Get the Recipe:
Nutty Peanut Butter Cookies
Nutty peanut butter cookies are chewy peanut butter cookies filled with toasted pecans and three kinds of chocolate for a rich cookie with plenty of peanut butter flavor and a little crunch.
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (127 g) crunchy peanut butter
- ⅔ cup (133 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup coarsely chopped pecans, toasted
- ½ cup semisweet chocolate chunks
- ½ cup milk chocolate chunks
- ½ cup white chocolate chunks
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Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with silicone liners or parchment paper.
- Whisk together flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat butter, peanut butter, and brown sugar until light and fluffy. Add egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.
- Stir in pecans and chocolates.
- Drop dough by tablespoonfuls onto prepared pans, leaving about an inch between cookies. Flatten each cookie slightly.
- Bake 8 to 10 minutes, or until lightly browned. Cool on pans on a wire rack for 5 minutes. Then, remove cookies to wire racks to cool completely.
Notes
- Recipe slightly adapted from Kraft.
- Nuts: If you prefer, you can substitute walnuts or peanuts for the pecans.
- Chocolate: Use any combination of chocolate chips or chunks you like. Semisweet, milk, dark, or white chocolate all work well.
- Peanut butter: Regular peanut butter (like Jif or Skippy) works best. Natural peanut butter can make the cookies spread unpredictably.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
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