These Chocolate Pecan Pie Cookies are a delicious soft and chewy chocolate cookie with a classic pecan pie filling baked into the center.
There are some things in life that you don’t appreciate until you get older. Pecan pie is one of those things for me. I wasn’t a huge pecan fan until my more mature years. Then when I met my husband he loves, loves, loves pecans. So our first Thanksgiving I made a chocolate pecan pie. He tried it the night before Thanksgiving and I had to make another one because he devoured the entire pie. Literally. So every Thanksgiving I make one for him and my dad.
A few weeks ago I made my German Chocolate Cake Cookies for my husband’s staff at his school. As I was waiting for the cookies to finish baking, I browsed Pinterest. And came across the most genius Thanksgiving cookie, Pecan Pie Cookies. So dang good. To die for. I will say baker beware, you won’t be able to make just one. This recipe is from my sweet friend Holly from Cook Crave Inspire. She is just a sweetheart and makes some of the most amazing recipes including One Pot Pasta with Creamy Tomato Sauce and my new favorite recipe that I will be trying within the next couple of weeks, 5 Minute Chocolate Ganache. Okay so now I am drooling.
But with Thanksgiving and Christmas around the corner and pies galore coming out of the kitchen, take a twist to your traditional pie and make these Chocolate Pecan Pie Cookies. One cookie and you can be done, but you won’t… wink.
Enjoy! XOXO San
How do you make Chocolate Pecan Pie Cookies?
Add butter, pecans, brown sugar, corn syrup, salt, and beaten eggs to a medium non-stick pan. Cook over medium-high 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 medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 minutes.
Remove from oven and top cookies with approximately 1 tablespoon of pecan cookie filling in 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.
If you enjoy these cookies, be sure to try my German Chocolate Cake Cookies.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate Pecan Pie Cookies
Ingredients
Pecan Filling
- 2 tablespoons butter melted
- 1/2 cup pecans chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 1/8 teaspoon salt
- 2 eggs beaten
Chocolate Cookie
- 1 cup 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
- Pinch salt
Instructions
- Add butter, pecans, brown sugar, corn syrup, salt and beaten eggs to a medium non-stick pan. Cook over medium-high 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 medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
- Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 minutes.
- 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.
Notes
I didn’t have enough filling for all the cookies. What did I do wrong?
thankyou for the recipe
These are amazing cookies. My husband said they are the best I’ve ever made. I had enough of the cookie batter to make 54 cookies.
I didn’t use a full table spoon of the pecan pie filling on each cookie, but I still had to double that part of the recipe to have enough filling for each cookie.
There are really delicious!
Great recipe but do yourself a favor and double the filling recipe!! I read all comments before I started so I only used a teaspoon of filling on each cookie and I still ran out. So I ended up making a second batch of filling to finish the cookies. I was able to add more filling to the last batch and those cookies were amazing. I will definatey be making these again but with double the filling.
Cookies are yummy but my cookies don’t stay together they are still gooey -even after cooling
Oh no! I’m glad they taste good but I’m sorry they fell apart. The cookies do tend to be a chewier soft cookie but they should hold together. Was the caramel filling as thick as pudding when you topped the cookies? If it’s too runny it may make the cookies too soft and not set in the oven. You may need to try putting less topping or possibly adding a couple minutes to the baking time to adjust to your oven as they do vary sometimes. I hope this helps!