookies studded with gooey chunks of chocolate, white chocolate, and chunks of pecans.
Ingredients
- 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
Instructions
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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.
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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.