Ingredients
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2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter or 1 cup margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
1 (12 ounce) bag semisweet chocolate chunks (mini Hershey's kisses work well)
1 1/4 cups pecans, coarsely chopped
Preparation
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Heat oven to 325 degrees.
Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.
Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large un-greased baking sheet, spacing the cookies about 2 inches apart.
Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.
Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.
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