Chocolate Pecan Sandies Recipe -
Chocolate Pecan Sandies Recipe

Chocolate Pecan Sandies

Recipe by  

"These are cute little round cookies that are white on the outside and chocolate on the inside."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Cream butter and sugar together until light. Beat in the vanilla. Mix in the flour, pecans and cocoa powder.
  3. Form dough into 1 inch balls and place onto the prepared baking sheets. Bake in the preheated oven for 20 to 25 minutes. Cool, then roll each cookie in confectioners' sugar.
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Reviews More Reviews

Dec 16, 2007

This cookie has become a much anticipated addition to my Christmas cookie platter. I follow the recipe exactly but I make them bite size and just bake them for 15 minutes. Delicious~!

Nov 17, 2010

These were pretty good. I was concerned with the little amount of sugar at first, but when measuring I didn't completely level it, so it added a little extra to my recipe. I thought they were going to be more like a chocolate pecan sandie cookie. But, they tasted just like a "chocolate version of a snowball cookie." I used a 1 Tblsp. cookie scoop and put the cookies on parchment instead of a sprayed pan. I got 32 baked cookies from the recipe. When cool I did coat them with the powdered sugar, but it took about twice as much as instructed. Thanks again, MARBALET for another simple to follow and good recipe. As they remind me of snowballs, I may make these as a Christmas cookie this year.


24 Ratings

Dec 22, 2010

I made these today and they turned out great! This is a keeper, I followed the recipe as written. I thought the dough was a bit loose so I chilled for an hour before forming my balls.

Dec 09, 2010

I followed this recipe to the letter. These were good, but almost too crumbly. They fall apart as soon as they're bitten, but at least they taste good as they crumble.

Jul 15, 2010

Excellent little cookie, I love how the cocoa taste comes through! I added sliced almonds instead of pecans cause that's what I had on hand, they came out very tasty! Also I have made these twice and did not bother with the powdered sugar, they still were great tasting without being overly sweet!

Jul 28, 2013

AMAZING!!!!! Just amazing! I love this stuff and will definently make it again! P.S.LET THEM COOL DOWN 100% THEN HAVE A DAMP CLOTH (SQUEEZE & DRAIN THE CLOTH AS MUCH AS YOU CAN) AND ROLL EACH SANDI ON IT ,THEN IN POWDERED SUGAR ...IT PICKS UP MORE POWDERED SUGAR THAT WAY .. I will absolutley make these on every holiday !!!!!!

Dec 15, 2010

These were a nice change. This was one of 9 recipes that we baked this holiday. They held up well.

Nov 30, 2012

So I changed the recipe just a bit- I omitted pecans and substituted about a cup of mini chocolate chips. I also added a little more cocoa powder than called for; I like the rich flavor that cocoa powder offers. They baked for 25 minutes perfectly. I let them cool for 20-30 minutes before placing them in a gallon size Ziplock bag to coat them with powdered sugar. All in all a really nice Christmas cookie that I will make again :)


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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