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蜂蜜巧克力豆胡桃派

Pocket Pecan Pie with Chocolate Chips

My twin boys asked me to bake together after dinner a few nights ago. It was on the late side so we all agreed to bake something quick. I’d suggested the pecans and honey, my boys brought out chocolate chips of course! We were all very happy with our quick baking time. They named their cookie Pocket Pecan Pie with Chocolate chips. My daughter made chocolate-covered pecans with the leftover materials. Both came out nicely.

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5 from 1 vote

蜂蜜巧克力豆胡桃派

A quick easy cookie recipe for the pecan and chocolate lovers
Prep Time20 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: pocket-pecan-pie-chocolate-chips
Servings: 8 people
Calories: 1314kcal
Cost: 10

Equipment

  • baking sheet
  • Basting Brush/Pastry Brush

Ingredients

Pocket pecan pie with chocolate chips

  • 2 cup pecan lightly toasted
  • 1 cup honey
  • 1 cup chocolate chips

Sugar cookie dough

  • 2.75 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter softened
  • 11/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions

Sugar cookie dough

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients

Pocket Pecan Pie with Chocoloate Chips

  • Roll the dough and shape it into a 2 inches diameter thick round cylinder and wrap it in a aluminum foil or plastic wrapper. Put it in the freezer for 6-7 minutes to harden the surface for easy cutting in the next step. In this case I had defrosted my frozen dough in the day.
  • Cut the sugar dough into 1 inch thick disks. Press in 5-6 chocolate chips into each round cookie dough, then brush on some honey, then stick 3-4 pecans on top of the dough. Brush some honey on the pecans to finish.
  • Bake 8 to 10 minutes in the preheated oven, or until the pecans become slightly darker (you can smell the cooked pecan in the air too). Let stand on cookie sheet two minutes before removing to cool on wire racks.

Nutrition

Calories: 1314kcal | Carbohydrates: 224g | Protein: 9g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 393mg | Potassium: 184mg | Fiber: 4g | Sugar: 187g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg
Cooling the pocket pecan pie
Enjoy this easy recipe and the delicious cookies!


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