Tiffany over at My Crowded Kitchen is one of those sweet, beautiful women that I consider myself so blessed to have met in what I call this crazy foodie universe. She is crazy talented in the kitchen and with her food photos! Her recipes have me swooning and drooling all at the same time! I’m so blessed to surround myself with amazingly talented friends that I just adore! Check her out on Facebook by clicking here. You will fall in love with her sweetness from the first click! I promise.
Thanks Tiffany for guest blogging for me today. I’m eternally grateful. ~Robin oxoxo
This is an extra special post. I am guest posting for Robin, over at Knead To Cook today and these babies are what I shared with her readers. If you get a chance head on over and say hi to Robin. She’s awesome and just as sweet as pie!
We are now at day three and still holdin’ strong with our cookie extravaganza this week on MCK. This cookie screams fall with it’s mapley, (is that a word?! It is today! ) flavor, bits of pecans, drizzled with chocolate and topped with more nuts. It has a super soft texture and absolutely delicious if you like maple, nuts and chocolate.
I’m sending out cookie packages this week to family and close friends. I can’t stand it any longer. Don’t get me wrong, they’re delicious if I may say, but I’ve had cookies for breakfast, cookies for lunch and cookies for dessert. I’m trying to be good, but I can’t seem to with all these cookies in my face. I started freezing them to get them away from me. I figured I’d spread the love elsewhere instead of spreading it to parts of my body that don’t need any more luuuv. Have a funtastic day!
- 1 cup butter, room temp.
- 1 cup light brown sugar
- 1 teaspoon maple extract
- 2 large eggs
- 2¼ cups all-purpose unbleached flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped pecans + more for sprinkling tops of cookies
- white & dark chocolate, melted for drizzling cookies
- Preheat oven to 350 degrees F. confection setting
- In a standing mixer, cream butter, brown sugar and maple extract.
- Sift together flour, baking powder and salt.
- Slowly stir in flour mixture to creamed mixture, blend.
- Next stir in chopped pecans.
- Shape cookie dough into 1 – 1½ inch balls and place 2 inches apart on a baking sheet. Bake at 350 for 10-12 minutes, no longer than 12 minutes. Remove cookies from oven and let set on baking sheet for at least two minutes before transferring to a cooling rack.
- Once cookies are cooled completely, melt white and dark chocolate, drizzle the tops of cookies with dark chocolate, sprinkle with nuts and drizzle with white chocolate. Top with more nuts. Let chocolate set before serving or do what I did, I didn’t wait!
— Knead to Cook