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.
PECAN DOUBLE-CHIP COOKIES
I created this recipe one day when I decided to revise a family favorite. My kids loved the variation, and I've been making these cookies this way ever since.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 353 calories, Fat 21g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 182mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHOCOLATE CHIP COOKIES I
You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.
Provided by Beth
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 14.1 g, Cholesterol 3.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 99.1 mg, Sugar 8.4 g
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
PUMPKIN PECAN WHITE CHOCOLATE COOKIES
Soft, cake-like pumpkin cookies with pecans and white chocolate chips.
Provided by Alicia Van Couvering
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C) Grease cookie sheets.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, baking soda, and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaping spoonfuls onto the prepared cookie sheets. Cookies should be at least 2 inches apart.
- Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking sheets before removing to cool on wire racks.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 20.2 g, Cholesterol 25.6 mg, Fat 9.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 49.5 mg, Sugar 13.7 g
PUMPKIN-PECAN CHOCOLATE CHIP COOKIES
Make and share this Pumpkin-Pecan Chocolate Chip Cookies recipe from Food.com.
Provided by Bertha C.
Categories Drop Cookies
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 12
Steps:
- Cream the butter and sugar together.
- Add the egg, pumpkin and vanilla.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon and then stir these dry ingredients into the pumpkin mixture.
- Add the pecans and the chocolate chips.
- Drop by teaspoonfuls onto greased cookie sheets and bake in a 350 deg.
- oven for 15 minutes, or until golden brown.
- Cool and serve.
- Makes 4 dozen.
Nutrition Facts : Calories 1067.4, Fat 44.5, SaturatedFat 21.6, Cholesterol 113.9, Sodium 1320.6, Carbohydrate 162.3, Fiber 7.4, Sugar 95.1, Protein 13.2
PUMPKIN DOUBLE CHOCOLATY CHIP PECAN COOKIES
Was on the Toll House website looking for their original cookie recipe as I had a small amount of their white chocolate chips left but because the bag was cut in half the recipe wasn't there for me to tinker with as I usually do. While in the patnry gathering the ingredients I also found some pecans and some canned pumpkin that I needed to use up so that a) it wouldn't spoil, and b) would clear some shelf space. So I decided to look for a different recipe that could use all three and ended up modifying one of their recipes drastically. Enjoy.
Provided by ChrissyVas
Categories Chocolate Chip Cookies
Time 25m
Yield 36 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl mix together the dry ingredients: Flour, Chocolate Jello Instant Pie Filling, Baking Soda, Baking Powder, Cinnamon, Ground Nutmeg, and Sugar. Set aside.
- In a small bowl mix the wet ingredients: Butter, Pumpkin, Egg, Vanilla Extract, and milk.
- Slowly add the wet mixture to the dry mixture you may use a hand mixer at first but it will become sticky and you will have to finish mixing with a large wooden spoon -- unless you have a large Kitchen Aid counter top mixer.
- Once throughly mixed fold in the pecans and the white chocolate chips. (u can use more chips and nuts if u like as i was just using up what I had on hand, personally i will be adding more the next time I decide to make these.).
- Spray a cooking sheet with Pam or Baker's Joy and pre-heat the oven to 350.
- Using a tablespoon, spoon the batter onto the cookie sheet(s). Caution these do not spread out like a normal cookie, they bake like oatmeal cookies so do not place large mounds on the cookie sheet.
- Bake for 10 minutes. Should be moist with an almost fudge brownie like texture towards the top of the cookie. Tastes just as good the next day, if not better. Serving is approximate. (cooking time is per batch).
Nutrition Facts : Calories 148.1, Fat 6.6, SaturatedFat 2.9, Cholesterol 13.4, Sodium 75.8, Carbohydrate 20.8, Fiber 0.6, Sugar 11.3, Protein 1.9
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PECAN PUMPKIN SPICE CHOCOLATE CHIP COOKIES RECIPE
From bonappetit.com
4.1/5 (49)Author Amanda MackServings 20-24Estimated Reading Time 2 mins
- Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.
- Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.
- Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.
- Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.
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- In a stand mixer fitted with a paddle, or with a hand mixer, cream sugars and butter for 2 minutes until fluffy. Add pumpkin puree, vanilla, and egg and mix until incorporated
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and spice. In another, smaller bowl, dissolve baking soda into milk.
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