Chocolate Pecan Drops Recipes

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.

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

Steps:

• 1. In a bowl stir cereal and pecans.Mix well. Place peanut butter and chocolate morcels in a small bowl to microwave. Heat on high for 2 minutes, stirring halfway through cooking. After cooking, stir morcels until smooth.Pour over cerael and pecans. Mix well. Drop by rounded tablespoons onto cookie sheet lined with wax paper. Chill until set, approximately 15 minutes. Store at room tempature.

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.

Steps:

• In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes., Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper. Cool completely. Store in an airtight container.

Steps:

• 1. Heat oven to 375°. Have baking sheets ready.2. To make topping, mix chopped pecans, sugar, and hot water.3. To make cookies, place cake mix in a large bowl and press out any lumps with the back of a spoon. By hand, beat in oil and eggs. Stir in chocolate chips and pecan pieces. Drop by rounded tablespoonfuls about 2 inches apart onto baking sheets. Flatten each cookie lightly with the back of a spoon. Sprinkle 1 teaspoon of the topping over each cookie. Firmly press a pecan half in center of each. Bake 8 to 10 minutes until top is set. Cool on baking sheets 1 minute. Remove to wire racks to cool.* Weight of package may vary slightly with the brand.High Altitude Adjustments: Add 2 tablespoons all-purpose flour to the cake mix.

Steps:

• Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
• Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
• Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is firm.

Steps:

• Preheat over to 325.
• Mix together all ingredients.
• Drop by teaspoonful on ungreased cookie sheets.
• Bake 15-20 minutes until delicate brown color.
• If you like dust lightly with powdered sugar when cool.