Milk Chocolate Pecan Buttons

Directions

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.