Jumbo Chocolate Chip Cookies

Jumbo Chocolate Chip Cookies
What you need:

2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon 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 brown sugar
2 eggs
2 teaspoons vanilla
1 bag (12 ounces) semisweet [...]

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Jumbo Chocolate Chip Cookies

What you need:

• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon 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 brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 bag (12 ounces) semisweet chocolate chunks (mini Hershey’s kisses work well)
• 1 1/4 cup coarsely chopped pecans

Preparation:

1. Heat oven to 325 degrees.
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 flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.
4. Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large ungreased baking sheet, spacing the cookies about 2 inches apart.
5. Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.
6. Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.

Recipe provided by: Debra Shaughnessy

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