Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Double Peanut Chocolate Chip Cookies




Source of Recipe


tgcmagazine.com






List of Ingredients



• 2 cups sifted all-purpose flour
  
• 2 tsp baking soda
  
• 1/2 cup butter, softened
  
• 1 cup brown sugar, firmly packed
  
• 1 cup granulated sugar
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• 1 cup chunky peanut butter
  
• 1/2 cup chopped pecans
  
• 6 oz (1 cup) semisweet chocolate chips
  
• 6 oz (1 cup) peanut butter chips
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Sift together the flour and soda; set aside.
   
3. With an electrix mixer, cream together the butter and the sugars. Beat in the eggs and vanilla. Add the peanut butter and beat until well mixed.
   
4. Stir in the sifted ingredients. Add the pecans, chocolate chips, and peanut butter chips/
   
5. Drop by teaspoonfuls onto greased baking sheets. Bake for about 12 minutes, or until cookies are lightly browned.
   






Final Comments


Yield: 4 1/2 dozen cookies