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Desserts

Peanut Butter-Double Chocolate Chunk-Pecan Cookies

Peanut Butter-Double Chocolate Chunk-Pecan Cookies recipe
photo by:kraft
These yummy peanut butter cookies get their chunky appeal from chopped chocolate and toasted pecans.
time
prep:
15 min
total:
25 min
servings
total:
30 servings, 1 cookie each
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What You Need

1
cup  flour
1/2
tsp.  baking soda
1/4
tsp.  salt
1/2
cup  PLANTERS Crunchy Peanut Butter
1/2
cup  butter, softened
1/2
cup  packed brown sugar
2
Tbsp.  granulated sugar
1
 egg
1
tsp.  vanilla
3
oz.  BAKER'S White Chocolate, coarsely chopped
3
oz.  BAKER'S Semi-Sweet Chocolate, coarsely chopped
1
cup  coarsely chopped PLANTERS Pecans, toasted

Make It

HEAT oven to 375ºF.

MIX first 3 ingredients until blended. Beat peanut butter, butter and sugars in large bowl with mixer 4 min. or until very creamy. Add egg and vanilla; beat 3 min. or until fluffy. Stir in flour mixture until blended. Stir in remaining ingredients.

DROP heaping tablespoonfuls of dough, about 1 inch apart, onto baking sheets; press lightly to flatten to 2-inch diameter.

BAKE 9 to 10 min. or until lightly browned. (Do not overbake.) Cool on baking sheets 5 min. Remove to wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, such as these delectable cookies, but remember to keep tabs on portions.
Make Ahead
Bake an extra batch of cookies to share! Place the cooled cookies in resealable containers and store at room temperature up to 3 days, or freeze up to 2 months.
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