1
: Mix together graham crumbs, flour, cocoa powder and baking powder; set aside.
2
: Beat Eagle Brand and butter until smooth. Add graham crumb mixture; mix well. Stir in white chocolate and pecans. Chill 30 minutes.
3
: Drop by rounded tablespoon onto parchment paper-lined baking sheets.
4
: Bake in preheated 375ºF (190ºC) oven for 12-14 minutes; transfer to rack to cool.