Chocolate Pecan Drop Cookies Recipes

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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



Double Chocolate Pecan Cookies image

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.

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

CHOCOLATE PECAN DROP COOKIES

This dough can also be used for Coconut-Lime Oatmeal, Peanut Butter and Cherry, Rum-Raisin and Cashew, and Chocolate-Toffee Oatmeal drop cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 36

Number Of Ingredients 10



Chocolate Pecan Drop Cookies image

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
  • Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

Nutrition Facts : Calories 188 g, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g

2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)
1 cup chopped pecans

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



Chocolate Chip Pecan Cookies image

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

1 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup packed brown sugar
⅔ cup butter
1 tablespoon evaporated milk
½ teaspoon vanilla extract
1 large egg
1 cup chocolate chips
1 cup chopped pecans

WHITE CHOCOLATE PECAN DROP COOKIES

Make and share this White Chocolate Pecan Drop Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Drop Cookies

Time 42m

Yield 3 dozen

Number Of Ingredients 10



White Chocolate Pecan Drop Cookies image

Steps:

  • Preheat the oven to 350°.
  • In a bowl, combinte the first 3 ingredients; set aside.
  • In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
  • Add in the egg and vanilla; beat well.
  • Add in the dry ingredients and mix thoroughly.
  • Stir in the pecans and white chocolate.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
  • Bake for 10-12 minutes or until lightly golden.
  • Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.

Nutrition Facts : Calories 1339.9, Fat 81.5, SaturatedFat 36.1, Cholesterol 184.3, Sodium 885.7, Carbohydrate 144.5, Fiber 5.2, Sugar 92.9, Protein 14.5

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup coarsely chopped toasted pecans
2/3 cup coarsely chopped white chocolate (Lindt is recommended)

CHOCOLATE PECAN SANDWICH COOKIES

Provided by Molly Yeh

Categories     dessert

Time 2h30m

Yield Makes 18 to 20 cookies (9 to 10 sandwiches)

Number Of Ingredients 13



Chocolate Pecan Sandwich Cookies image

Steps:

  • Preheat the oven to 325 degrees F.
  • Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
  • Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  • Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
  • Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
  • Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
  • Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag)
3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt

CHOCOLATE PECAN SLICE AND BAKE COOKIES

Provided by Food Network

Categories     dessert

Time 4h25m

Yield 4 dozen

Number Of Ingredients 13



Chocolate Pecan Slice and Bake Cookies image

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.

1 1/4 cups unsalted butter, room temperature (280 grams)
1 cup packed dark brown sugar (200 grams)
1/4 cup granulated sugar (50 grams)
1/2 orange, zested, optional
1 teaspoon vanilla extract
1 egg white
2 1/4 cups all-purpose flour (305 grams)
3/4 cup cocoa powder (67 grams)
1 teaspoon kosher salt
1/4 teaspoon baking soda
100 grams dark or semisweet chocolate bar, finely chopped (about 1 cup)
3/4 cup pecans, roughly chopped (100 grams)
Flaky sea salt, optional

CHOCOLATE DROP COOKIES

These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.-Beth More, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4-1/2 dozen.

Number Of Ingredients 16



Chocolate Drop Cookies image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted and cooled
1-2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
FROSTING:
2 cups confectioners' sugar
1/4 cup baking cocoa
1/4 cup butter, softened
1/4 cup hot strong brewed coffee
3/4 teaspoon vanilla extract

CZECH CHOCOLATE PECAN COOKIES

Make and share this Czech Chocolate Pecan Cookies recipe from Food.com.

Provided by CookingONTheSide

Categories     Drop Cookies

Time 23m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 7



Czech Chocolate Pecan Cookies image

Steps:

  • Mix all ingredients until smooth.
  • With a teaspoon, make little heaps (walnut-sized) on a floured and greased cookie sheet.
  • Bake at 300 degrees for 6-8 minutes.
  • You can also place 1/2 of a pecan on each cookie while still warm.

Nutrition Facts : Calories 70.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 9.3, Sodium 11.5, Carbohydrate 7.8, Fiber 0.6, Sugar 5.7, Protein 0.8

1 cup sugar
1 egg
2 baking chocolate squares, melted (1 ounce each)
1/4 cup butter
1/2 cup flour
1 teaspoon vanilla
1 cup pecans, chopped

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 6



Flourless Double-Chocolate Pecan Cookies image

Steps:

  • Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
  • Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

PECAN-RAISIN DROP COOKIES

Provided by Maria Helm Sinskey

Categories     Cookies     Dessert     Bake     Picnic     Kid-Friendly     Quick & Easy     Back to School     Raisin     Pecan     Family Reunion     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 50

Number Of Ingredients 9



Pecan-Raisin Drop Cookies image

Steps:

  • Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix first 3 ingredients in bowl. Whisk sugar and butter in large bowl, 1 minute. Whisk in egg and vanilla. Stir in dry ingredients, then raisins and nuts. Drop dough by rounded teaspoonfuls onto sheets. Bake about 12 minutes. Transfer parchment to racks; cool.

1 cup all purpose flour
3/4 teaspoon coarse kosher salt
1/4 teaspoon baking soda
3/4 cup (packed) golden brown sugar
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup raisins
3/4 cup pecans, coarsely chopped

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