WHITE CHOCOLATE PECAN BANANA COOKIES
I haven't made these yet but they sound really good!
Provided by Mandy Holmes
Categories Other Snacks
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees. Beat butter and sugars until fluffy; add eggs and beat well. Add vanilla and banana, mix well
- 2. Add flour, cornstarch, salt and baking soda; mix well. Add chocolate and pecans; mix gently. Chill dough about 1 hour.
- 3. Drop onto baking sheet and sprinkle with coarse salt. Bake 15 minutes or until browned on edges.
WHITE CHOCOLATE CHIP PECAN COOKIES
This is a yummy cookie recipe! The pecans and white chocolate are so nice together! A nice change from regular chocolate chip cookies. Cooking time actually depends on your oven size...each cookie sheet takes 12 minutes.
Provided by breezermom
Categories Drop Cookies
Time 1h28m
Yield 7 1/2 dozen
Number Of Ingredients 10
Steps:
- Cream the butter; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
- Combine flour, soda, and salt; add to the creamed mixture, mixing well. Stir in the chocolate chips and pecans.
- Drop by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Slightly flatten each cookie with your fingertips. Bake at 350 degrees for 12 to 14 minutes. Let cool slightly on the cookie sheet before transferring to a wire rack.
CHEWY BANANA CHOCOLATE CHIP COOKIES
Yum! These cookies remind us of muffin tops. They're soft, chewy, and cake-like with the perfect balance of bananas and chocolate chips. Pecans add a nice little crunch. This is a great way to utilize really ripe bananas and put a twist on a basic chocolate chip cookie.
Provided by Susan Din
Categories Fruit Desserts
Time 45m
Number Of Ingredients 13
Steps:
- 1. Chop your pecans (if necessary). Pre-heat the oven to 350 and toast pecans for 5-7 minutes.
- 2. Turn oven down to 300. Line 2 cookie sheets with parchment paper.
- 3. Measure flour, soda, salt, and baking powder in a large bowl. Use a whisk to mix well.
- 4. Stir in the nut pieces and the chocolate chips.
- 5. Place softened butter in a bowl and beat with an electric mixer until fluffy. Add the sugars, extracts, mashed banana, and egg. Beat well.
- 6. Mixture will appear somewhat separated. This is normal.
- 7. Add dry ingredients to the butter mixture.
- 8. Beat on medium speed until well mixed.
- 9. I use a Farber levered ice cream scoop to portion the cookies, 6 to a sheet. Bake for about 25 minutes until deep golden brown. Store in an airtight container with wax paper between the layers. These cookies are moist and chewy and tend to stick together if stacked wihtout paper between.
WHITE CHOCOLATE AND PECAN BLONDIES
Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.
Provided by Gemma Stafford
Categories dessert
Time 2h
Yield 9 blondies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
- In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
- Whisk in the eggs one at a time until well combined.
- Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
- Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
- Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.
CHOCOLATE PECAN SLICE AND BAKE COOKIES
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.
PECAN WHITE CHOCOLATE CHIP COOKIES
The combination of pecans, white chocolate and oatmeal is fantastic. This is a variation on a recipe from Anne Bloski, one of the best cooks I have known.
Provided by Lee_tah
Categories Dessert
Time 22m
Yield 1 batch
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
- Stir in oatmeal.
- Sift flour, baking powder, baking soda into the mix. Stir together until combined.
- Add in pecans and white chocolate chips.
- Bake at 375°F for 10-12 minutes or until done to your liking.
- *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.
Nutrition Facts : Calories 5908.2, Fat 283.4, SaturatedFat 111.1, Cholesterol 651.7, Sodium 2532.8, Carbohydrate 796.8, Fiber 20.1, Sugar 519.6, Protein 69.8
GIANT WHITE-CHOCOLATE PECAN COOKIES
Think big-real big. These crisp, chewy treats are rich with buttery pecans and decadent chunks of creamy white chocolate. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda.
- In a large bowl, beat butter with both sugars on medium speed until pale and fluffy, about 4 minutes. Beat in egg, then yolk, until thoroughly incorporated. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just combined. Beat in white chocolate and pecans until just combined.
- Using a 4-ounce (2-inch) ice cream scoop, drop scoops of dough onto parchment-lined baking sheets, spaced 3 inches apart (2 scoops per sheet). Gently press each to flatten.
- Bake cookies, rotating sheets halfway through, until golden but still soft in centers, about 14 minutes. Let cool slightly on sheets. Serve warm, or transfer to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
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