Pecan Pie Chocolate Cookies2016-04-18
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Trying a great mix today, Pecan Pie and Cookies. This is a recipe for Pecan Pie Chocolate Cookies. The key part to this recipe, is making sure you cook the pecan pie filling enough so that it’s thick and doesn’t water down the cookies when you put it on top. Overall a good recipe, easy to make and a good combo.
- 2 tablespoons butter, melted
- 1 cup pecans, chopped
- ⅓ cup packed brown sugar
- ¼ cup corn syrup
- 2 eggs, beaten
- ⅛ teaspoon salt
- **Chocolate Cookie**
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Add butter, pecans, brown sugar, corn syrup, salt and beaten eggs to a medium non-stick pan. Cook over medium heat until it becomes thickened. Do not overcook, you want it the same consistency as pudding. Remove from heat and set aside.
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs.
In a separate bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
Scoop a tablespoon or a cookie scoop of cookie dough and bake for 8 min.
Remove from oven and top cookies with approximately 1 tablespoon of pecan cookie filling on the center of each cookie.
Place back in oven and cook for another 4 minutes. Remove from oven and allow to cool on baking sheet. Repeat with remaining doing and pecan cookie filling.