Chocolate Chip Pecan Sandies

5 from 2 votes

This post may contain affiliate links. Please read my disclosure policy.

Chocolate Chip Pecan Sandies5

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.

Chocolate Chip Pecan Sandies6

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.

Chocolate Chip Pecan Sandies1

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.

Chocolate Chip Pecan Sandies2

Form the dough into a log and wrap tightly in plastic wrap.

Chocolate Chip Pecan Sandies3

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.

Chocolate Chip Pecan Sandies4

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.

Chocolate Chip Pecan Sandies7

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.

Chocolate Chip Pecan Sandies8

Look at these beauties! Soft with a slight crunch.

Chocolate Chip Pecan Sandies9

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 Sandies11

 

A piece of bread on a plate, with Chocolate chip Sandies

Chocolate Chip Pecan Sandies

5 from 2 votes
I use mini chocolate chips for these Chocolate Chip Pecan Sandies and after toasting the pecans to bring out that nice, nutty and smoky flavor I finely chop half of them and chop the rest.
Servings: 24 servings
Prep: 2 hours 10 minutes
Cook: 10 minutes
Total: 2 hours 20 minutes

Ingredients 

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

Calories: 135kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 27mg | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.5mg

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.

Course: Dessert
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

 

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments