Peanut butter white chocolate pecan cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Peanut butter |
| ½ | cup | Butter |
| ½ | cup | Lightly packed brown sugar |
| 2 | tablespoons | Granulared sugar |
| 1 | each | Egg |
| 1 | teaspoon | Vanilla |
| 170 | grams | White chocolate, coarsely chopped |
| 1 | cup | Pecans, coarsely chopped and toasted |
Directions
Heat oven to 375F. Sift flour, baking soda and salt together in a medium mixing bowl. Set aside. Beat peanut butter, butter and sugars in a large mixing bowl with electric mixer for 4 minutes or until very creamy. Add the egg and vanilla and beat until fluffy, about 3 minutes. Stir in the flour mixture. Stir in chocolate and nuts. Spoon heaping tablespoons of cookie dough aoubt 1 inch apart on 2 large ungreased baking sheets. Bake for 9-10 minutes. Do NOT overbake. Let cool on baking sheets for 5 minutes, then transfer with spatula to a wire rack and let cool completely. Store cookies in airtight container. Origin: Baking Festival 1994 Recipes, by Robin Hood and Baker's. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-12-94