Peanut Butter Choco-Chip Pecan Cookies #recipe #ChristmasBaking #Cookies

I am so happy to participate in Staci Troilo’s Cookie Recipe Exchange again this year! I had originally thought I wouldn’t have the time to bake and share, but lo and behold, I did! So, here we go. Thank you, Staci, for doing this again!

PEANUT BUTTER CHOCOLATE CHIP PECAN COOKIES

INGREDIENTS:

1 cup butter (I use the Kerrygold brand)

1 cup creamy peanut butter (I used the Trader Joe’s organic brand)

1 cup sugar

1 cup packed brown sugar

2 large eggs – room temperature

2 teaspoon vanilla extract

2 teaspoons baking soda

2 1/4 cup flour

1/4 teaspoon salt

1/2 cup chopped pecans

3/4 cup dark chocolate mini-chips (I use Lily’s) If you don’t like dark chocolate, you can substitute with milk chocolate.

DIRECTIONS:

Heat Oven to 350 degrees.

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy (approx. 5-7 minutes). Beat in eggs and vanilla.

Combine the flour, baking soda and salt and gradually add to the creamed mixture until well bended. Fold in the pecans and chocolate chips.

Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake for 12-15 minutes until golden brown.

This recipe made four dozen cookies, so I put some into sandwich baggies and shared with my neighbors. They are delicious!

If you try them, let me know.

To see all the recipe contributions, go to Staci Troilo’s Post!