Pecan Chocolate Chip Cookies
Recipe from
Family Circle
To make these over-size cookies, stir chocolate chunks and pecans into a peanut butter cookie dough. Baking at a low temperature ensures soft cookies.
Servings:
24 cookies
Prep Time:
20 mins
Total Time:
35 mins
Ingredients
-
2-1/4 cupsall-purpose floursee savings
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1 teaspoonbaking sodasee savings
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1 teaspoonsaltsee savings
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1 cup(2 sticks) unsalted butter OR: margarine, at room temperaturesee savings
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2/3 cupsmooth peanut buttersee savings
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1 cupgranulated sugarsee savings
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1 cuppacked light-brown sugarsee savings
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2eggssee savings
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2 teaspoonsvanillasee savings
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1 bag(12 ounces) semisweet chocolate chunks OR: 1 bag (10 ounces) oversize semisweet chipssee savings
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1-1/4 cupscoarsely chopped pecanssee savings
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Directions
1.
Heat oven to 325 degrees F.
2.
Combine flour, baking soda and salt in medium-size bowl.
3.
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 the flour mixture until blended and dough forms. Stir in the chocolate chunks or chocolate chips and chopped pecans.
4.
Using a 1/4 cup dry measure, drop dough by slightly rounded mounds onto large ungreased baking sheets, spacing the cookies about 2 inches apart.
5.
Bake in 325 degrees F oven 15 to 17 minutes or until golden brown around edges and lightly colored on top.
6.
Remove the baking sheets to a wire rack and let cookies cool on sheets for about 3 minutes. Remove the cookies with a metal spatula from the baking sheets to a wire rack and let cool completely.
Nutrition information
Per serving: Calories 323, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 39 mg, Sodium 186 mg, Carbohydrate 35 g, Fiber 2 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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