I’ve mentioned these before on the blog, and these are without a doubt the most fabulous, delicious, simple cookies. Ever. They combine the best ingredients (chocolate and peanut butter chips AND toasted pecans), and have a fantastic base that can be used with any number of other ingredients. They’re easy, they’re decadent, and they’re perfect.
When I first bought my Magnolia cookbook, this was the recipe I tried out right away and have been perfecting ever since. While they were always amazing, I recently discovered the key to making this cookie outrageous: heavy cream instead of milk. Never mind that the reason I had to use cream was because I didn’t have any milk in the house; this is the kind of serendipitous feat that doesn’t need an enlightening back story.
While the milk makes these cookies insanely smooth, the heavy cream makes them even more unbelievable.
