Chocolate Chip Pecan Cookies
I've partnered with HERSHEY'S for their #BakeHappy fun to show you a few tricks to elevate your chocolate chip cookie.
Chocolate Chip Pecan Cookies
Makes 4 dozen cookies
2-1/4 cups all-purpose flour
½ cup pecans
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups HERSHEY'S Semi-Sweet Chocolate Chips
1 ½ cups HERSHEY'S Butterscotch Chips
1. Spread pecans onto a baking sheet and bake at 375°F until just toasted, about 5-7 minutes. Remove from oven and transfer to a wire rack. Allow to cool completely. Place cooled pecans in a blender and pulse until finely crumbed. (This step can be made three days ahead and kept at room temperature in an air tight container.
2. Stir together flour, pecans, baking soda and salt; set aside.
3. Place granulated sugar in stand mixer bowl, sift brown sugar into bowl, add butter and beat until light and airy, about 2-3 minutes. Gradually add flour mixture. Beat just until streaks remain. Turn off mixer, finish incorporating remaining flour by hand with a sturdy spatula. Add in HERSHEY’S Kitchens Semi-Sweet Chocolate Chip and HERSHEY’S Kitchens Butterscotch Chips, stir to combine.
4. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Okay, I'm going to let you in on a little secret: All drop cookies are pretty much the same. Don't believe me? Today's recipe is Exhibit A. A super-easy dough made of flour, baking soda, salt, butter, sugar, vanilla and eggs bakes up perfect chocolate chip and pecan cookies. But they also work with peanut butter and dried cherries! Rum-soaked raisins and cashews are another success story... And don't even get me started on a chocolate-toffee-oatmeal combination!
Sarah's Tip of the Day:
Watch the video to help you master the easy cookie dough, then get creative with mix-ins. The options are nearly endless! Check out our favorites on EverydayFood.com today [LINK: What are you baking into your cookies? Tell me on Facebook! [LINK:
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Nutritional Info:
per serv (makes 36): 188 cal; 12 g fat; 2 g protein; 21 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Cookies | Everyday Food with Sarah Carey
Professional Baker Teaches You How To Make PECAN COOKIES!
Chef Anna Olson shows you how to bake amazing Pecan White Chocolate Cranberry Cookies with a Pecan White Chocolate Spread to make this delicious dessert even more tasty!
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Pecan White Chocolate & Cranberry Cookies
Ingredients
¼ cup (60 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (15 mL) honey
1 tsp (5 mL) vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp (2.5 g) baking soda
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
¼ tsp (1 g) ground cloves
¼ tsp (1 g) salt
¾ cup (75 g) chopped, lightly toasted pecans
½ cup (80 g) white chocolate chips
½ cup (70 g) dried cranberries
Directions
1. Preheat the oven to 350 F (180 C). Grease a 9-inch (23 cm) fluted removable bottom tart pan.
2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so. Bake this for 14 to 16 minutes, until an even golden brown on top. Cool the pan on a rack completely before slicing into wedges.
Pecan White Chocolate Spread
1 ½ cups (150 g) toasted pecans
½ cup (100 g) packed dark brown sugar
½ cup (65 g) icing sugar
3 oz (90 g) white chocolate chopped
1 Tbsp (15 mL) vegetable oil
2 tsp (10 mL) fancy molasses
½ tsp (2.5 g) salt
½ tsp (1.5 g) ground cinnamon
1. Pulse the pecans with the brown sugar and icing sugar until the pecans are finely ground. Add the white chocolate, oil, molasses, salt and cinnamon and pulse until a smooth paste (it will be quite fluid). The spread can be refrigerated for 2 hours to set it, but can then be stored in a jar at room temperature for up to 2 months.
For a fun option (perfect for a toasted bagel), beat ½ cup (125 mL) of this spread into ½ cup (125 mL) of softened cream cheese.
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Pecan Snowballs - Culinary Haven
Ingredients:
115g (1 stick) - butter, room temp
130g (1 cup) - plain four
1 cup - pecans, toasted, finely chopped
1tsp - vanilla
1/3 or 1/4 cup for the dough; 1 1/2 cups for rolling the cookies in - icing sugar
Enjoy,
T x
AMAZING Chocolate Pecan Pie BROWNIE! | Cupcake Jemma
I love Pecan Pie as much as YOU do but recipes for Pecan Pie are ten-a-penny! I always want to try and give you a little something extra if I can, because I love you. So this recipe is EXTRA extra! It's got everything you could dream of in a Pecan Pie but with a delicious fudgey chocolate brownie perfectly shoe-horned into the middle. Dreamy!
Recipe -
For the Pastry Base...
120g plain flour
45g light soft brown sugar
120g cold butter, chopped
Chocolate Brownie bit...
85g dark 70% chocolate
85g unsalted butter
165g caster sugar
2 lg eggs
25g cocoa powder
60g plain flour
¼ tsp salt
¼ tsp baking powder
For the Pecan Pie Topping...
115g roasted and chopped
75g maple syrup
75g light soft brown sugar
75g double cream
50g butter
¼ tsp salt
¼ tsp cinnamon
¼ tsp vanilla
extra pecans for decoration
#pecanpie #cupcakejemma
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How To Make Sweet & Nutty Butter Pecan Cookies
Sweet & Nutty Butter Pecan Cookies Recipe:
Here's What You'll Need:
2 3/4 cups all purpose flour
3 large eggs (2 whole and 1 yolk)
2 cups pecans (halves)
1 cup butter (unsalted/2 sticks)
3/4 cup dark brown sugar (packed)
3/4 cup granulated sugar
2 tsp pure vanilla extract
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
ENJOY THESE TASTY TREATS!!!
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