Chocolate Pecan Kisses Recipe

5 1 1
Chocolate Pecan Kisses Recipe
Chocolate Pecan Kisses Recipe photo by Taste of Home
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Chocolate Pecan Kisses Recipe

Read Reviews
5 1 1
Publisher Photo
A good friend gave me this recipe and I, in turn, have shared it with many others. It's a very easy recipe to make up makes a lot of cookies. They are sometimes called "forgotten" cookies, because you can make them at night and not take them out of the oven until the next morning.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + standing
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min. + standing

Ingredients

  • 1 large egg white
  • 1/3 cup sugar
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans

Directions

Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips and pecans.
Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off and let cookies dry in the oven for 1-1/2 hours.
Carefully remove cookies from parchment paper. Store in an airtight container. Yield: 1-1/2 dozen.
Originally published as Chocolate Pecan Kisses in Reminisce December/January 2007, p50

Nutritional Facts

1 each: 61 calories, 4g fat (1g saturated fat), 0 cholesterol, 4mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.

  • 1 large egg white
  • 1/3 cup sugar
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped pecans
  1. Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips and pecans.
  2. Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off and let cookies dry in the oven for 1-1/2 hours.
  3. Carefully remove cookies from parchment paper. Store in an airtight container. Yield: 1-1/2 dozen.
Originally published as Chocolate Pecan Kisses in Reminisce December/January 2007, p50

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MY REVIEW
Entrovers User ID: 6277260 66683
Reviewed Dec. 19, 2013

"These are easy, light, and delicious!! They will definitely be in my yearly gift basket."

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