I came up with this recipe on Mother’s Day! At the time, my mother was really out of town, but I created the recipe with the intention of giving it to her when she returned. One of the cookies has a pecan half and chocolate syrup drizzled on top in the photo as a garnish. They are excellent in this manner. However, they are also delicious simply, especially when they are warm and fresh from the oven! Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- ½ cup butter, melted
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ (14 ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- ¼ cup heavy whipping cream
- ½ cup vanilla yogurt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 36 pecan halves (Optional)
- 2 tablespoons chocolate syrup, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
- Stir 1/2 cup melted butter, brown sugar, and white sugar together in a large bowl; add sweetened condensed milk and stir.
- Place chocolate chips in a microwave-safe bowl; melt in microwave on high for 90 seconds. Stir and continue melting in microwave in 30-second increments until smooth. Stir 2 tablespoons butter into melted chocolate until melted into the chocolate. Stir heavy whipping cream into chocolate.
- Pour chocolate mixture into sugar mixture; stir yogurt into the resulting mixture. Add flour and baking powder and stir to incorporate. Drop about a tablespoon of batter per cookie onto the prepared baking sheet, leaving about 1 inch between each cookie.
- Bake in the preheated oven until edges are crispy, 15 to 17 minutes. Garnish each cookie with a pecan half and a drizzle of chocolate syrup.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 61 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |