Who doesn't love to bake cookies on the weekend? They're easy and make the house smell wonderfully and homey. Everyone in your family (or friends, roommates, neighbors--whatever your case may be) comes running as soon as the smell of butter, sugar, and chocolate fills the kitchen. These cookies are an especial favorite of mine because they combine two of my favorite flavors all in one cookie: chocolate and peanut butter AND toasted pecans. While a lot of cookies call for nuts and you might just glance at this with a "huh, so what" there is something about toasting the pecans that gives this cookie an added depth of flavor. Toasting the pecans brings out their flavor and gives them an added sweetness and depth that you would not get if you just threw them in plain while you were mixing in the rest of the ingredients. So take the extra few minutes and do not omit this step and you'll be treated to a delicious cookie with bites of pecan, creamy peanut butter, and delicious chocolate. Just use me as a cautionary tale and make sure you set your timer and check on your pecans as I have burned many a pan. They can go from untoasted to charred in the blink of an eye and your kitchen will go from smelling beautifully to a smoke-filled acrid mess.
Anyway, here is the recipe and happy weekend everyone!
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
2 Tbs. milk
1 1/2 tsp. vanilla extract
1 1/2 cups coarsely chopped pecans, toasted (see note)
1 cup peanut butter chips
1/2 cup semisweet chocolate chips
Note: To toast the pecans, place on a baking sheet in a 350-degree oven for 10 to 15 minutes, or until lightly browned and fragrant. Watch carefully that they do not burn.
Preheat oven to 350 degrees. In a small bowl, combine the flour, baking soda, and salt. Set aside. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg, milk, and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the pecans peanut butter chips, and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes, or until lightly golden.
Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack and cool completely.
Adapted from More from Magnolia