Pecan-Topped Chocolate Cookies

Pecan-Topped Chocolate Cookies

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories70
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium40 mg2% DV
Total Carbohydrates7 g2% DV
Dietary Fiber0.0 g0% DV
Sugars4 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories70
Calories from Fat40
Total Fat4 g7% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium40 mg2% DV
Total Carbohydrates7 g2% DV
Dietary Fiber0.0 g0% DV
Sugars4 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 1-1/3 cups all-purpose flour
  • 1/2 cup MOUNDS Sweetened Coconut Flakes (optional)
  • 1/4 teaspoon baking soda
  • About 48 pecan halves
  • CHOCOLATE GLAZE (recipe follows)
  • 3/4 cup sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2/3 cup butter or margarine
  • 1-1/2 teaspoons vanilla extract
  • 1 egg
  • 1/3 cup HERSHEY'S Cocoa

Directions

  • 1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture with coconut, if desired, beating until well blended. Cover; refrigerate about 1 hour.
  • 2. Heat oven to 350°F. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
  • 3. Bake 8 to 10 minutes or until almost set. Remove from cookie sheet to wire rack; cool completely. Frost with CHOCOLATE GLAZE; top each cookie with pecan half. Makes about 48 cookies.
  • CHOCOLATE GLAZE: Stir together 2 tablespoons sugar and 2 tablespoons water in small saucepan. Cook over medium heat, stirring constantly until mixture boils and sugar is dissolved. Remove from heat; immediately add 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, stirring until melted. Cool to spreading consistency. About 1/2 cup glaze.
Ingredients sitting on a table

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