Chocolate Drizzled Pecan Pie Cookies. Yum. Yum. Yum.
So let me tell you a little story about how I got here… to these cookies.
I’m scared to say this in the South, but my husband and I are not big fans of Pecan Pie. We love the idea of pecan pie, but that thick gooey filling just doesn’t really appeal to either of us.
We do love pecans, and a great pie crust… so a few years back, I decided to make some Pecan Pie Bars for Richy and see what he thought of them.
Well.. he loved them. They have all the “good parts” of Pecan Pie without that uber thick sticky filling. Ick!
So these bars (I’ve never posted the recipe – I’ll have to add it to my list) … they quickly became a holiday staple for us and he requests them every year around Christmas.
But this year when I was buying pecans and thinking about making the bars, I decided I wanted to try something different and see if I could make Pecan Pie cookies.
It seemed like such a brilliant idea!! But with a quick Swagbucks search, I was deflated to find out that about a zillion other people had already thought it.
Oh well… not to be deterred I decided that if I couldn’t make up my very own original recipe, I’d at least try somebody else’s.
I read several from all of my favorite baking resources and decided on a recipe from Taste of Home.
Now I had to find the time to actually bake them. I always have a pile of new recipes I want to try and I rarely get around to most of them
Enter Amanda from iambaker. net. She asked on Facebook if there were any bloggers interested in baking some cookies using McCormick Vanilla Extract – and she’d share them along with a post she was writing.
YES! Sign me up! I knew this would be the perfect
motivator to get me working on them opportunity to try these Pecan Pie Cookies that had been floating around in my head for awhile.
Of course, I make a couple of minor changes to the recipe I decided to use, most importantly adding butter (in place of shortening) and drizzling some chocolate on top.
Butter and chocolate always makes things better, right?
When all was said and done, these cookies are delish! My husband instantly declared them to be wonderful and I shared them at my son’s birthday party over the weekend and every body loved them!
I think you will too – so give them a try this holiday season!
Please hop over to see Amanda’s Christmas Meringue Cookies and lots of other yummy cookies!!
This recipe is also linked up at Works for Me Wednesday!
Soo… do you like Pecan Pie? Do you have any other recipes that imitate Pecan Pie? I’d love to hear about them!
Here’s the printable recipe for Chocolate Drizzled Pecan Pie Cookies:
- 1 cup of firmly packed light brown sugar
- ¾ cup of butter, softened
- 1 large egg
- 1½ teaspoons of McCormick Vanilla
- 2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1 cup chopped pecans
- ½ cup of firmly packed light brown sugar
- ¼ cup heavy whipping cream
- 1 teaspoon McCormick Vanilla
- 4 oz. semi-sweet chocolate chips
- Preheat your oven to 350°.
- In a medium mixing bowl, cream together the brown sugar, butter, egg and vanilla. Beat until very smooth and light. Add the flour and baking powder, then mix on low until well combined.
- Shape the dough into 1.5 inch balls. I used a cookie scoop to do this... that makes it so easy!
- Place the balls 3 inches apart onto a parchment lined baking sheet. Be sure to leave that much space - these babies spread out!
- Make an indention on each cookie using your thumb - roll it around to hollow out a good "pocket" for the pecan pie filling.
- In a small mixing bowl, gently stir together the filling ingredients: pecans, brown sugar, heavy whipping cream and vanilla.
- Fill each cookie with a heaping teaspoon of filling. That stuff is good!
- Bake for 10 - 14 minutes or until lightly browned. Allow them to cool on the pan for at least one minute, then transfer to a cooling rack and let them cool for at least another 10 minutes.
- Melt the chocolate chips in a glass bowl for 1-2 minutes, stirring every 30 seconds until smooth and completely melted. Drizzle with a fork over the cooled cookies and let them set for a few minutes.
- Or eat them instantly... licking the warm chocolate off your lips to avoid being caught!
- _adapted from Taste of Home Magazine
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