Chocolate Candy Pecan Cookies

Somewhat recently, we moved into a new townhome in the northeastern part of the city.

Never in my life would I have chosen to live in this area or “liked” the area. However, after spending 10 years in a loft building in 1897, we were desperate for something brand new and maintenance-free (and cheaper). We chose this location not only because we love the builder and layout, but also because it was far away from the hustle and bustle of downtown. Now, don’t get me wrong, there is quite a bit of traffic, but it’s AWAY from our house. We are relishing in the silence at night, the lack of crazy downtown shenanigans, and lovely neighbors.

In any case, while the neighborhood is new, I was still hoping for a few trick-or-treaters. I prepared the patio with pumpkins and bought a big bag of chocolate candy.

Guess how many costumed children showed up at our door, as we eagerly awaited from 4-8pm…NONE. NOT ONE!
I was pretty sad about that. I do enjoy viewing the little ones in their costumes, excited about the candy collection to come.

I went to bed feeling sad and empty for Halloween traditions – “missing” Halloween traditions 🎃👻

So, I awoke on November 1 and decided to use the trick-or-treater chocolate bites for cookies: Chocolate Candy Pecan Cookies.

Chocolate Candy Pecan Cookies

½ cup butter or shortening, room temperature
14 oz. sweetened condensed milk
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. kosher salt + 1 Tbs. for finishing sprinkling
2 ½ cups all-purpose flour
2 cups chopped chocolate candy bars (Mr. Goodbar, Hershey’s, Krackel)
1 cup roasted, salted pecans, chopped

Preheat oven to 350°F.

Using a stand mixer, cream together the shortening, milk, and vanilla.

Add the baking powder, salt, and flour (1/2 cup at a time), mixing until well combined.

Fold in the chocolate and pecans.

Form into 1” sized balls and flatten.

Place on parchment-lined baking sheets and bake for 12-15 minutes, until golden grown.

Remove from the oven and immediately sprinkle with additional kosher salt, allowing the salt to melt into the hot cookies.

Cool for at least 30 minutes before devouring with a fresh glass of cold milk or in their own.