Coconut Pecan Chocolate Chip Cookies

Slice and bake cookies are already so good to begin with, but when you add a drop coconut pecan icing they become amazing!

Here's what you need.....

Shopping List
Betty Crocker Rich &Creamy Coconut Pecan Frosting (14.5 oz)
Immaculate Baking Co. All Natural Chocolate Chunk Cookies (or any brand you prefer)
Parchment Paper
Milk (for dipping)

Here's what you do.....

Preheat oven to 350 degrees.

                                  Open package and break apart dough into individual pieces.

 Line baking sheet with parchment paper. 

Thanks for the rolling pin Mrs. Fisher and Allie! Love it!

Smash dough pieces until they are about the size of a silver dollar. 

You can use anything for the filling.... Nutella, peanut butter or even some cream cheese frosting.

Using a very small spoon place a drop of the icing in the center of the 

dough then top with another piece of dough to make a sandwich. 

Once complete, you should have 12 Coconut Pecan Chocolate Chip Cookie 

dough balls on your tray. 

Bake for about 11-13 minutes. 

Let cool and enjoy with a glass of milk. 

* Pointers to help achieve the perfect cookie:

• Spread cookie dough out on the baking sheet as much as you can, because using two pieces of dough for each cookie makes for a really big cookie. I made the mistake of using just one baking tray, which caused the cookies to touch. 
• Don't overdo it with the amount of frosting you use. Too much and the frosting will seep out and make a sticky mess. 
• The colder the cookie dough the easier it is to flatten, transfer and fill with the frosting. 
• If your cookies do end up touching edges, like mine did, use a small cookie cutter to re-achieve a circle shape for your cookies. 

Let me know what you think of the recipe!