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a small pile of peanut butter chocolate chip cookies with chopped pecan nuts three high with one cookie on the side
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Peanut Butter, Chocolate Chip and Pecan Cookies
Author: Heidi Roberts
Ingredients
  • 50 gms pecan nuts
  • 125 gm unsalted butter at room temperature
  • 125 gm smooth peanut butter You can of course use crunchy peanut butter
  • 100 gm golden caster sugar
  • 1 tsp golden caster sugar for sprinkling
  • 100 gm light brown soft sugar
  • 1 large egg (free range is best)
  • 200 gm plain flour
  • ½ tsp fine sea salt
  • ½ tsp bicarbonate of soda
  • 100 gm dark chocolate chips
Instructions

  1. Pre-heat the oven to 180°C/350°F/gas mark 4

  2. Line 2 large baking sheets with baking parchment.

  3. Dry roast the pecans in a small frying pan for 3-5 minutes until they start to darken in colour.

  4. In a small pan melt the butter and peanut butter, stirring occasionally, then set aside to cool slightly.

  5. In a large bowl beat the peanut butter mixture then add the egg.

  6. Mix in the dry ingredients until combined. Cover in cling film and chill in the fridge for roughly 1 hour.

  7. Remove from the fridge and add in the chopped pecans and chocolate chips.

  8. Lightly roll heaped spoonfuls or scoops of dough then arrange on the baking trays. Don't lay them too close together.

  9. Sprinkle with the sugar and bake for 13-15 minutes until golden.

  10. Cool on the baking tray for a few minutes then transfer to a cooling rack until cool.

  11. Enjoy!