These are so easy to make, taste great and are a huge favorite in our house. The recipe came from Southern Living magazine about 12 years ago and I got it from a friend several years later.




1/4 cup (1/2 stick) butter or margarine 1 (14-ounce) can chocolate sweetened condensed milk (Eagle Brand) 1 cup (6 ounces) semi-sweet chocolate morsels 1 cup (6 ounces) peanut butter morsels 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup chopped pecans 5 dozen pecan halves, if desired

Cook first 4 ingredients in a heavy saucepan over medium-low heat, stirring constantly, until morsels and butter melt. Remove from heat. Stir in vanilla, flour and chopped pecans. Drop by rounded teaspoonfuls onto ungreased baking sheets. If desired, press a pecan half into center of each mound.

Bake in a preheated 350-degree F. oven for 5 minutes.
(My oven is not accurate�temperature needs to be

reduced to 325 degrees. DO NOT OVERBAKE! COOKIES SHOULD BE �FUDGY� (CHEWY) IN THE MIDDLE. Remove to wire racks to cool.

Makes approximately 5 dozen cookies.

NOTE: It�s easier to melt butter and morsels in the microwave.

ADDITIONAL NOTE: Eagle Brand has discontinued their chocolate sweetened condensed milk product. When I called Borden's to find out why I couldn't locate the product, they provided me with this recipe to convert regular Eagle Brand Condensed Milk to the chocolate flavor. Either add 1/4 cup sifted, unsweetened cocoa powder (Hershey�s Cocoa) to the 14-ounce can of milk OR add 2 ounces of unsweetened chocolate squares, melted.

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