Saturday, September 29, 2012

Chocolate Cookies with White Chocolate, Heath Bars, and Pecans

Whenever I can make up an excuse to bake, I will. The excuse behind these cookies was the fact that some family members were in town.


In addition to the cookies last weekend, Jessica and I cooked together again for everyone.

We made Pretzel Mozzarella Rolls. She also made a salad with arugula, spinach, goat cheese, strawberries and prosciutto.


The rolls were excellent, as always!

The recipe makes 16 rolls, and we had 12 mozzarella sticks, so we ended up using a cheese with cranberries for the last 4 rolls.

In addition to everything else, I also made Serendipity's Humble Pie. It's filled with peanut butter and other amazing ingredients.

Back to the cookies. 

These cookies are filled with chocolate, pecans, chopped Heath bars, and white chocolate chips. They are soft and have a great texture.

The dough is not too sticky or soft, which makes it great for scooping onto cookies sheets.

While I am not big on white chocolate, it tastes great with the other components of these cookies.

If only you could smell these right now!


If you don't have an excuse to make these, just make them because they're delicious.

You'll be happy you made the decision to!


Chocolate Cookies with White Chocolate Chips, Heath Bars, and Pecans
makes 3-4 dozen cookies

Ingredients:
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups unsalted butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs, room temperature
3 tablespoons milk
1 tablespoon pure vanilla extract
1 1/2 cups coarsely chopped pecans, toasted
1 1/2 cups chopped Heath bars
1/2 cup white chocolate chips 

Directions:
Preheat oven to 350F. Line several baking sheets with parchment and set aside.
Combine the flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.
Cream the butter and sugars until smooth, about 3 minutes. Add the eggs and beat until well combined. Add the milk and vanilla. Add the flour mixture all at once and beat until combined. Stir in the pecans, Heath bars, and white chocolate chips. Drop by the rounded tablespoonfuls onto the prepared baking sheets and bake 10-12 minutes.
Allow cookies to cool on sheet for about 1 minutes before transferring to a wire rack to cool completely. 

8 comments:

  1. Lovely clicks on all the wonderful food.

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  2. love those cookies! i think we all need a reason to bake ;-)

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  3. I like cookies, but those rolls look phenomenal!

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  4. I wish I had the time to come up reasons to bake everyday!

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  5. yum! do you need an excuse to make such delicious cookies?? I love your plates too!

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  6. Thanks! Both of the plates in the cookie picture are from the flea market.

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