1/2 cup creamy peanut butter (I use Jiff)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup granulated sugar
2 ¼ cups all purpose flour
1/2 cup miniature chocolate chips
1 cup chopped pecans
Cream the butter flavored Crisco, peanut butter, eggs and vanilla until smooth and creamy. Add the sugars and mix well.
Add the flour, salt and baking soda and mix well. Stir in the miniature chocolate chips and pecans.
Roll into balls about the size of a walnut and bake on parchment paper lined baking sheet for 10-12 minutes (at 375 degrees) until they are very light golden around the edges.
They won't look quite "done" in the center, but trust me...they are.
NOTE: Some people freak out about using Crisco in cookies, however, 99.9% of the reports show that there is virtually zero difference between Crisco and butter when it comes to saturated fat, not to mention there is zero cholesterol in Crisco (something you can not say about butter). Just make sure (for flavor sake) you use butter flavored Crisco.
I have no idea how these cookies turn out if you use all butter... I just know that in classic chocolate chip cookies, you get a super thin misshapen cookie if you use butter... but if you use butter flavored Crisco in that same recipe, you get a nice thick, perfectly round cookie.
NOTE: I like to use miniature chocolate chips in my cookies because they distribute in the batter well, however, regular size chocolate chips would work too.SEE VIDEO TUTORIAL >>
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