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Chocolate-Praline Buttons

From: Diamond Nuts

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Makes about 2 dozen cookies



  • ½ cup Emerald Pecan Pie Pecans or ½ cup Diamond Pecan Chips
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • 1 ¼ cups flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup semisweet chocolate chips
  • ½ cup Diamond Glazed Praline Pecan Pieces or pecan halves


Preheat oven to 350. To toast pecans, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes.

In a large bowl cream butter until light and fluffy. Gradually add sugar, beating until light. Add the egg, vanilla, and milk; beat thoroughly. In a small bowl mix together flour, cocoa, salt, and baking powder; add to butter mixture and stir well to combine. Stir in chocolate chips and toasted pecans.

Drop by tablespoonfuls onto a parchment-lined cookie sheet. (A small #40 ice-cream scoop works best). Top each cookie with Diamond Glazed Praline Pecan Pieces, dividing equally. Bake at 350 for 10 to 12 minutes. Cool on a wire rack.

Makes about 2 dozen cookies

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