I love how flaky and chewy the pie crust base of these cookies is. I love the sweet and nutty pecan filling. And I love how the chocolate drizzle adds a bit of extra decadence and the bit of sea salt balances all the sweet. And it's cookie season. AND pie season. So...what I'm saying is...'tis the season for you to bake these pecan pie cookies! Santa would certainly appreciate them ;)
Pecan Pie Cookies
From Spend with Pennies
Makes 10-12 cookies (recipe can be easily doubled-which is what I did).
- Prepared single pie crust dough (I used this recipe for homemade or you can use storebought)
- 2 tbsp. butter
- 1/2 cup pecans, roughly chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 eggs
- 1/8 tsp. salt + extra sea salt, for sprinkling
- Optional-1/4 cup chocolate chips, for drizzling
- Preheat oven to 400F degrees and line a large baking sheet with parchment paper.
- In a non-stick pot melt butter over medium-low heat. Once melted, add in pecans, brown sugar, corn syrup, eggs, and 1/8 tsp. of salt and cook until thickened to a pudding-like consistency (this will probably take around 10 minutes or so.) Remove from heat and set aside.
- Unroll or roll out the dough and, using a 3 inch cookie or biscuit cutter, cut out about 10-12 circles.
- Place on prepared cookie sheet, leaving at least 1-2 inches in between. Gently fold about 1/8-1/4 of an inch up around the edges. Spoon approx. 1 tbsp. of the pecan pie filling into the center of each of the cookies.
- Bake 8 minutes, or until the filling is just set. Let cool on the pan for a couple minutes and then transfer to a wire rack to finish cooling.
- Place chocolate chips in a small Ziploc bag and microwave on high in 30 second increments (squeezing the chips around after each) until fully melted. Snip off a tiny corner of the bag and carefully drizzle the chocolate over each of the cookies.
- Sprinkle with sea salt, if desired. Cool until set. Serve at room temperature or, as I like to do, store in the refrigerator and serve chilled.
- Store leftover cookies in an airtight container at room temperature or in the refrigerator for up to 1 week (I highly recommend serving them chilled).
Yum yum yum, yum yum yum, yum yum yum YUM YUMMM!
(to the tune of "Jingle Bells")