I had this recipe for a long time but skipped making them because I have never been a great fan of peanut butter cookies and don’t really like pecans. Still, I love Liz Harris who gave the recipe to me so I finally made them. I ground the pecans pretty finely and used raw sugar to coat them since I was out of turbinado sugar. Turbinado is more interesting than raw sugar so I can see they may be even more interesting with it.
1 cup butter, softened
2/3 cup peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 large eggs
1 tablespoon vanilla
¼ teaspoon kosher salt
2½ cups flour
1 teaspoon soda
2 cups chocolate chips
2 cups pecans, chopped
1 cup turbinado sugar*
1. Heat oven to 350 degrees.
2. In electric mixer, combine butter, peanut butter and sugars. Whip until fluffy.
3. Add eggs, vanilla and salt. Stir well.
4. On low speed, slowly add flour and soda. Beat for another minute.
5. Stir in chocolate chips and pecans.
6. Form into balls and dip one side of the ball in turbinado sugar. Place on baking sheets lined with parchment paper, sugar side up.
7. Butter the bottom of a glass then dip in sugar. Use it to slightly flatten each dough ball, redipping in sugar after each flattening.
8. Bake for 10 to 12 minutes until bottoms and edges are just brown.
* Raw sugar is good substitute and is readily available.
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