Chocolate Chip Pecan Cookies

My chocolate chip pecan cookies are crisp around the edges, soft in the middle, and studded with chocolate and pecans! There’s no flour needed, and they bake in 12 minutes!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 181kcal

Author Arman Liew

Ingredients

1 cup pecan butter
1 large egg
2/3 cup brown sugar
1 teaspoon baking soda
1/2 cup pecans
1/2 cup chocolate chips

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a mixing bowl, add the pecan butter, egg, brown sugar, and baking soda, and mix well. Fold through the pecan and chocolate chips.
Cover the bowl and refrigerate the cookie dough for 30 minutes.
Scoop out 12 portions of cookie dough and place them on the lined sheet. Press down on each ball of cookie dough into a cookie shape.
Bake the cookies for 10-12 minutes, or until the edges are mostly firm.
Remove the cookies from the oven and let them cool completely.

Notes

Swap out the pecan butter for either peanut butter or almond butter.

TO STORE: Leftover cookies can be stored in an airtight container at room temperature for up to five days or in the refrigerator for up to two weeks.

TO FREEZE: Place the cooled cookies in a ziplock bag and store them in the freezer for up to six months.

Nutrition