Almond Butter Chocolate Chip Pecan Cookies baked to share

Almond Butter Chocolate Chip Pecan Cookies are a flavorful twist on the familiar chocolate chip cookie, featuring almond butter to add a nice nutty flavor. With this small batch recipe, you get six large cookies that are super soft and chewy in the center, with a light, crispy, golden brown outside packed with semi-sweet chocolate chips and chopped pecans. And for a touch of saltiness to all that sweetness—sprinkle on some sea salt flakes!

Why this bake works

• Super soft and chewy inside with a crispy outside.
• A simple, no-fuss cookie recipe.
• No cookie dough chilling is required.
• 15 minutes or less to prep.
• Loaded with chocolate chips and chopped pecans.
• A small batch recipe that makes six large chocolate chip cookies.
• Tastes especially good warm.
• A great treat to make for the family or a new neighbor.

These almond butter chocolate chip pecan cookies truly are an straightforward to mix recipe that anyone can enjoy! And if you love this method, clearly check out my Super Soft Molasses Cookies, Familiar Peanut Butter Blossoms, and Double Chocolate Salted Caramel Cookies!

How to Freeze Cookie Dough

Freezing this almond butter chocolate chip pecan cookie dough is easy and a great time-saver! You will need a cookie scoop, a baking sheet, a freezer bag, and a permanent marker.

The following instructions also work for my other cookie recipes.

1. Make the cookie dough.
2. Using a cookie scoop and/or your hands, shape the cookie dough into six balls and place them onto a baking sheet.
3. Freeze the cookie dough balls until they are firm (1-2 hours).
4. Place them side by side in the freezer bag, and before sealing, remove as much air as possible. If using a vacuum sealer, it will remove the air for you.
5. Write the cookie dough name on the bag and include the expiration date (3 months from the date it was made).
6. Bake when ready to eat! Do not bring it to room temperature before baking. Simply add a few minutes to the recommended baking time.

As an alternative to a freezer bag, you can also use a food vacuum sealing system like FoodSaver. I swear by mine! Note, you will also need vacuum-sealed bags.

Try freezing them in smaller-sized cookie dough balls.

Substitutions

Almond Butter Substitutions. While I have not made these with any other nut butter, you can use peanut butter, cashew butter, or sunflower butter in place of almond butter. The ratio is a 1:1 replacement.

Pecans Substitutions. If pecans are not your thing, you can use walnuts, almonds, or macadamia nuts! Or you can omit the pecans from the method entirely and double up on the chocolate chips!

Semi-Sweet Chocolate Chip Substitutions. While I didn't test this method using anything but semi-sweet chocolate chips, you can try swapping them out for milk chocolate chips. You can also replace them with chopped dark chocolate. Use the same measurements as noted in the method.

Questions on this bake

What kind of almond butter works best with this cookie recipe?

Try using a creamy, no-stir almond butter. You can also use the crunchy kind if you prefer a slightly crunchier cookie. If you have the type that requires stirring, that is fine. Just make sure to stir it well before adding it to the other ingredients.

What size cookie scoop should Use?

For a larger almond butter chocolate chip pecan cookie, like the ones I made here, Try using a 3 1/2 tablespoon-size cookie scoop. The cookie scoop I used is size #16 from Solula. This will yield a roughly 4 to 4 1/2 inch diameter cookie.

For a smaller almond butter chocolate chip cookie, use a 1 1/2 tablespoon, medium-sized cookie scoop. You should also reduce your baking time by a few minutes.