Cinnamon Chocolate Pecan Pie Cookies
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Cinnamon Chocolate Pecan Pie Cookies – you won’t believe how easy these cookies are to make with store bought pie crust! They’re super flaky, tastes just like pecan pie but are so much easier to throw together!
Yes, I went ahead and baked again. Trust me I’m super excited during this time of year because I don’t really need an excuse to bake. Luckily for you, and me, these cookies only take 15 minutes to bake, so you don’t have to suffer too long before you can sink your teeth into these delicious little morsels. And delicious they are!
You know what’s great about these cookies? No cookie batter, my friends. Nope, all you need is store bought pie shells, sure you can make your own if you so desire, but sometimes it’s nice not to kill ourselves.
But isn’t this a brilliant idea, if I do say so myself? It’s like pecan pie in a cookie, and lately I have been obsessed with pecan pie, I mean who wouldn’t be? Sometimes I amaze myself when I make stuff like these cookies, simply because of the simplicity behind it all.
Ingredients
- Cinnamon – What needs to be said about cinnamon! It’s in the name itself, if you’re not a fan of the spice these cookies may not be for you!
- Sugar –We want to use brown sugar today for lots of depth of flavor. It’ll add that perfect molasses note that just goes so well with our pecans and cinnamon.
- Cocoa powder – The chocolate element of our cookies! I like to use one that is rich and dark, but whatever brand you love most will do just fine – just be sure it’s unsweetened.
- Pie shells – Store bought pie crust will work just fine for this recipe – believe me! I want to keep it nice and simple for all my lovely readers today.
- 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.
Not A Pecan Fan?
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 Cinnamon Chocolate Pecan Pie Cookies
- Preheat oven: To 375 f degrees. Line a large baking sheet with parchment paper.
- Form the filling: Combine cinnamon, brown sugar and cocoa powder in a small bowl. On a floured surface, roll out each pie shell so that it’s about 12 inches in diameter.
- Assemble the cookies: Brush butter over pie crust, then sprinkle with half the cinnamon sugar over the entire surface. Sprinkle with half the chopped pecans then roll up the dough and cut into 1/2 inch pieces. Each pie shell should generate about 18 to 20 cookies, depending on how thick you cut them. Repeat with remaining pie shell and ingredients.
- Finish the dessert: Transfer slices onto the prepared baking sheet and bake for about 12 to 15 minutes or until golden.
Want To Use Homemade Pie Crust?
If you’d prefer to go completely homemade for this recipe, I certainly won’t stop you! It will make for a cookie that really goes above and beyond the call of duty. I have my own pie crust recipe right here, which I consider the all time perfect crust, and no I’m not biased, I swear.
Looking For A More Traditional Cookie?
If you’re still game for all these scrumptious match made in heaven flavors, but want to make your own cookie dough as opposed to rolling up this little pin wheels of fun, feel free to try out my Chocolate Pecan Pie Cookies, right here on the blog! They’re a bit more labor intensive, which is why I chose to let them inspire me today rather than whipping up a batch!
Proportion-izing Those Pie Shells
Normally a package of deep dish pie shells comes with 2 shells, I used both of these for this recipe. If you only have one pie shell, halve the rest of the ingredients.
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 3 months, just warm them back up in the oven and enjoy.
More Must Try Drool Worthy Cookies?
- Best Ever Chocolate Chip Cookies
- Date Nut Pinwheel Cookies
- Chocolate Sugar Cookies
- Chocolate Rumballs
- Snickerdoodle Cookies
- Lemon Shortbread Cookies
- Peanut Butter Cookies
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Cinnamon Chocolate Pecan Pie Cookies
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 36
Cinnamon Chocolate Pecan Pie Cookies – you won't believe how easy these cookies are to make with store bought pie crust! They're super flaky, tastes just like pecan pie but are so much easier to throw together!
Ingredients
- 1 tbsp cinnamon
- 1/2 cup brown sugar
- 2 tbsp cocoa powder unsweetened
- 2 deep dish pie shells I used Tenderflake
- 1/2 cup butter unsalted, melted, 1 stick
- 1 cup pecans chopped
Instructions
- Preheat oven to 375 f degrees. Line a large baking sheet with parchment paper.
- Combine cinnamon, brown sugar and cocoa powder in a small bowl.
- On a floured surface, roll out each pie shell so that it’s about 12 inches in diameter.
- Brush butter over pie crust, then sprinkle with half the cinnamon sugar over the entire surface. Sprinkle with half the chopped pecans then roll up the dough and cut into 1/2 inch pieces. Each pie shell should generate about 18 to 20 cookies, depending on how thick you cut them. Repeat with remaining pie shell and ingredients.
- Transfer slices onto the prepared baking sheet and bake for about 12 to 15 minutes or until golden.
Recipe Notes
- Normally a package of deep dish pie shells comes with 2 shells, I used both of these for this recipe. If you only have one pie shell, halve the rest of the ingredients.
- You can use homemade pie pastry if that’s what you prefer.
- You can use walnuts instead of pecans.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1cookieCalories: 113kcal (6%)Carbohydrates: 10g (3%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 3g (19%)Cholesterol: 7mg (2%)Sodium: 46mg (2%)Potassium: 31mg (1%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 80IU (2%)Vitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 1mg (6%)
can I skip the chocolate? ( ran out of it! )
For sure! No worries.
wonder if I could use crescent roll dough to make these???
Give it a try and let us know how they turn out!
I’m new to baking. What kind of cocoa powder. unsweetened (HERSHEY’S Cocoa, 100% Natural Unsweetened Cacao) / barkers cocoa powder?
I used Hershey’s unsweetened cocoa powder.
looks like a great recipe what can I instead of pecans (nut allergy )
You can skip them if you’ve got a nut allergy.
Sometimes Cocoa Nibs add a nice crunch like a nut for people with allergies. I think they might work in this recipe.
Jo, thank you Ilove everything you do you’re the best
Thanks Rosa! 😙
I love the use of pie crusts to make these cookies, and they look delicious! So much easier than rolling out the dough.
I’m a sucker for cookies and with pecans and chocolate, yes! Love the simplicity of these, too Jo. Worth turning the oven on!
Thanks Kevin! Totally worth the heat. 🙂