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
WHITE CHOCOLATE CRAN-PECAN COOKIES
Want to put a seasonal twist on classic chocolate chip cookies? These irresistible treats are loaded with white baking chips, dried cranberries and chopped pecans.-Barb Garrett, Jacksonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in cranberries, baking chips and pecans., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 50mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
GIANT WHITE-CHOCOLATE PECAN COOKIES
Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
- In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
- Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
- Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
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.
PECAN WHITE CHOCOLATE CHIP COOKIES
The combination of pecans, white chocolate and oatmeal is fantastic. This is a variation on a recipe from Anne Bloski, one of the best cooks I have known.
Provided by Lee_tah
Categories Dessert
Time 22m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
- Stir in oatmeal.
- Sift flour, baking powder, baking soda into the mix. Stir together until combined.
- Add in pecans and white chocolate chips.
- Bake at 375°F for 10-12 minutes or until done to your liking.
- *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.
Nutrition Facts : Calories 5908.2, Fat 283.4, SaturatedFat 111.1, Cholesterol 651.7, Sodium 2532.8, Carbohydrate 796.8, Fiber 20.1, Sugar 519.6, Protein 69.8
WHITE CHOCOLATE CHIP PECAN COOKIES
This is a yummy cookie recipe! The pecans and white chocolate are so nice together! A nice change from regular chocolate chip cookies. Cooking time actually depends on your oven size...each cookie sheet takes 12 minutes.
Provided by breezermom
Categories Drop Cookies
Time 1h28m
Yield 7 1/2 dozen
Number Of Ingredients 10
Steps:
- Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
- Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
- Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.
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
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
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
PEANUT BUTTER WHITE CHOCOLATE CHIP PECAN COOKIES
Yummy cookies that I made for the family this morning! Hubby asked for peanut butter cookies so I made up a recipe. Hope you enjoy it!
Provided by Ms. Mignonne
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix together sugars, egg, margarine and peanut butter. Stir until smooth.
- Gradually stir flours into peanut butter mixture. Stir until well incorporated.
- Mix in chocolate chips and pecans.
- Roll dough into balls roughly 1 inch in diameter.
- Place balls on lightly greased cookie sheet spaced approximately 2" apart.
- Bake for 8 minutes or until small cracks begin to appear.
Nutrition Facts : Calories 136.5, Fat 6.8, SaturatedFat 1.7, Cholesterol 9.3, Sodium 54.9, Carbohydrate 17.1, Fiber 0.8, Sugar 11.2, Protein 2.7
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