There’s never a time when cookies are not appropriate. Bill Cosby tells us that cake and cookies are part of a balanced meal! I like to nosh on them as little between meal snacks, and these babies go great with coffee, tea, or just on their own.

Think fig preserves, maple candied pecan, and Hershey’s Chocolate Kisses.
These items were all leftover from my holiday baking ensemble.
Cleaning out the pantry, I needed space – thus the above items were quickly used for a batch of lovely “scone-like” cookies. Yes, as mentioned before, they are GREAT with coffee or tea.

Not to worry, though, even as I clean out the pantry, I will never let go of cookie or bread staples. These are necessary for cookie emergencies – like anxiety, boredom, entertaining, and situations of “procrastibaking.”

In any case, you will LOVE these puffy, soft, and superbly simple, yet flavorfully complex Fig Maple Pecan Chocolate Cookies!

Fig Maple Pecan Chocolate Cookies

½ cup (1 stick) butter or shortening, room temperature
14 oz. sweetened condensed milk
9 oz. Fig Preserves
½ tsp. baking powder
½ tsp. kosher salt
1-1/2 cups Hershey’s Chocolate Kisses
1 ½ cups maple praline pecans
2 ½ cups all-purpose flour

Preheat the oven to 350°F.

Line three cookie sheets with parchment paper.

Using a stand or hand mixer, cream together the butter or shortening, sweetened condensed milk, and fig preserves. 

Once fluffy, add the baking powder, salt, and chocolate kisses. Mix well.

Next, add the all-purpose flour ½ cup at a time and mix well. 

Fold in the pecans, mixing well to break the pecans and the chocolate apart into smaller pieces. 

Line baking sheets with parchment paper.

Form 1” rounds of dough and smash into discs, placing on lined cookie sheets.

Bake for 12-15 minutes, until puffy, and the bottoms are barely golden brown.

Remove from oven and enjoy in any and every way! 😋