Double Chocolate Graham Drops

Makes about 40

1-1/2 cups graham cracker crumbs
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 (300 ml) can sweetened condensed milk
1/2 cup butter, softened
6 ounces white chocolate, chopped
1 cup pecans, chopped

Pre-heat oven to 375 F. Line baking sheets with parchment paper or a non-stick baking mat. In a mixing bowl, combine graham cracker crumbs, flour, cocoa powder and baking powder. Set aside. In a large mixing bowl beat together condensed milk and butter until mixture is creamy. Stir in graham mixture; mix well. Stir in white chocolate and pecans. Refrigerate 30 minutes. Drop by large tablespoonfuls on prepared baking sheets. Bake 12 to 14 minutes or until firm. Transfer to a wire rack to cool completely. When cool, store in an airtight container.

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Reviews of Double Chocolate Graham Drops:

1-5 of 5 reviews  

  A cookie baker in Cincinnati  Dec 22, 2009
Would make this again.
Turned out delicious! I just took them out of the oven. These do not look appetizing while they are being made, but once they come out of the oven, if you rolled the dough into balls before baking, they come out beautifully brown and white swirled! four stars

  Courtney in Maryland  Dec 14, 2009
Would make this again.
These are pretty tasty. I originally wasn't sure about the pecans, but they are tasty. four stars

  Chriss in Chicopee, Mass  Nov 15, 2008
Would make this again.
I made my "practice" batch. I think they came out good.....I like 'em. We'll see what the "guinea pigs" think tonight! If they pass, these will be my cookie swap contribution this year. four stars

  Joan in Massachusetts  Dec 16, 2007
Would make this again.
This recipe was easy to follow, ingredients convenient to find and the cookies are excellent. I found they cooked best when using Pampered Chef pans vs. my traditional baking sheets. five stars

  Courtney  Dec 15, 2007
Would make this again.
I think that this cookie was one of the bestest I have every had. five stars

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