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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 24 |
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I got this somewhere while surfing for recipes, and I am usually good at notating the url, but I think I got tired. This is a yummy cookie especially if you love peanut butter intermingle with tons of chocolate. Ingredients:
2 1/4 cup flour |
1 tsp. baking soda |
1 tsp. salt |
1 cup (2 sticks) unsalted butter or margarine, at room temperature |
2/3 cup smooth peanut butter |
1 cup granulated sugar |
1 cup packed brown sugar |
2 eggs |
2 tsp. vanilla |
1 bag (12 ounces) semisweet chocolate chunks (mini hershey's kisses work well) |
1 1/4 cup pecans, coarsely chopped |
Directions:
1. Heat oven to 325 degrees.
2. Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.
3. Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large un-greased baking sheet, spacing the cookies about 2 inches apart.
4. Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.
5. Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.
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