Photo of Chocolate-pecan thins by WW

Chocolate-pecan thins

Total Time
32 min
5 min
12 min
As the cookies bake, they’ll spread out slightly so be sure to arrange each spoonful of dough about 1-inch apart from each other. Transfer the cookies from the pan immediately after baking to a wire rack to cool.


Unsalted pecan halves

18 piece(s)

All-purpose flour


Unsweetened cocoa powder

¼ cup(s)

Baking powder

½ tsp


½ cup(s)

Salted butter

2 Tbsp

Apple butter

2 Tbsp

Egg whites

1 large

Vanilla extract

1 tsp


  1. Preheat oven to 350°F. Place pecans on small baking sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove from oven; set aside.
  2. In a medium mixing bowl, combine sugar and both types of butter; beat on medium speed with an electric mixer until light and fluffy. Add egg white and vanilla; beat until combined, scraping mixture off sides of bowl as needed.
  3. In another medium bowl, whisk together flour, cocoa powder and baking powder. Add to butter mixture; beat to combine.
  4. Drop dough by 1/2 tablespoonfuls, about 1 inch apart, onto 1 or 2 ungreased baking sheets; place 1 pecan half on top of each cookie. Bake for 12 minutes; remove from oven and allow to cool on pan for 5 minutes. Remove cookies with spatula to a wire rack to cool completely.
  5. Serving size: 1 cookie