Friday, September 21, 2012

Peanut Butter Chocolate Chip Pecan Cookies

Have you ever had a recipe you used to make all the time drop out and then reappear again years later? This cookie recipe is that "long lost recipe" for me. 

When I used to hate nuts in baked goods, I made these cookies without pecans so often because they are so soft and filled with delicious peanut butter and chocolate chips. The flavors compliment each other so well and taste great together in this cookie.

...And I'm definitely going to have to find a cat to make cat treats for since we don't have one.

Back to the cookies! Before you get caught in anything else, I like to roast the pecans. It's nice to have roasted nuts BEFORE starting a recipe because once you get going you're not going to have time! Even though you just have to stick them in the oven, it's one less step to do later.

Now, onto the other ingredients.

Fill-ins are my favorite part about cookies usually!

Before we get to folding at the end, start at the beginning by creaming the sugars and butter.

After you add some wet and dry ingredients, you're finally onto the excited part! 

Fold, fold, fold...

Out of the oven.

Look at them!

This recipe is back on board.

Peanut Butter Chocolate Chip Pecan Cookies
makes 4-5 dozen cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
2 tablespoons milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups coarsely chopped pecans, toasted
1 cup peanut butter chips
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line at least 2 baking sheets with parchment. Set aside.
Combine the flour, baking soda and salt in a small bowl. Set aside.
In the bowl of an electric mixer, cream the butter with the light brown sugar and the granulated sugar until smooth, about 2 minutes. Add the egg, milk and vanilla, and beat until well combined. Add the dry ingredients and mix until thoroughly combined. Fold in the pecans, peanut butter chips and chocolate chips. Drop dough by the tablespoon onto the prepared baking sheets and bake about 10 minutes, or until lightly golden. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. 


  1. i just love that put the cookies in a cup. it makes them look so special!

  2. These look so tasty, and I love the cookies in the cup. Such a cute picture!!

  3. I love the cookies in the teacup!!

  4. I would never have thought to add pecans to a peanut butter cookie!



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