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.
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.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
THIN AND CRISPY CHOCOLATE CHIP COOKIES
Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Provided by pho1962
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
- Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
- Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g
CHOCOLATE COOKIE THINS
The coconut oil in these cookies is the secret ingredient. It's just subtle enough that people will want to know what that delicious flavor is. They are best eaten within a day or two--although they won't last that long!
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield About 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, cocoa powder and salt in a small bowl and set aside.
- Combine the sugar, vegetable oil, coconut oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated.
- Drop teaspoonfuls of the batter about 2 inches apart on the prepared baking sheets. Bake until the cookies look firm and dry on the top, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 90 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 50 milligrams, Carbohydrate 12 grams, Protein 1 grams, Sugar 8 grams
CHOCOLATE PECAN SLICE AND BAKE COOKIES
Steps:
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
OATMEAL PECAN CHOCOLATE CHUNK COOKIES
You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22 five-inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
- Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.
PECAN THINS
Steps:
- Preheat oven to 425°F.
- In a bowl beat together butter, sugar, and salt until light and fluffy and beat in whites and vanilla until just combined. Sift flour over batter and fold in. Fold in pecans.
- Drop batter by rounded teaspoons about 3 inches apart onto well-buttered baking sheets and with the back of a fork pat into 2 1/2-inch rounds. Bake cookies in batches in middle of oven until golden around edges, about 5 minutes. Working quickly, with a metal spatula carefully loosen cookies immediately and transfer to racks to cool completely. (If cookies become too firm to remove from baking sheets, return to over for a few seconds to soften.) Cookies may be made 1 day ahead and kept, layers separated by wax paper, in an airtight container.
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
BUTTERSCOTCH PECAN THINS
Categories Cookies Mixer Dessert Bake Kid-Friendly Pecan Vanilla Chill Gourmet Small Plates
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Into the bowl sift together the flour, the baking powder, and the salt, beat the dough until it is firm enough to handle. Halve the dough and on a piece of wax paper form each half into a 6-inch log, using the wax paper as a guide. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
- Preheat the oven to 350°F. Cut the logs into 1/4-inch-thick slices with a sharp knife, arrange the slices 3 inches apart on lightly buttered baking sheets, and press a pecan half onto each cookie. Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden, and let them cool on the baking sheets for 1 minute. Transfer the cookies to racks and let them cool completely.
EASY PECAN CHOCOLATE THINS (COOKIES)
These are so ridiculously easy to make and bake within 5 minutes. You can sub toasted walnuts in place of pecans. Just be careful not to overcook them, and don't use a dark baking sheet to make these. Here's a tip, purchase a big bag of walnuts and/or pecans, then toast in the oven and keep in a plastic bag in the freezer to have ready when you need them for cookies, they will last for a very long time in the freezer. Warning, you won't be able to stop eating these, they are THAT good! You can make these cookies up to 2 days ahead and store in an airtight container.
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 70 small cookies
Number Of Ingredients 8
Steps:
- Set oven to 400 degrees (set oven rack to middle position).
- In a bowl using an electric mixer, beat butter, brown sugar and salt until light and fluffy (about 4 minutes).
- Beat in egg and vanilla until just combined.
- Sift the flour over the batter, then fold into the batter.
- Fold in minced pecans and chocolate chips (if using).
- Drop by level 1/2 teaspoons batter leaving about 2-inches apart.
- Bake for about 5-6 minutes or until pale golden around edges.
- Carefully loosen hot cookies with a metal spatula and transfer to racks to cool (if cookies become to firm to remove without breaking, just return to oven for a cople of seconds to soften).
Nutrition Facts : Calories 29.6, Fat 2.6, SaturatedFat 1, Cholesterol 6.5, Sodium 14.9, Carbohydrate 1.6, Fiber 0.2, Sugar 1.1, Protein 0.3
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