Chocolate and Whiskey Pecan Cookies Recipe
Active Prep: 15 min
Cook: 10 min
For whiskey pecans:
- 2 cups pecans
- 1/2 cup whiskey
- 1 1/2 Tbsp. Whiskey Barrel Smoked Sugar
- 1/4 tsp. Hickory Smoked Sea Salt
For cookie dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup Whiskey Barrel Smoked Sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp. whiskey
- 1 tsp. Natural Maple Extract or Pure Madagascar Vanilla Extract
- 2 1/2 cups flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. Hickory Smoked Sea Salt
- 1 (10 oz.) bag dark chocolate morsels
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For whiskey pecans: In a dry skillet or toaster oven- lightly toast pecans. Let cool and coarsely chop. Place pecans in a small bowl and add 1/2 cup whiskey. Cover and let sit at least 1 hour in a cool place.
For topping: In a small bowl combine the sugar and salt. Set aside.
For cookie dough: In a large bowl cream the butter and both sugars until fluffy. Add eggs, whiskey, and extract. Blend to combine. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add dry mixture to butter and sugar mixture, stir to combine. Fold in chocolate morsels and whiskey pecans. Line a cookie sheet with parchment paper. Scoop 1 1/2 Tbsp. of dough and form into balls. Place dough balls onto the prepared baking sheet, spaced about 2 inches apart. Sprinkle with sugar and salt topping. Lightly press down the top of each ball with a fork. Bake at 350 degrees for 10 mins. or until just golden brown at the edges. Let cool on trays for 5 mins. before transferring to a wire rack to cool completely.
Serve with coffee or a tall glass of milk.