These cookies are a peanut butter lover's dream, combining creamy and crunchy textures in every bite.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
In a medium bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients ensures a smoother dough.
In a large bowl, beat the butter, peanut butter, and brown sugar until creamy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl to avoid shell pieces.
Gradually mix in the dry ingredients until just combined.
Do not overmix to keep the cookies tender.
Fold in the pecans and peanut butter chips.
Gently fold to distribute evenly without breaking the pecans.
Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake for 8-10 minutes or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
Store leftovers in an airtight container to maintain freshness.
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