Coconut Pecan Shortbread Cookies

Had a serious pecan pie craving this afternoon, but I really didn’t feel like committing the time to make a crust and the pie filling and wait for it to cool, etc. etc. etc. So, I made these delicious little cookies as a snack!

Probably took less than ten minutes to put together and no more than 15 minutes from start to finish! This mini recipe yielded about 6-7 cookies! Which was perfect for me because I wanted something quick and easy!

Ingredients:

For the short bread

- 1/2 stick of unsalted
  butter cold
- 1/2 cup of flour
- 1/4 cup powdered sugar
- 1/8 tsp salt
- 1/2 tbs sour cream

For the topping

- 1/2 cup toasted pecans,
  chopped
- 1/3 cup evaporated milk
- 2 tbs butter 
- 1/3 cup brown sugar
- 1 tbs corn syrup
- 1/4 cup coconut flakes

Instructions:

Preheat oven to 350 degrees. Place pecans on a baking sheet and toast for no more ten minutes or until the pecans become fragrant.

Take cold butter and cut into pats, combine into bowl with flour, powdered sugar, salt and sour cream. Cut butter down till pea sized pieces are formed. With your hands incorporate the ingredients together to form into a dough.

On a floured surface, roll out the dough and cut with cookie cutters. Place on an un greased baking sheet and cook for about 10-12 minutes.

Over medium heat in a small saucepan, heat the butter, evaporated milk, sugar and syrup together. Bring to a simmering boil, stirring consistently. Take off of heat and add the toasted pecans and coconut. Let the mixture cool.

Add dollop of mixture over the shortbread cookies and enjoy! 🙂

Thank you for reading.

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Butter Pecan Cookies

Gonna keep this post short and sweet! These cookies are perfect for when you’re in the mood for something salty & sweet!!!

The same dough recipe as my chocolate chip cookie recipe! Instead of chocolate chips, I add 1 cup of chopped pecans and 1 cup of toffee bits!

Before baking, I roll 3 tbs of the dough into round balls and place on baking sheet. Lightly sprinkle each ball of dough with a few crumbles of more pecans, gently press extra pecan crumbles down onto the dough without pressing too hard and misforming the ball shape. Then sprinkle a tad of salt on top and stick into the oven until golden brown. So so good!!

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Ingredients:

- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups light brown sugar
- 1 1/4 cup butter
- 2 eggs
- 2 tsp vanilla
- 1 cup chopped pecans  
- 1 cup toffee bits 
- 1/4 cup chopped pecans
  For topping
- salt for garnish

Instructions:

Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter with the sugar until well combined. Add in the eggs one at a time followed by the vanilla extract. Next, incorporate the dry ingredients into the butter and sugar slowly.

Careful not to over mix the dough. Once the flour mixture is well incorporated, with your hands mix in the pecans and toffee bits.

Stick the dough into the refrigerator for at least 30 minutes. Once chilled, form 3 tbs worth of dough into balls and place on a large cookie sheet 3 inches apart. Sprinkle each ball of dough with a few more pecans and a touch of salt. Bake anywhere between 16-20 minutes or until golden brown.

The Perfect Chocolate Chip Cookie

Hey everyone! I’m really excited to share my all time favorite chocolate chip cookie recipe with you. This past week, I was really trying to get my body back on track… it seems I have gained a few lbs since starting this blog journey, lol. So I kind of wanted to cleanse my body of the sweets for a bit.

But then, thanks to social media, I saw Jessie James Decker posting about her chocolate chip cookies, and I thought to myself “screw the diet, I’m making cookies tomorrow.”

I had two cookies, they were my dinner since I decided to have a cheat day. Let me just tell you about these cookies. They are crunchy on the outside, soft and chewy on the inside. And whatever you do, do not deviate from this recipe lol. I do it all the time, even when I think I have nailed a recipe down. But this right here, is PERFECT.

This is my go-to recipe for chocolate chip cookies. It has a little more flour than your typical recipe, because I like my cookies to rise up a bit and have a lot of texture. Don’t ever skip out on the butter!! I use brown sugar only, not a combination of brown/granulated…. and finally, I could never determine if I preferred baking soda or baking powder best in recipe testing, so I incorporate both.

This cookie is so good, sometimes I make it without the chocolate chips. I will add below a couple points in nailing this recipe consistently every time.

  • Use real butter always unsalted at room temp
  • Use quality vanilla extract
  • Chill the dough for at least 30 minutes before baking
  • Scoop 3 TBS of dough when forming cookies
  • Do not press them down on the sheet
  • Baking time will always vary depending on your oven. I do not let the cookies come out slightly undercooked, I don’t like them to look pale in color. I let them become brown all over. Cooking time for me is perfect right at 19 minutes.

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Ingredients:

- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups light brown sugar
- 1 1/4 cup butter
- 2 eggs
- 2 tsp vanilla
- 10-12 ounces of semi sweet 
  chocolate chips

Instructions:

Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter with the sugar until well combined. Add in the eggs one at a time followed by the vanilla extract. Next, incorporate the dry ingredients into the butter and sugar slowly.

Careful not to over mix the dough. Once the flour mixture is well incorporated, with your hands mix in the chocolate chips.

Stick the dough into the refrigerator for at least 30 minutes. Once chilled, form 3 tbs worth of dough into balls and place on a large cookie sheet 3 inches apart.

Baking time can vary between 15-20 minutes. Remove cookies from the oven when they are brown all over. Let stand on baking sheet for 5 minutes then transfer to a cooking rack till they cool completely.

Abuelita’s Hot Chocolate Cookies

Few things are better in life than chocolate. When I am sad, Chocolate makes it better. When it’s my birthday, I want a chocolate cake! When I’m in the mood to eat candy, I will only want dark chocolate. Chocolate is my go to!! I have made so many different variations of cookies and if you’d ask me what my favorite cookie of all time might be, I’d say probably chocolate chip lol. Chocolate is reliable. It’s never bad! Never, ever!!

Today’s cookies are pure chocolatey goodness. I ate two, but wanted so many more than that. At first bite they give you a crunchy outside and as you eat more, you get a warm, gooey, beautiful, fudgey- chocolate on the inside. Heaven!!

I dream about these kinds of cookies. I made them at my moms house tonight and left them behind because I knew if they were in my home tomorrow, I’d probably eat them for breakfast, lunch and dinner. Sigh….

A few notes to consider if you decide to follow my recipe. The batter is similar to chocolate brownies, in that it is a very runny batter. Do not make these cookies if you are in a hurry because they will need to set in the freezer for at least an hour before they head into your oven to bake.

I melted my dark chocolate down with butter in a double broiler, I didn’t use any cocoa powder. That makes for a better chocolatey taste and texture, in my opinion!

Please make sure that your eggs are room temperature before working on this. It allows the eggs to evenly disperse into the batter and will give you a more light and airy texture of a cookie.

The consistency of the batter once all is combined, is too runny to be able to scoop. I suggest freezing in a shallow dish, for about an hour or so. Basically, the batter just needs to thicken up so that it can be scoopable and formed into a ball. The end result of this recipe, I am very pleased with! I hope you enjoy them as much as I have! Thank you for reading.

Ingredients:

- 10 ounces dark semi sweet chocolate chips 
- 2 tablets of Abuelita's hot chocolate (6 ounces) 
- half stick of unsalted butter 
- 4 eggs at room temperature 
- 1 1/2 cup of sugar 
- 1 1/2 tsp Mexican vanilla 
- 1/2 tsp salt 
- 1/2 cup flour 
- 1/2 tsp baking powder

Instructions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a double broiler, combine your butter, the dark chocolate chips and the abuelitas tablets over a simmering boil. Stir the chocolate with the butter until it has melted then remove off heat and set aside.

In a medium to large bowl, add the room temperature eggs and sugar together. Beat with a mixture for about 5 minutes or until the eggs and sugar are creamy and well combined.

In a small bowl, sift the flour, baking powder and salt. Quickly mix together then set aside.

Take the bowl of the chocolate and begin folding it into the eggs and sugar with a spatula. Continue folding and incorporating until the mixture is completely Brown in color and you can no longer see the yellow.

Next, fold in your flour mixture. Keep folding until all the flour has disappeared and you are left with a soft light chocolate batter. Now pour your chocolate into a shallow dish, cover it, then allow to set in the freezer for at least one hour.

After the chocolate has set, scoop 2tbs worth of dough and form into ball shapes. Set on baking sheets two inches apart and bake anywhere between 12-15 minutes or until the outer edges are hardened and the tops of the cookies have cracked.

Allow to completely cool on cooling racks. Pour yourself a glass of milk and enjoy!!