Butter Pecan Chocolate Chip Cookies | #AdobePartner
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Chocolate Pecan Cookies
This is a super indulgence gluten-free Chocolate Pecan Cookies. This recipe was adapted from Dominique Ansel, the world-renowned Cronut inventor. There is only a handful of ingredients to make the cookies. Just make sure to use high-quality chocolate with more than 60 percent cacao content and 84 percent of butterfat, and you're all set.
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Coconut Cookies
These delicious coconut cookies are soft and chewy but filled with crunchy toasted coconut for lots of flavor and a nice play of textures. They're beyond easy to make and will dazzle any coconut lover's palate!
Recipe:
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HONESTLY CRANBERRY | Bake With Me | Cranberry Dark Chocolate Coconut Pecan Cookies
I ???? everything cranberry. I'm happy to introduce you all to Honestly Cranberry - dried cranberries with no sugar. We're making cookies today. I know, I know it sounds crazy to add something as healthy as Honestly Cranberry to cookies, but I like to find ways of lowering the sugar in otherwise mega sugar foods.
These cranberry cowboy cookies are chock full of Honestly Cranberry, unsweetened coconut, pecans and 85% dark chocolate. That alone drops the sugar content by 30 grams. These cookies are for those of you who like chunky monkey cookies. You know the kind of cookies with everything but the kitchen sink.
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Hi friends! I'm Jennifer, a forty-something wife and mother of 7 children ages 4 - 20. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
Here I'll share vlogs about all these things, what I'm doing that works and what I've tried but didn't work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.
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No-Bake Coconut Pecan Praline Cookies
You can never go wrong with cookies. Seriously, there are so many amazing combinations and tweaks you can make that completely change a cookie, making it an exciting baking adventure and a great afternoon activity (with or without little helpers)! However, there are times when we really don’t feel like turning on the oven, or making, refrigerating, and rolling out a homemade dough…which is where these particular cookies come into play….
Perfect at any time of year, but especially during the holidays, these coconut pecan praline cookies are insanely delicious and addictive. All you have to do is combine your ingredients in a saucepan, then mix everything together. Let it cool a bit, since you don’t want your cookies to spread too much, then scoop them out and drop them onto a lined baking sheet. That’s it! The resulting cookie is perfectly sweet, crunchy, and yet still light-as-air, so get going and whip these bad boys up – trust us: everyone will love them!
Written recipe here:
No Mixer, No Chilling Soft Butter Pecan Cookies
My soft and chewy butter pecan cookies are made with toasted pecans, brown sugar, and plenty of butter. They are incredibly easy to make with NO mixer and NO chilling required!
Recipe:
Ingredients
1 ½ (175 g) heaping cups pecan halves
1 cup (226 g) unsalted butter melted and cooled at least 10 minutes*
1 ¼ cup (250 g) dark brown sugar tightly packed
½ cup (100 g) sugar
1 large egg + 1 egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all purpose flour**
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits optional, but recommended!
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Instructions
00:00 Introduction
00:12 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
00:18 Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
00:35 Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
00:47 In a large bowl, combine melted butter and sugars. Stir well.
01:48 Add eggs, egg yolk, and vanilla extract and stir until well-combined.
02:55 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
03:46 Gradually add flour mixture to wet ingredients until completely combined.
04:28 Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
05:00 Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2 apart.
05:37 Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Allow to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
Notes
*If your butter is scorching hot it will melt your sugars and your cookies will spread all over your baking pan. The butter can still be warm, but should not be hot.
**If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
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