MILK CHOCOLATE CHIP-PECAN COOKIES
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE PECAN SANDWICH COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield Makes 18 to 20 cookies (9 to 10 sandwiches)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
- Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
- Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
- Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
- Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.
CHOCOLATE CHIP PECAN COOKIES
I live with a bunch of cookie monsters and these chocolate chip pecan cookies are an all-time favorite in my house.
Provided by Junia Sonier
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a medium bowl.
- Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 32.8 g, Cholesterol 43 mg, Fat 21.6 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 255.3 mg, Sugar 21.6 g
PECAN-CHOCOLATE CHIP COCONUT COOKIES
When my four children were young, everyone wanted different kinds of cookies. After I came up with this recipe, everyone was happy, and it's still a cookie they ask for. Thanks to the cream cheese, these cookies bake up soft and fluffy. -Linda Brown, Hooker, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 9 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN DOUBLE CHOCOLATE CHIP COOKIES
Lots of chocolate and loads of pecans make these scrumptious drop cookies doubly decadent!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg
DOUBLE CHOCOLATE PECAN COOKIES
I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
ULTIMATE CHOCOLATE CHIP PECAN COOKIES
Make and share this Ultimate Chocolate Chip Pecan Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Chocolate Chip Cookies
Time 35m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 375ºF.
- COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
- DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
- BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
- TIP: If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
- VARIATIONS.
- BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
- BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
- LARGE ROUNDS: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray small area in center of baking sheet with no-stick cooking spray. Cover with 12-inch square of foil.
- PLACE one-fourth of dough in center of foil. Form into a small circle with spatula or rubber scraper. Spray 12-inch square of wax paper with no-stick cooking spray. Place sprayed side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle. Remove wax paper.
- BAKE 9 to 10 minutes or until light golden color. Cool 5 minutes on baking sheet on a cooling rack. Remove to rack to cool completely. Repeat with remaining cookie dough.
- CHOCOLATE DRIZZLE OR DIP: DRIZZLE: Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon shortening over very low heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens. To harden chocolate quickly, place in refrigerator for a few minutes.
- DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate. Place on wax paper.
Nutrition Facts : Calories 96.3, Fat 3.8, SaturatedFat 1.4, Cholesterol 5.3, Sodium 96.1, Carbohydrate 15.2, Fiber 0.4, Sugar 10.1, Protein 1
EASY PECAN CHOCOLATE CHIP COOKIES
I usually only make "fresh from scratch" cookies, but these are so easy to do in half the time and actually quite good.
Provided by Brenda
Categories Drop Cookies
Time 20m
Yield 24-36 cookies, 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In mixing bowl, combine cake mix, eggs, oil, water, and sugar.
- Mix Well.
- Add in pecans and chocolate chips.
- Mix Well.
- Drop by teaspoonfuls on slightly greased cookie sheet.
- Bake at 350 degrees for approximately 15 minutes or til lightly browned.
Nutrition Facts : Calories 308.5, Fat 17.9, SaturatedFat 3.8, Cholesterol 28.2, Sodium 242.6, Carbohydrate 36.2, Fiber 1.7, Sugar 26.3, Protein 3.5
CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 44
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
- Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g
PECAN COCONUT CHOCOLATE CHIP COOKIES
These cookies have a great coconut flavor. You can use all butter, if you prefer.
Provided by Bake4fun
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
- Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
- Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 11.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 103.5 mg, Sugar 12.4 g
PECAN CHOCOLATE-CHUNK COOKIES
Packed with dark and white chocolate, plus buttery toasted pecans, this is one unforgettable batch of cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 45
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds.
- In a small bowl, whisk together flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together butter, both sugars, and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined (do not overmix). Mix in both chocolates and chopped pecans.
- Using a 1-ounce scoop, scoop out balls of dough (or using a tablespoon-measure, drop heaping tablespoons of dough) onto parchment-lined baking sheets, spacing at least 2 inches apart. Gently press a pecan half into center of each ball.
- Using a 1-ounce ice-cream scoop or a tablespoon, scoop out dough, and place about six balls on each baking sheet, about 3 inches apart. Flatten each ball slightly, and gently press a pecan half in the center.
- Bake, rotating sheets and rack positions once halfway through, until cookies just begin to brown at edges, 12 to 15 minutes. Let cool on sheets 5 minutes, the transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
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- Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
- Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels and pecans. Drop by tablespoonfuls onto lightly greased baking sheets.
- Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.
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- Preheat the oven to 375°F. Cream butter and sugars together until combined. Add eggs and vanilla and mix well.
- Combine flour, salt, and baking soda in a separate bowl and gradually stir into butter/sugar mixture.
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