With the addition of coconut oil as the shortening, the cookies have a slight coconut flavor, but they retain the classic texture of a peanut butter cookie—a little sandy, a little crisp, a little chewy. The chopped pecans are a bonus.
I started with the old Betty Crocker’s New Picture Cook Book (1961) recipe for “Peanut Butter Cookies” (p. 206) and made just a few changes, adding the pecans and the semi-solid extra-virgin coconut oil for the shortening. The recipe says it makes 3 dozen cookies, but I only got 2 dozen, so I guess I rolled the balls a little too large, but the cookies seem the right size to me. I thought I was following the “size of large walnuts” direction, but when was the last time I saw a walnut in a shell?
Peanut Butter Pecan Cookies
Preheat oven to 375°; line cookie sheets with parchment.
1/2 cup each:
- extra virgin coconut oil
- peanut butter
- granulated sugar
- brown sugar, packed
1/2 cup chopped pecans
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
- Beat the coconut oil, peanut butter, sugars, and egg until creamy.
- Stir in the pecans and dry ingredients until well combined.
- Form the dough into balls of 1-1 1/2″ in diameter. I found this crumbly but moist dough forms better by squeezing and shaping with the fingers than by rolling. Place the balls on a cookie sheet, then press to flatten with the tines of a fork or the bottom of a glass or think of something creative.
- Bake for about 10 minutes. I generally err on the side of underbaking cookies, but they seemed to be browned enough after 10 minutes. Cool on baking sheets for a few minutes, then remove to a rack to cool completely.