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Soft Chocolate Chip, M&M, and Toasted Pecan Cookies

Soft chocolate chip cookies with melty chocolate, M&M's and just the right amount of crunchy toasted pecan in every bite.
Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • baking sheets, silicone mats

Ingredients

  • 1/2 cup butter room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup white sugar
  • 2 eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup mini chocolate chips
  • 1/3 cup mini M&M's
  • 1/3 cup Heath Bar pieces
  • 1/2 cup toasted pecans chopped

Instructions

  • Heat the oven to Broil.
  • Broil the chopped pecans for 5-6 minutes. Allow to cool before adding to cookie dough.
  • Cream the butter and sugars on medium-high for 5 minutes in a stand mixer.
  • Add the eggs one at a time, mixing until just combined.
  • Add the vanilla extract.
  • Whisk the flour, baking powder, baking soda, and salt.
  • Mix the flour with the dough in increments until it's all combined. Don't over mix.
  • Stir the chocolate chips, M&M's, Heath Bar pieces, and toasted pecans into the dough with a wooden spoon.
  • Cover the mixing bowl with plastic wrap and refrigerate for 1 hour. This is a very important step. Don't skip it, it ensures your cookies get that soft texture.
  • Heat the oven to 375 degrees.
  • Use a 1 1/2 tablespoon melon baller or 1 tablespoon measuring spoon to scoop the dough onto the baking sheet.
  • Bake for 7-9 minutes.
  • Let them cool on the pan for 5 minutes and then move to a cooling rack to cool completely.
  • Eat responsibly. Ah, who am I kidding, eat as many as you can! Enjoy!

Notes

*Remeber to refrigerate for at least 1 hour before baking the cookies. This ensures the cookies aren't too dry and dense and come out soft and gooey.
*You can also freeze the dough in a air-tight bag in the freezer for up to 3 months. To cook, let them thaw in the refrigerator, and then bake per the instructions above. Sometimes, when all you want are a few cookies, and you don't have time to whip up a batch, pulling out a frozen batch is super handy.