Ingredients

The following ingredients have 10 Servings
  • 8 tablespoons unsalted butter (softened)
  • 4 ounces cream cheese (softened)
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • [1/2 teaspoon Adams Extract Vanilla Extract]
  • 1 cup all purpose flour
  • [1/4 cup Millican Pecan Chopped Pecan Pieces (crushed])
  • 6 pack of Hershey's Special Dark Chocolate Bars
  • 1 large egg (lightly beaten)
  • [3 tablespoons sugar crystals]

Instruction

  • Using an electric mixer, in a large bowl, cream together the butter, cream cheese and sugar on high speed for 3 minutes.
  • Add the vanilla extract and salt and mix on low speed until blended, about 1 minute.
  • Add the flour in, a little a time, on low speed until full incorporated.
  • Place dough in the center of a piece of plastic wrap. Form the dough into a disk shape about 6" across or so. Wrap the plastic wrap tightly around and refrigerate for at least 1 hour but no more than 24 hours.
  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • On a large floured surface, roll out dough to a 20" by 8" rectangle.
  • Cut dough into twenty 2" by 4" rectangles.
  • Place a piece of chocolate or two crosswise across each rectangle of dough. It's okay if chocolate hangs off the edges a bit. Top with a pinch or two of crushed pecans.
  • Fold the dough around the chocolate and pecans flipping the seam side down. Place on a prepared baking sheet.
  • Lightly brush your beaten egg over the tops of each cookie.
  • Sprinkle with regular sugar or coarse sugar.
  • Bake for 16-18 minutes, until golden brown.
  • Allow cookies to cool on pan for 5 minutes and then transfer to wire racks to cool completely.
  • Melt remaining chocolate and drizzle over the tops of cookies.
  • Store in airtight container for up to 3 days.