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Pecan Cookie Recipes
Caramel Chocolate Cookies
- 1 cup butter, softened
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ¾ cup baking cocoa
- 1 teaspoon baking soda
- 1¼ cups chopped pecans, divided
- 1 (13 oz) Rolo candies
- 4 oz white chocolate baking squares, melted
Heat oven to 375º. Grease 2 large cookie sheets; set aside. Combine butter, 1 cup granulated sugar and the brown sugar in a mixing bowl. Beat on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to butter mixture, beating just until combined. Stir in ½ cup pecans. Combine the remaining 1 tablespoon sugar and ¾ cup pecans in a small bowl. Shape a tablespoonful of dough around each candy, forming a ball. Dip half of each ball in sugar-nut mixture. Place nut side up 2" apart on prepared cookie sheets. Bake 7-10 minutes, until tops are slightly cracked. Cool on cookie sheets 3 minutes. Transfer with a spatula to wire racks and cool completely. Drizzle with melted white chocolate.
Cherry Almond Cookies
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- ¾ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2½ cups flaked coconut
- ¾ cup chopped pecans
- 1 jar (16 oz) maraschino cherries, drained and halved
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in coconut and nuts. Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350º for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Browned Butter Toffee Blondies
- 8 tablespoons butter
- 1¼ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- ¾ cup pecan pieces, toasted and coarsely chopped (divided)
- 1½ cups dark or semi-sweet chocolate chips (divided)
- ¾ cup Heath Bar Bites, coarsely chopped
Preheat oven to 350º. Line an 8" square pan with Release foil or parchment. Place butter in a small saucepan and heat over medium until butter starts to brown and foam. Turn off heat and swirl. Set aside to cool. Combine flour, baking powder and salt. Set aside. In a mixing bowl, beat eggs. Beat in dark and regular sugar, followed by both extracts. Stir in slightly cooled, browned butter and flour mixture. Stir in ½ cup of the toasted pecans and ¼ cup of the chocolate chips; pour into prepared pan. Bake for 25-27 minutes; While blondies bake, stir together remaining pecans, dark chocolate chips and chopped Heath Bar bites. Remove cooked brownies from oven and sprinkle Heath bar mixture over top. Let cool completely. When ready to slice, lift foil from pan and score into however many bars you need.
Coconut Pecan Cookies
- 1 cup brown sugar
- 1 cup sugar
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1½ cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ cups uncooked oats
- 2 cups coconut
- 1 cup chopped Pecans
Cream butter and sugar. Beat in eggs and vanilla. Sift dry ingredients and add. Add all remaining ingredients and chill. Drop on greased cookie sheet and bake 8 minutes at 350º.
Chewy Chocolate Chip Cookies
- 1 cup packed brown sugar
- 1 cup shortening
- 2 eggs
- 1 teaspoon baking soda
- 1 tablespoon hot water
- 2½ cups all-purpose flour and 1 teaspoon salt, sifted together
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 2 cups semisweet chocolate chips
Preheat oven to 350º. Mix sugar and shortening until smooth and light. Add one egg at a time, beating after each, also adding in baking soda which has been dissolved in 1 tablespoon hot water. Sift flour and salt together and add to creamed mixture. Add vanilla and fold in nuts and chocolate chips. Drop by spoonfuls onto lightly greased cookie sheets. Bake 9-10 minutes.
Date Drop Cookies
- 1½ cups packed brown sugar
- 1 cup butter or margarine, softened
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 (8 oz) package chopped dates
- ½ cup chopped pecans
Heat oven to 350°. Grease cookie sheet. Beat brown sugar, butter, orange peel, vanilla and eggs in large bowl. Stir in flour, oats, baking soda and salt. Stir in dates and pecans. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 8-10 minutes or until light brown. Remove from cookie sheet to wire rack.
Praline Cookies
- 1 cup softened butter (not margarine)
- ¾ cup powdered sugar
- 1½ cups flour
- ¼ teaspoon salt
- 20 caramels
- pecans, chopped
- chocolate chips or chocolate bar
Preheat oven to 350º. Beat together the butter, sugar, flour and salt. Spread in 17x11½ cookie sheet. Bake 15-18 minutes, watching carefully so it does not brown too much. Remove from oven and let cool slightly. Cut into 1½-2" squares. In a microwave-safe cup or dish, melt the caramels with 1 tablespoon water. When melted, drizzle a little on each square, then drop on a few of the pecans. Melt chocolate in small, zippered bag. Cut one corner off bag and drizzle each cookie with chocolate.
Frosted Pumpkin Pecan Cookies
- 1½ cups packed brown sugar
- ½ cup butter or margarine, softened
- ½ cup shortening
- 1 cup canned pumpkin
- 1 egg
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups chopped pecans
- Spiced Frosting
- 3 cups powdered sugar
- ¼ cup butter or margarine, softened
- ¼ teaspoon ground cinnamon
- 3-4 tablespoons milk
Heat oven to 350°. Beat brown sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pecans. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet; flatten slightly. Bake 12-15 minutes or until no indentation remains when touched lightly in center. Remove from cookie sheet to wire rack. Cool completely. Frost with spiced frosting.
Frosting:
Mix all ingredients until smooth and spreadable.
Ginger-Pecan Chews
- ½ cup sugar
- ½ cup butter or margarine, softened
- ½ cup molasses
- 1 egg
- 1 (2 ounce) jar crystallized ginger
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pecans
- pecan halves (optional)
Heat oven to 375°. Beat sugar, butter, molasses, egg and crystallized ginger in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, ground ginger, baking soda and salt. Stir in chopped pecans. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Press pecan half onto each cookie. Bake 12-14 minutes or until almost no indentation remains when touched near center. Immediately remove from cookie sheet to wire rack.
Chips Galore Cookies
- 1 cup butter or margarine, softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 tablespoon almond extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips
- 1½ cups milk chocolate chips
- 1½ cups vanilla or white chips
- 1½ cups chopped pecans
- 1½ cups chopped walnuts
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in almond extract. Combine flour, baking soda and salt. Gradually add to creamed mixture. Combine chips and nuts. Stir into dough. Cover and refrigerate for 1 hour or until easy to handle. Drop by tablespoonfuls 2" apart onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on wire racks.
Lemon Delights
- 1 cup butter or margarine, softened
- 1 egg yolk, save egg white
- 1 teaspoon vanilla
- 1 cup sugar
- 3 oz cream cheese, softened
- 3 tablespoons Realemon juice concentrate
- 2¼ cups flour
- 2 cups pecans, finely chopped
- lemon cheese filling*
Combine butter, sugar, cream cheese, egg yolk, lemon juice, vanilla and salt in mixer; mix well until blended. Beat in flour. Wrap dough in plastic wrap and chill at least 1 hour. Shape into 1" balls. Whip egg white lightly. Dip balls in egg white; roll in nuts. Place 2" apart on ungreased cookie sheets. Press thumb deep into center of each cookie; fill with lemon cheese filling. Bake at 375º for 10 minutes or until filling is set. Cool slightly; remove from sheets. Store tightly covered in refrigerator.
*Lemon Cheese filling- 3 oz cream cheese
- ¼ cup sugar
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 drop yellow food coloring
Beat until well blended and smooth.
.Honey Chocolate Chip Cookies
- ½ teaspoon baking soda
- ½ cup butter
- 6 oz chocolate chip morsels
- 1 egg
- 2 cups flour
- ½ cup honey
- ¼ cup packed brown sugar
- ½ cup peanut butter
- ½ cup pecans
- ½ teaspoon salt
- 1½ teaspoons vanilla
Combine honey, peanut butter, butter and brown sugar in a large bowl; beat until light and fluffy at least two minutes. Add egg and vanilla; mix thoroughly. Combine flour, soda and salt; mix well. Stir into peanut butter mixture. Stir in chocolate morsels and pecans. Using a ¼ cup measure for each cookie, drop onto ungreased cookie sheet; flatten slightly. Bake at 350º for 8-10 minutes or until lightly browned. Remove to rack and cool.
Bananaramas
- 1¼ cup packed light brown sugar
- ¾ cup creamy peanut butter
- ½ cup shortening
- 1 cup mashed bananas
- 3 tablespoons milk
- 1½ teaspoon vanilla
- ½ teaspoon almond extract
- 1 egg
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cup milk or semisweet chocolate chunks
- 1 cup oarsely chopped pecans
Preheat oven to 350º. Beat sugar, peanut butter, shortening, bananas, milk, vanilla and almond extract in a large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts. Drop dough by rounded tablespoon 2" apart on ungreased baking sheets. Bake at 350º for 11-13 minutes or until cookies are light brown around edge. Cool for 2 minutes on baking sheet.
Chewy Chocolate Coconut Bars
- 10 tablespoons (1¼ sticks) unsalted butter
- 1/3 cups shortbread cookie crumbs (such as Lorna Doones)
- 1½ cups sweetened shredded coconut
- 1¼ cups pecans, coarsely chopped
- 8 oz bittersweet chocolate, cut into ¾x¼" shards
- One (14 oz) can sweetened condensed milk
Position a rack in the center of the oven and preheat to 350º. In a small saucepan, melt the butter over medium-low heat. Pour the melted butter into a 13x9" baking pan. Tilt the pan as necessary so that the butter covers the bottom of the pan evenly. Scatter the cookie crumbs evenly over the melted butter. Scatter the nuts evenly over the crumbs. Sprinkle ½ cup of the coconut over the nuts. Scatter the chocolate shards over the coconut, and sprinkle the remaining 1 cup coconut over the chocolate. Pour the sweetened condensed milk evenly over the top. Bake for 20-25 minutes, or until the condensed milk is bubbling and the coconut is golden brown. (The bars will look almost runny at this point, but they will firm up as they cool.) Cool the bars completely in the pan on a wire rack. Using a large, sharp knife, cut the bars lengthwise into 6 thin strips. Then cut each strip into 5 pieces to make 30 bars. The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Chocolate Coconut Pecan Crisps
- ½ cup butter/margarine, softened
- 1 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1½ cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsweetened cocoa
- ½ teaspoon baking soda
- 1 cup flaked coconut
Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 1½" in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)Preheat oven to 350º. Line cookie sheets with parchment paper or leave ungreased. Cut rolls into 1/8" thick slices. Place 2" apart on cookie sheets. Bake 10-13 minutes or until firm, but not overly browned. Remove to wire racks to cool.
Oatmeal Chocolate Chip Cookies
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled (old-fashioned) oats
- ½ cup coarsely chopped pecans
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ½ cup lightly packed light brown sugar
- ½ cup granulated sugar
- 1 large egg (or ¼ cup Egg Beaters)
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ¾ cup semisweet chocolate chips
Set 2 racks in the middle and upper thirds of the oven and preheat to 350º. In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork. In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.
Cherry Chocolate Chip Blondies
- 1-1/3 cup flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup non-hydrogenated vegetable oil
- 2 egg substitutes
- 1 teaspoon vanilla
- 1 cup pitted and halved fresh sweet cherries
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
Preheat oven to 325º and prepare an 8x8 baking pan. Combine flour, brown sugar, baking powder, salt, oil, egg substitute, and vanilla; mix on low speed of electric mixer until well blended. Batter will be thick. Spread half of batter in baking pan. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle nuts and chocolate chips over top. Bake at 325º for 30-35 minutes or until wooden toothpick inserted near center comes out clean.
Chocolate Waffle Cookies
- 1/3 cup shortening
- 1 (1 oz) square unsweetened chocolate
- 1 large egg, beaten
- ½ cup sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chopped pecans
Melt shortening and chocolate in a saucepan over low heat, stirring constantly; let cool. Combine egg, sugar, milk and vanilla in a mixing bowl; stir well. Add chocolate mixture; stir well. Combine flour, baking powder and salt; add to chocolate mixture, stirring well. Stir in pecans. Preheat waffle iron to medium heat. Drop dough by level tablespoons 2" apart onto iron. Close iron; bake 2-4 minutes or until done. Remove to wire rack and let cool completely.
California Dreams
- 32 caramel candies
- 1/3 cup evaporated milk
- ½ cup flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark brown sugar, packed
- ½ cup rolled oats
- 4 tablespoons butter or margarine, softened
- 6 oz semi-sweet chocolate chips
- ½ cup chopped pecans
Preheat oven to 350º. In the top of a double boiler, combine caramels and milk. Heat over simmering water until melted, stirring occasionally. Remove from heat and set aside. Sift together flour, baking soda and salt in a medium bowl. Stir in brown sugar and oats. Mix in butter until mixture forms coarse crumbs. Press ½ of the flour mixture evenly into a buttered 8" square pan. The layer will be fairly thin. Sprinkle chocolate chips and pecans over surface evenly. Pour caramel mixture over chocolate chips and nuts. Sprinkle with remaining flour mixture. Bake for 20 minutes or until lightly browned. Cool. Refrigerate until set, then cut into squares.
Martha's Vineyard Hermits
Cookies:
- 1½ cups pecans, toasted
- 1¾ cups sifted flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 6 oz (1½ sticks) unsalted butter
- 1 packed cup light brown sugar
- 2 large eggs
- 3 tablespoons sour cream
- ¼ teaspoon baking soda
- 1 cup raisins
- ¾ cup sifted confectioners' sugar
- 1 tablespoon soft butter
- 1½ tablespoons or a bit more light or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Adjust 2 racks to divide oven into thirds. Preheat oven to 350º. Line cookie sheets with parchment or aluminum foil, shiny side up. Set aside. To make cookies: Sift together flour, cinnamon, ginger, nutmeg, cloves and salt. Set aside. In large bowl of electric mixer, beat butter until soft. Add brown sugar. Beat until well mixed. Beat in eggs, 1 at a time. In small cup, mix sour cream and baking soda. Beat into butter mixture. Add sifted dry ingredients. Beat on low speed until just incorporated. Remove bowl from mixer. Stir in raisins and nuts. Use tablespoon to form rounded tablespoon of dough for each cookie. Place mounds at least 2 inches apart on prepared sheets. First, place only 1 sheet of cookies in oven on lower rack. Bake for 10 to 15 minutes or until lightly browned and cookies spring back when gently pressed with fingertip. While first sheet of cookies bakes, in small bowl, combine confectioners' sugar, butter, cream, vanilla and salt. Beat until glaze is smooth and has consistency of mayonnaise, adding a bit more cream if necessary. Cover. Set aside. When first sheet is half baked, move it to the top rack, reversing it from front to back. At same time, place another sheet of cookies on lower rack. As soon as sheet of cookies is baked, remove it from oven. Place a generous dab (½ teaspoon) of glaze on top of each cookie. As heat melts glaze, use pastry brush to spread it. Using wide metal spatula, transfer cookies to rack to cool completely and dry glaze. (Note: It only takes a few minutes.) Store cookies in airtight container.