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The Duckling’s Chocolate Chip Cookies with Toasted Nuts

  • Yield: About 3 dozen cookies 1x

Description

Peanut butter, toasted pecans and 2 types of chocolate chips amp up the flavor in these chewy cookies, inspired by The Duckling Gets a Cookie!? by Mo Willems.


Scale

Ingredients

  • 3/4 cup pecans, chopped
  • 1 stick butter, at room temp
  • 1/2 cup creamy peanut butter
  • 1/2 cup (packed) dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cups chocolate chips (I used a mix of 1/2 cup milk chocolate and 1/2 cup semi-sweet mini chips)

Instructions

  1. Place the chopped pecans in a skillet over medium heat. Cook, stirring or shaking the pan occasionally, until browned and fragrant, about 7-10 minutes. Remove from the heat and let cool.
  2. In the bowl of a stand mixer, cream the butter and peanut butter on medium high for 1 minute (or use a large bowl and hand mixer).
  3. Add sugars and beat at medium high for another minute. Add egg and vanilla and mix until smooth.
  4. Add flour, baking soda and salt and mix on low speed until thoroughly combined. Stir in chocolate chips and toasted pecans (the dough will be quite soft).
  5. Chill dough for 20 minutes. While the dough is chilling, preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper.
  6. Drop the dough by small scoopfuls (I used a #50 scoop) onto the lined baking sheet. Return remaining dough to the refrigerator while each batch bakes.
  7. Bake for 10-12 minutes until edges are golden brown. Let cookies cool on baking sheet for 10 minutes and then transfer to a wire rack to cool completely.

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Big Flavors Rating: 5 Stars

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