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Dark Chocolate Dipped Pecan Sandies

Bite-sized buttery, toasted pecan shortbread cookies are dipped in dark chocolate for a simple, addictive treat!

My Supper Club has an annual homemade cookie/candy swap. We go out to dinner and exchange goodies at the end of the meal.

It’s a nice change of pace from our monthly homemade 6 course dinner.

Dark Chocolate Dipped Pecan Sandies

These Pecan Sandies are something I saw over on Smitten Kitchen’s Instagram one day.

Deb said they were one of her favorite cookies, so I knew that I had to make them immediately.

Dark Chocolate Dipped Pecan Sandies

To dress them up a little, I melted some bittersweet chocolate and partially dipped about half of the cookies, sat them on wax paper and popped them in the freezer to firm up.

It was nice having a mix of chocolatey and non-chocolatey cookies to enjoy.

Dark Chocolate Dipped Pecan Sandies

These are so buttery and delicious – the toasted nuts really add a nice depth of flavor.

I’ll most certainly be making these again and again!

Dark Chocolate Dipped Pecan Sandies

  • 1 cup (about 110 grams) pecans
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (225 grams or 2 sticks) unsalted butter, softened
  • 2/3 cup (80 grams) confectioners’ sugar
  • 2 teaspoons (10 ml) vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons (25 grams) turbinado (raw) sugar

See Smitten Kitchen for the full recipe.

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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