Chocolate Chip Pecan Sandies
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Moderation in the consumption of these melt in your mouth Chocolate Chip Pecan Sandies is needed, but not required!
Pecan Sandies are probably one of my all time favorite cookies, but if you know me and chocolate, then you know I would gladly add it to any cookie within reason and I did here. Simply put, these are melt in your mouth delicious!
A while back now Keebler stopped making their recipe for these and opted for Chocolate Chip Almond Sandies and I was distraught. Why mess with a good thing? It made me check out other stores and I could not find them anywhere. I decided after researching to make my own version and these are super easy to make, minimal ingredients and I still get my Chocolate Chip Pecan Sandie fix whenever I want.
For a wonderful cookie that is not soft, not too hard, but right in the middle, these are the one for you.
I like to add the mini chocolate chips for these and after toasting the pecans to bring out that nice, nutty and smoky flavor I finely chop half of them and chop the rest. Keeping the crunch factor to the add ins and not the dough is imperative. I also use powdered sugar instead of regular sugar. The consistency of the dough is superb here.
Let’s start by heating the oven to 350°. Place the pecans in a sauté pan and toast for 5-7 minutes. Do not burn these! We want toasted, not browned. Remove ½ cup of the nuts, and chop very finely by hand or in a food processor.
In a stand mixer cream the butter and sugar. Add vanilla, kosher salt and mix well. Mix in the flour, and finely ground nuts until combined. Fold in remaining chopped pecans and mini chocolate chips.
Use a spatula and scoop dough from mixer bowl and place dough on a sheet of plastic wrap.
Form the dough into a log and wrap tightly in plastic wrap.
Chill for 2 hours. After 15 minutes I rolled the buttery dough over to try and keep it round in shape. As the soft dough sits it doesn’t hold the round shape well and a few rotations keeps it just rounded as it chills and the butter hardens.
Slice chilled dough into ½” slices, place on baking sheet lined with parchment paper or Silpat (silicone) baking mat.
I try to be accurate in getting 24 slices by marking the firm cold dough roll. I mark the middle and then in the middle of each half. Each quarter at this point gets 6 cookies out of it.
Sometimes I let the dough sit out for a few minutes to soften a bit and not crumble when slicing. It helps. Bake at 350° for 10 minutes. Makes 24 cookies.
Look at these beauties! Soft with a slight crunch.
The delicious pecan and chocolate flavor is delectable and the buttery cookie is beautiful. This recipe is easy, simple and delivers on flavor. Enjoy!
Chocolate Chip Pecan Sandies
Ingredients
- ¾ cup butter softened
- ½ cup powdered sugar
- 1 1/2 tsp vanilla
- ½ tsp salt
- 1¼ cup all purpose flour
- 1 cup chopped pecans
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Place pecans in a sauté pan and toast for 5-7 minutes. Do not burn these! We want toasted, not browned. Remove ½ cup of the nuts, and chop very finely by hand or in a food processor. Chop the remaining pecans and set aside.
- In a stand mixer cream the butter and sugar. Add vanilla, kosher salt and mix well. Mix in the flour, and finely ground nuts until combined. Fold in remaining chopped pecans and mini chocolate chips.
- Use a spatula and scoop dough from mixer bowl and place dough on a sheet of plastic wrap. Form the dough into a log and wrap tightly in plastic wrap. Chill for 2 hours.
- Slice chilled dough into ½” slices, place on baking sheet lined with parchment paper or Silpat (silicone) baking mat.
- Bake at 350°F for 10 minutes. Makes 24 cookies.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Realizing that I can safely eat this dough raw is an issue…so good!!
I like your thinking Molly! 🙂
These look so good! We love trying new cookies!