Peanut Pecan Cookies
These Peanut Pecan Cookies are baked Levain-bakery style--thick with a soft, gooey middle. They're the fun cousin of the peanut butter cookie with a base of Big Spoon Roasters Peanut Pecan nut butter. You'll be addicted to these cookies after you make them!
Ingredients
For the Peanut Pecan Cookies
- 1/2 cup (110g) unsalted butter room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (160g) brown sugar
- 1 cup (240g) Big Spoon Roasters Peanut Pecan nut butter
- 1 (50-55g) large egg
- 2 tsp vanilla extract
- 1 1/2 cups (190g) all purpose flour
- 1 tsp baking soda
- 1/3 cup (40g) salted peanuts roughly chopped
- 1/3 cup (40g) pecans roughly chopped
- a few dark chocolate chips for the top optional
Instructions
For the Peanut Pecan Cookies
- Add 1/2 cup (110g) of unsalted butter, 1/2 cup (100g) of granulated sugar and 3/4 cup (160g) of brown sugar to a large bowl.
- With a hand mixer beat together the butter and the sugars until light and fluffy (about 2-3 minutes).
- Add in 1 large egg (roughly 50-55g), 2 tsp of vanilla and 1 cup (240g) of Big Spoon Roasters Peanut Pecan Nut Butter and mix by hand using a spatula.
- Once everything is mixed in, add 1 1/2 cups (190g) of all purpose flour and 1 tsp of baking soda and mix again with the spatula.
- Lastly, roughly chop 1/3 cup (40g) of salted peanuts and 1/3 cup (40g) of pecans and mix them into the batter.
- Scoop 3 scoops of cookie dough with a 1” cookie scoop to create 3” balls of cookie dough.
- Optionally, top each ball of dough with a few extra peanuts, pecans and a few dark chocolate chips if you have them on hand.
- Freeze the cookie dough for at least 5 hours but preferably overnight. Once completely frozen, bake the cookies at 350F for 12 minutes. *They will not look fully done when you remove them from the oven.
- Remove the peanut pecan cookies from the oven and allow them to rest of the hot baking tray for at least 20 minutes before touching them. Serve and enjoy!