1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
2 tsp. vanilla
1 bag (12 oz.) semi-sweet chocolate chunks or 1 bag (10 oz. oversized semi-sweet chips)
1-1/4 cups coarsely chopped pecans
2. Combine flour, baking soda and salt in bowl.
3. 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 the flour mixture until blended and dough forms. Stir in the chocolate chunks
or chocolate chips and chopped pecans.
4. Using a 1/4 measuring cup, drop dough by slightly rounded mounds onto large un-
greased baking sheets, spacing the cookies about 2-in. apart.
5. Bake at 325 for 15-17 minutes, until golden brown around edges and lightly colored
on top.
6. Remove the baking sheets to a wire rack to cool for about 3 minutes. Remove the
cookies with a metal spatula from the baking sheets to a wire rack and cool
completely.