In a medium bowl, cream together butter (I used salted, because I like salty sweets), pecanbutter, granulated sugar, brown sugar. Scrape down sides of bowl. Continue to mix on medium speed for 5+ minutes to allow the sugars to create air pockets in the butter.
Add in eggs and vanilla extract, mixing until combined. Scrape down sides of bowl and mix 30 seconds longer.
In a separate bowl, whisk together AP Flour, baking powder, baking soda, kosher salt. Add dries to butter mix, mixing until just incorporated. Be sure to scrape down the bowl to ensure an even mix.
OPTIONAL: Now is the time to add in any mix-ins you'd like, e.g. dried fruit, toasted nuts, chocolate chips, M&Ms, etc.
Rest dough in fridge for at least one hour and up to overnight.
Preheat oven to 375F. Scoop dough out in roughly 1 inch balls, spaced about 2 inches apart. (Note: Don’t fuss with doing the traditional hashing you would do on a peanut butter cookie. You won’t see it in the end result. Pushing a whole pecan down on the top might be a lovely decorative touch though, if you’re into that.)Bake for 9-10 minutes, until edges are lightly golden brown. Rest for 2 minutes on cookie sheet before transferring to a rack to cool or your mouth to eat.EAT THEM ALL. Or share. It’s up to you. I won’t judge either way.