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
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 CHIP AND PECAN COOKIES WITH MARSHMALLOW CREME
These chocolate chip cookies get some extra refinement from toasted pecans and dark chocolate. Smooth and glossy marshmallow creme subs in for royal icing, and a dusting of your favorite sprinkles completes the look.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl.
- Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon.
- For the filling: Stir in the pecans until just combined.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight.
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment.
- Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet.
- For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme).
RITA'S ULTRA-LITE PECAN CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 250 degrees F.
- In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door.
- Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.
Nutrition Facts : Calories 101 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 22 milligrams, Carbohydrate 12 grams, Protein 1 grams, Sugar 5 grams
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
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.
CHOCOLATE CHIP PECAN COOKIES
These are my husband's favourite cookies (and mine!). The cookie batter is just the right sweetness, balanced by the chocolate chips. What I like about these cookies are they are so quick to make and I always have these ingredients on hand. I make these at least twice a month!
Provided by Eat Eat Youre skin
Categories Dessert
Time 13m
Yield 28-34 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Beat butter, sugars, egg and vanilla.
- Add flour, oats and baking soda. Mix until blended.
- Add chocolate chips and pecans.
- Drop by level tablespoonfuls of dough onto ungreased baking sheets.
- Bake approximately 7-8 minutes (depends on your oven; you want these cookies to be tender coming out, but they should look like they are done baking).
- Transfer onto a wire rack after cooling for a few minutes.
Nutrition Facts : Calories 123.1, Fat 6.4, SaturatedFat 3.1, Cholesterol 15.4, Sodium 55.9, Carbohydrate 16, Fiber 0.9, Sugar 10, Protein 1.5
PECAN-CHOCOLATE CHIP COCONUT COOKIES
When my four children were young, everyone wanted different kinds of cookies. After I came up with this recipe, everyone was happy, and it's still a cookie they ask for. Thanks to the cream cheese, these cookies bake up soft and fluffy. -Linda Brown, Hooker, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 9 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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
CHOCOLATE CHIP PECAN COOKIES - DECADENT & DELICIOUS!!
My mom always made these cookies for special occasions. They look like any other cookie, but they are beyond delicious. Any kind of chocolate chip can be used - I love milk chocolate, but my DH is more partial to white chocolate.
Provided by McKinleys Momma
Categories Drop Cookies
Time 30m
Yield 36 48
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Mix together flour, ground pecans, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, combine butter and shortening. Blend in both sugars. Beat in the eggs. Add the vanilla.
- Gradually add the dry ingredients, mixing thoroughly. Add the chocolate chips and pecans.
- If cookie dough is a little sticky, refrigerate for a few hours. Use a spoon to drop onto an ungreased baking sheet.
- Bake for 10 minutes, and 10 minutes only. Remove from oven & let cool on the baking sheet for a further 2 minutes before moving to a cooling rack. Do not overcook! 10 minutes is all that is needed!
- Enjoy!
Nutrition Facts : Calories 192.3, Fat 12.4, SaturatedFat 4.5, Cholesterol 18.5, Sodium 68.7, Carbohydrate 20.6, Fiber 1.2, Sugar 13.9, Protein 2
CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 44
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
- Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g
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.
POTATO CHIP AND PECAN COOKIES
These treats get their crunch from potato chips and pecans. My grandson, Cameron, enjoys helping make these deliciously different cookies, which are a family favorite.-Dona McCloskey, Minerva, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 232 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g 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.
EDIBLE PECAN CHOCOLATE CHIP COOKIE DOUGH
I have been experimenting with different no-bake edible cookie dough and feel this is the best one so far. This is delicious and safe to eat since it is made without eggs. Other ingredients can be added, such as M&M'S®, toasted coconut, peanut butter chips, raisins ... The list can go on and on. Refrigerate in an airtight container for up to 5 days.
Provided by Yoly
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine brown sugar and butter in a bowl; beat with an electric mixer until smooth. Add flour, milk, vanilla extract, baking soda, and salt; mix on medium speed until combined, about 2 minutes. Stir in pecans and chocolate chips.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 42.3 g, Cholesterol 15.7 mg, Fat 11 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.8 g, Sodium 203.7 mg, Sugar 32.9 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
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