Advertisement
  • PRIVACY POLICY
  • eStore
  • Promotions
    • Something's Always Happening at Hershey!

    • Don't miss out on all of the exciting sweepstakes, contests, seasonal celebrations and special offers available right now throughout the HERSHEY'S universe. There's always a promotion in motion. To find out about the latest, please visit our individual product websites for more details.

    • Current Promotions

  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Home > Recipes > Pecan-Topped Chocolate Cookies

Pecan-Topped Chocolate Cookies Recipe

Pecan-Topped Chocolate Cookies
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x MOUNDS Sweetened Coconut Flakes x
Please wait..Loading
Skill Level:
Intermediate

Everybody's Rating:

Close X

Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup MOUNDS Sweetened Coconut Flakes (optional)
  • About 48 pecan halves
  • CHOCOLATE GLAZE (recipe follows)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 egg
  • 2/3 cup butter or margarine
  • 3/4 cup sugar

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.

Facebook Comments

HERSHEY'S Kitchens Reviews

Rate and Review

There aren’t any reviews for this Recipe yet. Be the first to write a review.

Become a Member

Become a Member

  • - Write reviews
  • - Save your favorite recipes
  • - Get the newsletter
Sign Up
Wounded Warrior

Introducing HERSHEY’S Spreads

What will you
make more delicious?

Explore the Possibilities