These yummy peanut butter cookies get their chunky appeal from chopped chocolate and toasted pecans.
What You Need
Original recipe yields 30 servings
1 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup crunchy peanut butter
1/2 cup butter, softened
1/2 cup packed brown sugar
2 Tbsp. granulated sugar
1 tsp. vanilla
3 oz. BAKER'S White Chocolate, coarsely chopped
3 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 cup coarsely chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oven to 375ºF.
Mix first 3 ingredients until blended. Beat peanut butter, butter and sugars in large bowl with mixer 4 min. or until very creamy. Add egg and vanilla; beat 3 min. or until fluffy. Stir in flour mixture until blended. Stir in remaining ingredients.
Drop heaping tablespoonfuls of dough, about 1 inch apart, onto baking sheets; press lightly to flatten to 2-inch diameter.
Bake 9 to 10 min. or until lightly browned. (Do not overbake.) Cool on baking sheets 5 min. Remove to wire racks; cool completely.
Enjoy your favorite foods on occasion, such as these delectable cookies, but remember to keep tabs on portions.
Bake an extra batch of cookies to share! Place the cooled cookies in resealable containers and store at room temperature up to 3 days, or freeze up to 2 months.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
30 servings, 1 cookie each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.