Chewy cookies with chunks of nuts and chocolate, encased in a soft dough flavoured with nut butter and spiked with sweet vanilla. These moreish cookies are highly adaptable and a must for nut lovers. Easy and quick to make they freeze well raw, and can be cooked from frozen. They can also be frozen after cooking – although I doubt you’ll have any left. My daughters tell me the cookie dough is equally good when eaten raw so I always end up cooking fewer than I made on the first place!

**Tahini and Pecan Cookies with Chocolate, Miso, and Sesame Seeds**

Another cookie Core Recipe – similar to Chocolate Chip cookies but with the inclusion of nut butter – you can use peanut butter, almond butter, tahini, cashew butter and I’ve also used pistachio and macadamia butters. You can even mix a couple of different types of nut butter, depending on what you have available. You can include different types of chopped nuts as well as different chocolates and dried fruit and seeds if you like. There are so many options. The amount the cookies spread on cooking varies depending on the nut butter used and the fat content of the nut. They tend not to spread as much as normal cookies and have a slightly different texture because of it

**Peanut Butter and Milk Chocolate Cookies with Salted Peanuts**

A variety of recipes based on Nut Butter Chocolate Chip and Nut Cookies – Core Recipe

Keep an eye out for these dishes:

Recipes already posted:

Recipes I plan to post:

Chocolate Chip and Walnut Cookies with Miso and Sesame
Hazelnut Butter and Milk Chocolate Chip Cookies
Macadamia Nut Butter and White Chocolate Chip Cookies with Coconut and Oats
Peanut Butter, Oat and Dark Chocolate Cookies with Peanuts
Pistachio Butter and Dark Chocolate Cookies with Pistachios
Tahini and Dark Chocolate Cookies with Hazelnuts and Sesame Seeds
Almond Butter Cookies with Salted Almonds and Milk Chocolate.
Cashew Butter Cookies with Salted Pistachios, Dried Cranberries and White Chocolate
Lemon and Almond Butter Cookies with White Chocolate
Macadamia and Ginger Cookies with Milk Chocolate

How to make Nut Butter Chocolate Chip and Nut Cookies – Core Recipe

Quick, easy and all made in one bowl. Collect all your ingredients together:

Basic ingredients:

unsalted butter
nut butter
soft brown sugar
caster sugar
large egg
vanilla extract
salt
plain/all-purpose flour
baking powder
add-ins e.g. chocolate, nuts, dried fruit

Additional ingredients:

chocolate – plain, milk or white
nuts – almonds, peanuts, macadamias, pistachios, hazelnuts, pecans, walnuts, cashews
spices – cinnamon, nutmeg, mixed spice, ginger
dried fruit – cherries, cranberries, sultanas, raisins, dates, apricots
seeds – sesame, pumpkin, sunflower

The method is very simple. Collect all your ingredients together. Place your mixing bowl on the scales and set to zero. Weigh in the butter, reset to zero and weigh in the nut butter. Reset to zero and weigh in both sugars and add the salt. Beat with an electric whisk on a medium/fast speed until fluffy. Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.

Sit the mixing bowl on the scales again and zero. Weigh in the flour and add the baking powder. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon. Finally fold through any additional ingredients of your choice. N.B. If using chocolate or nuts hold a few chunks back before mixing in. I often find the last cookie dough ball to be made has no chunks in. If you hold a few back you can simply mix into the final cookie. Use a medium sized ice cream scoop to measure out 25 – 26 x 30g dough balls.

Use your hands to roll into neat balls and, if using, press any nuts or chocolate pieces into the surface for the cookie dough ball. Either refrigerate until you are ready to cook them or bake immediately spread out on a baking tray.

Made this recipe?

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Nut Butter Chocolate Chip and Nut Cookies – Core Recipe

Chewy cookies with chunks of nuts and chocolate, encased in a soft dough flavoured with nut butter and spiked with sweet vanilla. These moreish cookies are highly adaptable and a must for nut lovers.

Course Cake, Dessert, Cookies, Snack

Cuisine American

Keyword Chewy on the inside, Cookies, nutty

Servings 25

Author Susan

Ingredients

100g unsalted butter, at room temperature
100g nut butter
100g soft brown sugar
75g caster sugar
¼ plus ⅛ teaspoon fine salt
1 large egg, around 60g – 70g
1 teaspoon vanilla extract
200g plain/all-purpose flour
¾ teaspoon baking powder
180g – 200g add ins e.g. chocolate, nuts, dried fruit

Topping:

extra nuts, seeds and/or chocolate chunks

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
If cooking straight away, preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 and line one or two oven size baking sheets with baking parchment.
Ensure the butter is at room temperature and soft enough to beat. If not soften it slightly in the microwave. (Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.)
Put the butter, nut butter, both of the sugars and salt into a large bowl and using an electric whisk mix until fluffy. This should take 2-3 minutes. Use a paddle attachment in a freestanding mixer and mix on medium.
Add the egg and vanilla extract and continue on medium until thoroughly mixed.
Add the flour and baking powder and beat until it is almost entirely incorporated – you can either do this on a slow speed using your mixer or by hand.
Fold in the chocolate chunks and nuts until evenly mixed throughout.
Divide the dough into rough balls, (I use 30g/1 large tablespoon of dough per cookie) and then use your hands to roll them into smooth balls. Use your hands to roll into smooth balls and top with some additional chocolate and/or nuts.
If cooking straight away: place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 9-10 minutes OR
If cooking within the next 3 days: place the cookie balls close together on a baking sheet lined with baking parchment. Cover with cling film and store in the fridge for up to 48 hours until ready to cook. When you are ready to cook, place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 10-11 minutes OR
If freezing before cooking: place the cookie balls close together on a baking sheet lined with baking parchment. Cover with cling film and place in the freezer making sure they are not touhcing. As soon as they are solid, they can be transferred into labelled freezer bags or containers and frozen for up to 3 months. When you are ready to cook, place spread out on a baking parchment lined baking sheet and bake in the centre of the oven for 11-12 minutes. (NB Cook from frozen – no need to defrost.)
The cookies are ready to come out of the oven when they are browning on the edges, soft in the middle and look ever so slightly under done.
NB If the cookies do not seem to be spreading enough, take them out of the oven after 7 – 8 minutes cooking, flatten the tops with a palette knife or the back of a dessert spoon and put back in the oven and continue to bake for the remaining time. Whether you need to do this or not, will depend on the type of nut butter used.
Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack.

Recipe Notes

Equipment:

kitchen scales and measuring spoons
chopping board and knife
mixing bowl
electric whisk
baking sheet lined with baking parchment

Weighing the ingredients:

You can either weigh your ingredients and then add them to the mixing bowl or you can weigh your ingredients directly into your mixing bowl. Simply put the bowl on the scales and zero the scales. Make sure you remember to zero them in between adding each new ingredient.