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.
KAHLUA-CHOCOLATE CHIP COOKIES
A twist on the everyday chocolate chip cookies. I make mine with a sugar-free Kahlua coffee flavored syrup and walnuts. Gives it just the right taste. Try these cookies next time you want a chocolate chip cookie. You won't be sorry.
Provided by Vseward Chef-V
Categories Drop Cookies
Time 25m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- Line baking sheet with parchment paper.
- In small bowl, combine flour, baking soda and salt; mix well.
- In large bowl, combine sugar, brown sugar and shortening; mix well.
- Add eggs, liqueur and vanilla; mix well.
- Slowly stir in flour mixture until of uniform consistency.
- Stir in chocolate chips and pecans.
- Drop onto baking sheet in teaspoonfuls 3 inches apart.
- Bake 10 to 11 minutes or until light brown.
CHOCOLATE KAHLUA & PECAN COOKIES
I found this recipe in a magazine, I'm sorry I can't remember which one though. They are delicious! I couldn't keep DH out of them! They only need 1/4 cup of Kahlua so it's not overpowering.
Provided by Ocean
Categories Drop Cookies
Time 25m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In an electric stand mixer bowl, combine butter and sugar; cream together on high speed.
- Add eggs one at a time until incorporated, and kahlua; beat till smooth.
- In a separate bowl, combine flour, salt, baking soda and cocoa.
- Add to butter mixture and mix to incorporate.
- Stir in nuts and chocolate chips.
- drop about a tbsp of dough onto a parchment-lined baking sheet.
- Bake for 10 mins rotating half way through, or until the edges are lightly browned.
- Place on a wire rack to cool.
Nutrition Facts : Calories 377.5, Fat 19.7, SaturatedFat 9.6, Cholesterol 50.6, Sodium 220.3, Carbohydrate 48.7, Fiber 2.3, Sugar 32.8, Protein 4
CHOCOLATE CHUNK PECAN COOKIES
Steps:
- Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool.
KAHLUA CHOCOLATE CHUNK COOKIES
I know, I'm going Rachael Ray crazy. But just look at these! Don't they make you drool? She spelled them "Kahluha", but I just changed it to the usual spelling.
Provided by Kree6528
Categories Drop Cookies
Time 21m
Yield 34 medium cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place racks in center of oven.
- In a mixing bowl, make a well in the center of dry chocolate chip cookie mix.
- Add softened butter, egg, Kahluha, instant coffee and ground coffee, chocolate chunks and walnuts.
- Mix well to combine all ingredients into cookie dough.
- Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper.
- Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges.
- Transfer to wire rack to cool and serve.
KAHLUA CHOCOLATE PECAN PIE
Make and share this Kahlua Chocolate Pecan Pie recipe from Food.com.
Provided by loof751
Categories Pie
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and flour in a large mixing bowl. Add eggs and mix thoroughly.
- Melt butter and add to flour mixture until butter is completely absorbed.
- Add the Kahlua, chocolate chips, and pecans and mix well.
- Pour pecan mixture into the pie shell. Bake at 300 degrees for 45 minutes.
Nutrition Facts : Calories 610.9, Fat 36.2, SaturatedFat 12.6, Cholesterol 77, Sodium 211.3, Carbohydrate 68, Fiber 3.4, Sugar 48.9, Protein 6.1
CHOCOLATE KAHLUA CAKE WITH PECAN FILLING
I made this for my boyfriend's mother on her birthday. I was trying to impress her and everybody else and this cake did the trick. It takes some time, but it is so worth it.
Provided by Hypothermiakid
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- For the cake: Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
- Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl, making sure there are no lumps.
- Add eggs, milk, oil and vanilla and beat with an electric hand mixer for about 2 minutes or until smooth.
- Stir in the boiling water. Don't worry if the batter is thin. It's supposed to be that way.
- Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Once the cakes have cooled, use a fork to poke holes in the tops of the cakes and baste with the coffee liqueur.
- For the filling: In a sauce pan, combine sugar, flour, butter, milk and yolks.
- Cook over medium heat, stirring constantly until thick.
- Remove from heat and stir in salt, vanilla and pecans.
- Once the cake and the filling have cooled, spread a thick layer between the cakes.
- For the frosting: Cream together the sugar, cocoa and butter with an electric hand mixer.
- Beat in the cream and vanilla.
- Add small amounts of hot water until desired consistency is reached.
- Spread over entire cake.
Nutrition Facts : Calories 924.7, Fat 37.4, SaturatedFat 11.7, Cholesterol 158.8, Sodium 744.6, Carbohydrate 134.9, Fiber 5.1, Sugar 103.5, Protein 10.2
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.
SLICE & BAKE CHOCOLATE PECAN COOKIES
Toasting the pecans makes a huge difference in the taste of these cookies. The double chocolate drizzle also satisfies my cravings for chocolate. They are so fancy looking, your guests will think they came from the best baker in town! -Lindsay Weiss, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in pecans. , Shape into four 6-in. logs; wrap and refrigerate for 2 hours or until firm. , Unwrap the dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool., In a microwave, melt semisweet chocolate chips; stir until smooth. Drizzle over cookies. Repeat with white chips. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 25mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP KAHLUA® PECAN PIE
Kahlua®, pecan, and chocolate pie; that is the perfect autumn desert. The chocolate chips don't make it too sweet and add just the right texture to a pecan pie. The Kahlua® tastes better if you let the pie sit for a day or two. This is not just your typical pecan pie. You can substitute Kahlua®-flavored coffee syrup for the Kahlua® liqueur, if desired. Serve warm or at room temperature.
Provided by Drew Sundin
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
- Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
- Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 658.5 calories, Carbohydrate 89 g, Cholesterol 85 mg, Fat 31.3 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 10.7 g, Sodium 257.7 mg, Sugar 52.7 g
CHOCOLATE PECAN COOKIES
This recipe is part of our Christmas eve buffet. They have been called sinful by many friends and relatives. They never last long.-Loraine E. Meyer, Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle., In a small bowl, whisk the egg, butter, vanilla, brown sugar and salt until smooth; set aside. Shape dough into thirty 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups., Place a chocolate kiss in each cup. Fill each with 1 teaspoon brown sugar mixture; sprinkle with 1/2 teaspoon pecans., Bake at 325° for 24-26 minutes or until set. Lightly press a second chocolate kiss into the center of each cookie. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.,
Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 45mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PECAN SKILLET COOKIE
Bake up the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside., Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet. , Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.
Nutrition Facts : Calories 528 calories, Fat 27g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 378mg sodium, Carbohydrate 69g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
PECAN CARDAMOM BAR COOKIES
I have been making these delicious cookies for my family for 15 years, they love the pecan and cardamom flavor.
Provided by Lea M.
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Grease a 10x15 inch jellyroll pan.
- In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.
- Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.
- Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners' sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 14.9 g, Cholesterol 20 mg, Fat 6.6 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 91.4 mg, Sugar 9.3 g
PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS
Provided by Sharon Blonder Leff
Categories Chocolate Nut Dessert Bake Quick & Easy Buffet Pecan Kahlúa Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
- Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.
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
CHOCOLATE CHUNK AND PECAN COOKIES
Categories Cookies Chocolate Nut Dessert Bake Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 18 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Using electric mixer, beat butter, brown sugar, vanilla and almond extract in large bowl until blended. Add egg; beat until fluffy. Beat in flour mixture. Stir pecans and chocolate pieces into dough.
- Using 2 tablespoonfuls dough for each cookie, drop dough mounds onto ungreased baking sheets, spacing 2 inches apart. Press tops slightly to flatten.
- Bake cookies until edges begin to brown but centers are still soft, about 13 minutes. Let cool on sheets 2 minutes. Transfer cookies to racks; cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
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