Chocolate Pecan Slice And Bake Cookies Recipes

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SLICE & BAKE CHOCOLATE PECAN COOKIES



Slice & Bake Chocolate Pecan Cookies image

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

1-1/2 cups butter, softened
2-1/4 cups confectioners' sugar
1 large egg, room temperature
3 teaspoons vanilla extract
3-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1-2/3 cups chopped pecans, toasted
1 cup semisweet chocolate chips
1 cup white baking chips

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 PECAN SANDWICH COOKIES



Chocolate Pecan Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 2h30m

Yield Makes 18 to 20 cookies (9 to 10 sandwiches)

Number Of Ingredients 13

3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag)
3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt

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.

SLICE AND BAKE CHOCOLATE CHIP COOKIES



Slice and Bake Chocolate Chip Cookies image

These cookies are rolled into four logs and stored in the refrigerator. Just slice and bake when you want warm cookies from the oven.

Provided by Marie

Categories     Dessert

Time 23m

Yield 7 dozen

Number Of Ingredients 9

1 cup butter
1 1/2 cups brown sugar
1 1/3 cups powdered sugar
2 large eggs
2 teaspoons vanilla extract
4 1/2 cups flour
2 teaspoons baking soda
1 1/2 cups chocolate chips
1 cup chopped walnuts

Steps:

  • Beat together butter, brown sugar and powdered sugar.
  • Add eggs and vanilla and mix well.
  • Combine flour and baking soda and add.
  • Stir in chocolate chips and walnuts.
  • Mold dough into 4 12" logs and wrap in plastic wrap.
  • Store in refrigerator for at least an hour or longer, if desired.
  • Preheat oven to 350°.
  • Cut dough into 1/2" thick slices and place on baking sheet.
  • Bake for about 8 minutes or until golden brown.

Nutrition Facts : Calories 1097.8, Fat 50.2, SaturatedFat 24.6, Cholesterol 130.2, Sodium 591, Carbohydrate 155.2, Fiber 5.4, Sugar 88.3, Protein 14.4

SLICE AND BAKE CHOCOLATE COOKIES



Slice and Bake Chocolate Cookies image

Combine chocolate pudding mix & melted semi-sweet chocolate for delicious Slice and Bake Chocolate Cookies. These Slice and Bake Chocolate Cookies feature double-chocolatey goodness.

Provided by My Food and Family

Categories     Dairy

Time 1h30m

Yield 27 servings, 2 cookies each

Number Of Ingredients 9

1-1/2 cups flour
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 tsp. baking soda
1 cup butter, softened
3/4 cup sugar
1 egg
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled
1 tsp. vanilla
1/3 cup multi-colored nonpareils

Steps:

  • Combine flour, dry pudding mix and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg, chocolate and vanilla. Gradually beat in flour mixture.
  • Shape dough into 2 (6-inch) logs. Roll, 1 at a time, in nonpareils until evenly coated. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.
  • Heat oven to 350ºF. Cut each roll into 27 slices. Place, 2 inches apart, on parchment-covered baking sheets.
  • Bake 8 to 10 min. or until cookies are slightly firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 12 g, Protein 1 g

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