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.
Peanut Butter Chocolate Chip Pecan Cookies
(lovingly adapted from Magnolia Bakery)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup sugar
1 large egg
2 1/2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1 1/2 cups toasted chopped pecans
1 cup peanut butter chips
1 cup semi-sweet chocolate chips
Baking Temperature: 350 degrees
Baking Time: 10-12 minutes
- In a small bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugars until smooth, about 2 minutes.
- Add the egg, cream, and vanilla, and beat well.
- Add the dry ingredients and mix thoroughly.
- Stir in the pecans, peanut butter chips, and chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes, or until lightly golden. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.