My friends and I have begun making dinner for each other on Friday night. I hope this “tradition” continues, it’s a good way to end the week and start the weekend! Although sometimes we focus more on the drinking than the eating, the food is always delicious.

 

This week, I’m in charge of dessert. I decided to try a new recipe…not really sure of their official name, but I’ll call them chocolate-pecan cookies. They’re slightly crunchy, a bit chewy and a little moist…The recipe and final product after the jump!

PS – Congrats to two of my favorite dinner companions, Jess and Andy on the engagement!!!

 

 

 

 

Chocolate Pecan Cookies

 

~20 pecan halves

1/2 c. sugar

2 tbsp butter

2 tbsp pumpkin butter

1 large egg white

1 tspn vanilla extract

1/3 c. all-purpose flour

1/2 tspn baking powder

1/4 c. unsweetened cocoa (I prefer Droste…high quality Dutch cocoa)

 

-Pre-heat oven to 350°F

-Toast pecans ~5 minutes or until slightly browned

-Mix sugar and butters together until soft

-Add egg white and vanilla extract and beat together

-Wisk cocoa, flour and baking powder then add to wet ingredients

-Spoon cookies onto baking sheet and place pecan in center of each cookie

-Bake ~12 minutes or until just hard around edges

 

This recipe is supposed to make 36 cookies…but I like my cookies a bit bigger, so I only got ~18.