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Milk Chocolate Pecan Buttons

From: Holiday Treats

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Makes about 36 cookies


Total Time: 1 ½ hours
Level: Easy


  • ½ cup Diamond Pecans
  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon whole milk
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup milk chocolate chips
  • about 36 Diamond Pecan Halves


Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Spread the pecans evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool. Chop coarsely.

In a small bowl, whisk together the flour, cocoa, salt and baking powder. In a large bowl, using an electric mixer on medium-high speed, beat the butter; gradually add the sugar, beating until light and fluffy, about 2 minutes. Add the egg, vanilla and milk; beat thoroughly. On low speed, gradually add the flour mixture and mix to combine (do not over mix). Stir in the chocolate chips and chopped pecans.

Using a tablespoon, drop heaping spoonfuls of the cookie dough onto the prepared baking sheet, about 2-inches apart. Place one raw pecan half on each cookie, pressing it gently into the dough. Bake until set, 12 to 15 minutes. Let cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.

Store in an airtight container, at room temperature, for up to 2 weeks.

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