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
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
