CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS
Scrumptiously soft cookie made with dark chocolate, dried cherries, and pecans.
Provided by Sarah Van Name
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h35m
Yield 12
Number Of Ingredients 15
Steps:
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
- Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
- Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
- Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 36.4 g, Cholesterol 25.7 mg, Fat 14.7 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 138.6 mg, Sugar 20 g
SALTED CARAMEL CHOCOLATE PECAN COOKIES
This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.
Provided by CMBean
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
- Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
- Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
- Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
- Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
- Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 20.8 g, Cholesterol 26.2 mg, Fat 10 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 58.6 mg, Sugar 12.3 g
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CHOCOLATE CHIP PECAN SHELLS WITH CARAMEL SAUCE
.I've always thought this was an unusual dessert.Unknown source
Provided by Lynnda Cloutier
Categories Desserts
Number Of Ingredients 8
Steps:
- 1. Cook and drain pasta as directed on package; pat dry. Beat cheese, powdered sugar and vanilla in medium bowl with mixer on medium speed about 3 minutes or until light and creamy. Fold in whipped topping. Fold in chocolate chips and pecans. Spoon about 2 1/2 T. cheese mixture into each pasta shell. Put in shallow container. Cover with plastic wrap and refrigerate at least 2 hour but no longer than 8 hours. Serve with ice cream topping, and if desired, sprinkle with additional chocolate chips and pecans. Serves 8
PECAN CHOCOLATE CHIP PIE
To please the chocolate lover and the pecan lover. This pie is great topped with whipped cream and chocolate chips.
Provided by Carol
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
- Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
- To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
- Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
- Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.
Nutrition Facts : Calories 578.5 calories, Carbohydrate 79.9 g, Cholesterol 115.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 7.6 g, SaturatedFat 13.9 g, Sodium 206.4 mg, Sugar 33.2 g
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- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together until fluffy and light in color. Mix in egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick. Add the chocolate chips and pecans, then mix until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 4 days. Chilling is mandatory for this cookie dough so the cookies don’t over-spread.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- The cookie dough will be slightly crumbly, but will come together as you roll into individual balls with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, and arrange 3 inches apart on the prepared baking sheets. Press a few pieces of caramel onto the tops of the cookies and sprinkle each with sea salt.
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