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Chocolate Butter Pecans

Chocolate Butter PecansThis exotic butter cookie features the unique, yet ancient, South American flavor combination of chocolate and chili powder.

Recipe Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely chopped

Chocolate Icing:
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon ground cinnamon

Pecans halves for garnish
Sea salt (optional)

Cooking Directions:

  1. For Cookies: Preheat oven to 375°F (190°C).
  2. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
  3. Shape dough into 1-inch balls; place on parchment-lined baking sheets.
  4. Bake for 12 to 15 minutes or until very light brown and crisp at the edges.
  5. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.
  6. For Chocolate Icing: Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10 to 20-second intervals, stirring after each until chocolate is melted and smooth.
  7. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt (if desired).
  8. Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.

Makes 4 dozen cookies.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.