Chocolate Pecan Pie Cookies
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Chocolate Pecan Pie Cookies – Chopped pecans mixed together with butter and corn syrup and cocoa powder, simply makes for the most perfect cookie filling.
Easy Chocolate Pecan Pie Cookies Recipe
If you’re not yet tired of Christmas cookies recipes and are desperately searching for more, you’re in luck. I have another wonderful cookie recipe. These have got to be one of my favorite cookies, every time I eat one, and I have had quite a few so far, I feel like I’ve died and gone to heaven!
Exaggerating you think? Not I!
This is a brilliant idea. I love pecan pie and so does hubs, but who’d have thunk to put it in a cookie? This is beyond brilliance, this is happiness. This is what I think of when I think of the perfect cookie.
Chopped pecans mixed together with butter and corn syrup and my secret ingredient cocoa powder, simply makes for the most perfect cookie topping. Forget about healthy cookies, there’s no such thing here.
Take The Flavor Up A Notch
I always recommend you toast your nuts in recipes like these. It helps release some of the oils from the nuts and create a toasty, warm, concentrated flavor. Is your mouth watering yet?
Ingredients
Cookies
- Butter – Unsalted and softened.
- Sweet – We want both packed brown sugar and corn syrup in both our filling and cookies.
- Eggs – Be sure to separate your eggs, whites from yolk. It requires a bit of technique but not much.
- Flour – Nothing fancy today, just some all purpose flour.
Filling
- Butter – Unsalted as always, we want to make sure we’re controlling the sodium content of our dessert today.
- Pecans – The crunch factor and rich nutty star of these cookies! Chop them up nicely.
- Sweet – Powdered sugar and corn syrup for a super smooth and grain free texture.
- Cocoa – Hence the chocolate in the name! Chocolate pairs so ell with pecans and create a rounder more complex flavor in our filling.
Not A Fan Of The Humble Pecan?
Now we may not see eye to eye, but I can accept that not everyone out there drools over these little nuts like I do. So if that’s the case feel free to use walnuts, pistachios, almonds, or hazelnuts! If you’re feeling adventurous then combine any of the ones listed above, who knows you might just find a way to improve upon perfection.
How To Make Chocolate Pecan Pie Cookies
- Make the dough: To the bowl of your mixer, add 1 cup butter, brown sugar and beat on medium speed until light and fluffy. Add 1/2 cup corn syrup and egg yolks and beat well. Gradually stir in the flour. Wrap the cookie dough with plastic wrap and refrigerate for at least an hour.
- Create the pecan filling: In the mean time, melt 1/4 cup butter in a saucepan over medium heat and stir in powdered sugar and the 3 tbsp of corn syrup. Add cocoa powder and stir until mixture comes to a boil. Remove from heat and stir in pecans. Let the mixture cool to room temperature, about 30 minutes.
- Preheat oven to 350 F degrees and line 2 baking sheets with parchment paper.
- Assemble: Shape cookie dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Slightly beat egg whites just until foamy. Brush egg whites on the cookie dough balls. Make an indentation with your thumb in each cookie ball. Place about 1 tsp of pecan mixture into the indentations.
- Bake for about 13 minutes or until lightly brown. Remove cookies to wire racks and let cool completely.
Can I Make My Cookies Without Corn Syrup?
You sure can! Although I have to be honest, it won’t be quite the same without it. Just combine maple syrup with 1 tablespoon of flour and you’ve got a perfectly sweet and decadent substitute! Yum.
How To Separate Your Egg
Crack your egg on a clean flat surface until the shell has a fracture point, break the shell into to even, or as even as you can get, halves over top a bowl and gently transfer the yolk back and forth between the two. Allow the egg white to fall into the bowl below and just like that you’ve separated an egg!
Storing Leftovers
Be sure to store these in an airtight container at room temperature and your cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
Freezing
These cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for up to a month, just warm them back up in the oven and enjoy.
Looking for More Cookie Recipes? Try These:
- Cinnamon Chocolate Pecan Pie Cookies
- Churro Apple Pie Cookies
- Walnut Cookies
- Chocolate Sugar Cookies
- Classic Shortbread Cookies
- Lemon Thumbprint Cookies
- Chocolate Rumballs
- Cherry Pecan Rugelach
- Chocolate Chip Cookies
- Chocolate Fudge Cookies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chocolate Pecan Pie Cookies
Ingredients
For Cookies
- 1 cup butter (salted and softened)
- ½ cup brown sugar
- ½ cup corn syrup
- 2 eggs (separated)
- 2½ cups all-purpose flour
For Filling
- ¼ cup butter
- ½ cup powdered sugar
- 3 tablespoon corn syrup
- 1 tablespoon cocoa powder
- ¾ cup chopped pecans
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- To the bowl of your mixer, add 1 cup butter, brown sugar and beat on medium speed until light and fluffy. Add ½ cup corn syrup and egg yolks and beat well. Gradually stir in the flour. Wrap the cookie dough with plastic wrap and refrigerate for at least an hour.
- In the mean time, melt ¼ cup butter in a saucepan over medium heat and stir in powdered sugar and the 3 tbsp of corn syrup. Add cocoa powder and stir until mixture comes to a boil. Remove from heat and stir in pecans. Let the mixture cool to room temperature, about 30 minutes.
- Preheat oven to 350℉ and line 2 baking sheets with parchment paper.
- Shape cookie dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Slightly beat egg whites just until foamy. Brush egg whites on the cookie dough balls.
- Make an indentation with your thumb in each cookie ball. Place about 1 tsp of pecan mixture into the indentations.
- Bake for about 13 minutes or until lightly brown.
- Remove cookies to wire racks and let cool completely.
Notes
- Be sure to store these in an airtight container at room temperature and your cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
- You can freeze cookies up to a month.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
