Holiday Cookie Exchange Recipe: Cappuccino Pecan Brownie Cookies

There isn't much better than cookies during the holiday season. There are so many to make and try and share!  And my favorite are those with big pieces of nuts.  Growing up, we always had nuts in our cookies, but -- because nuts can be pricey -- we only enjoyed a lot of nuts in holidays cookies.  The rest of the year, we usually went without.

Now, I can make Christmas cookies for exchanges and gifts, and I don't have to worry much about the price of nuts.  One bag makes 3 or more batches of cookies!

My favorite nuts are the Fisher Whole Pecans.  I can use them whole, or crush them.  Either way, the resealable bag makes it easy to use just a few for one recipe, and keep them fresh for later.

I recently tried a recipe on the side of my Duncan Hines Dark Chocolate Brownie box, adapting it slightly to be more to my liking.  The cookies turned out beautifully, so I thought I'd share them as an easy and delicious Cookie Exchange treat!

To make these Cappuccino Pecan Brownie Cookies, you'll need:
  • Box Duncan Hines Dark Chocolate Brownie Mix
  • 1 Egg 
  • 1/4 tsp Pumpkin Pie Spice
  • 1 cup slightly crushed whole pecans (leave some whole for the top of the cookies)
  • 3 tbsp Vegetable oil 
  • 4 tablespoons strong brewed coffee (cooled)
Mix all ingredients together in a mixing bowl. Drop by spoonfuls onto a cookie sheet, leaving an inch between cookies.  Top each cookie with one or two pecans. Bake in a preheated 350 degree oven until the centers start to crack, or 10 minutes.  (Cooking times will vary by oven and size of cookie.)

Don't like nuts? These cookies are just as delicious without.  Make them with chocolate or peanut butter chips instead!

What's your favorite cookie to exchange during the holidays?