choco nut cookies
(1 rating)
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This recipe was given to me by a friend...I think they are too strong w/the cocoa & semisweet chocolate, so I chose to use milk choc or peanut butter chips for a milder taste. The combination of pecans and milk chocolate chips are my favorite, but also like the hazelnuts...the macadamia nuts work well with either the milk chocolate or the peanut butter chips... No matter how you combine the flavors, they are very tasty!
(1 rating)
yield
2 -1/2 dozen
prep time
15 Min
cook time
15 Min
Ingredients For choco nut cookies
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1 cbutter, softened
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1-1/2 csugar (can substitute stevia or splenda)
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2eggs
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2 tspvanilla
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12 ozsemisweet chocolate chips (milk chocolate/peanut butter chips)
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1 cchopped walnuts (pecans, hazelnuts, macadamia, or almonds)
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2 call-purpose flour
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3/4 chershey cocoa
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1 tspsoda
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1/4 tsptable salt
How To Make choco nut cookies
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1Preheat oven to 350°F. Line cookie sheets with parchment paper.
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2In large bowl, combine butter and sugar; cream well. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix until well combined.
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3In separate bowl, sift together flour, cocoa, soda and salt. Add to creamed mixture with mixer on low speed.
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4Stir in chocolate chips and nuts. (See NOTE #1 below)
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5Using a tablespoon size scoop, place cookies on prepared pans. Leave some room around each one to allow for spreading.
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6Bake 10 12 minutes; Let cookies rest for a couple minutes before removing from pans; place on baking rack to cool the cookies completely.
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7NOTE #1 - Can substitute peanut butter or milk chocolate chips for semisweet. Also, can substitute chopped pecans, hazelnuts, macadamia or almonds for walnuts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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