Chocolate & Cinnamon Pecan Cookies

by Jessica on October 12, 2011


Mango and me (as the GCC Viking Mascot), circa 1999

Last Sunday afternoon, the ambulance was called and Mango was taken to the ER after chest pains and a fainting spell. At 88 years old (with past episodes of a similar nature) this is to be expected. However, it’s always scary to get that phone call… and not a good feeling knowing that you’re a few hundred miles away and can’t do a damn thing to help. So, as soon as I put down the phone, I went to the kitchen. Baking transports me to my happy place, and the methodical plan of a recipe calms me… especially since I bake in Mango’s former kitchen. After all, I was the one who named this amazing lady “Mango” (the name she’s known by to all who come in contact with her).

I knew we’d be making the drive to Fort Worth to visit her in CICU as soon as possible, so with the knowledge that she loves anything involving pecans, I adapted this cookie recipe from Martha Stewart. They were quick to bake up and made for a perfect treat to withstand the drive. I’m still not sure if she was more excited to see Mom and me, or the cookies… ­čÖé

Chocolate & Cinnamon Pecan Cookies |

Chocolate & Cinnamon Pecan Cookies

Yield: 2 dozen cookies


  • 1 c all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, at room temperature
  • 1/4 c smooth peanut butter
  • 1/2 c light-brown sugar, packed
  • 1/4 c granulated sugar
  • 1 lg egg
  • 1 tsp pure vanilla extract
  • 1-1/2 c dark chocolate chips
  • 1/3 c pecans, coarsely chopped


Preheat oven to 350 degrees F. Whisk together the flour, baking soda, salt and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer (fitted with the paddle attachment), then mix on medium speed until combined, about 2 minutes. Add sugars and mix for another 2 minutes. Then, mix in the egg and vanilla.

Gradually add flour mixture and mix until just combined. Fold in chocolate chips and pecans with a rubber spatula until well distributed. Refrigerate dough until it is slightly firm, about 15 minutes. Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper and flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool completely.

Chocolate & Cinnamon Pecan Cookies |

After several days in CICU, scary moments when her blood pressure dipped dangerously low and doctors playing with the levels on a number of different medications, Mango’s been moved to a regular room and can go home soon. She’ll need extra care afterwards, of course, but we’re just happy that she’s coming home!!


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{ 7 comments… read them below or add one }

1 Tina@flourtrader October 12, 2011 at 11:29 am

I am glad to hear that Mango will be able to come home. I am sure she enjoyed your cookies as well as your support while she was in the hospital.
I like the flavors as well as the texture of these cookies. Anyone would glad to be the recipient of these as a gift. Yum!


2 Eliana October 12, 2011 at 1:30 pm

Well I would certainly be excited to see you if you brought me these cookies. Hope Mango is doing better.


3 cindy October 13, 2011 at 12:43 am

I hope Mango is doing well, I’m sure the cookies helped! I’ve never paired cinnamon with peanutbutter. I guess it works, I trust your judgement. Because these cookies look wonderful.


4 snooky doodle October 13, 2011 at 1:41 am

these look so tempting. I go mad for cinnamon. yummy ­čÖé


5 Erin October 13, 2011 at 10:09 am

I bet the visit and the cookies were both most appreciated! They looks wonderful and hope she is doing well.


6 Spike October 13, 2011 at 8:29 pm

I’m happy to hear Mango is doing better, no doubt good friends and good cookies helped with that!


7 Katrina October 18, 2011 at 10:12 pm

Wow, those look like perfect cookies!


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