1 c All purpose flour 1 ea Egg
1/2 t Baking soda 1 t Vanilla
1/4 t Salt 170 g White chocolate, coarsely
1/2 c Peanut butter -chopped
1/2 c Butter 1 c Pecans, coarsely chopped
1/2 c Lightly packed brown sugar -and toasted
2 T Granulared sugar
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.
Yields
1 servings
