°1 cup Butter (softened to room temperature)
°1 c peanut butter 
°1 c sugar
°1 c light brown sugar (packaged)
°2 l eggs
°2 tsp vanilla extract
°1 ½ tsp baking soda
°1 tsp yeast
°¼ tsp salt
°2 ½ c flour
°1 c pecans (crush - + reserved whole ½ c about cookie tops, if desire)

* Methods 

Cream the butter, peanut butter (smooth or chunky, almond butter works too), sugar and brown sugar together in a large mixing bowl.
1 cup butter, 1 cup peanut butter, 1 cup sugar, 1 cup light brown sugar
Adding eggs also vanilla extract & beat them in butter, peanut butter also sugars.
2 eggs, 2 t vanilla extract
Add the baking soda, baking powder and salt and mix with the wet ingredients. Stir in the flour until well incorporated into the cookie dough, then stir in the chopped pecans.
1 ½ tsp baking soda, 1 tsp baking powder, tsp salt, 2 ½ cup all-purpose flour, 1 cup pecans
Cover the bowl with plastic wrap and refrigerate for one hour.
Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet (or two) with parchment paper.
Portion the chilled dough using a tablespoon to make balls of cookie dough about 1 inch in size. Squeeze whole pecans into the top of cookie dough (if using) or make the usual peanut butter cookie pattern using the tines of a fork.
Bake the Peanut Butter Pecan Cookies for 10-12 minutes or until golden around the edges.
Allow the baked cookies to cool slightly on the baking sheet, about 5 minutes, before transferring them to a cooling rack to cool completely.

Enjoy !