Chocolate Drizzle Pecan Cookie is a cookie exchange favorite. Most everyone who tastes the cookies will eat them all before they leave – they’re that good.
This cookie happens to be my personal substitute for the pecan pie I didn’t get to make this fall – well almost, it’s not quite as sweet, but the pecans and chocolate do the trick.
I used this recipe which I found on TasteofHome.com have made it several times with different add-ins for the boys. They loved the candy sprinkles on them.
TIP: Save time by chopping the nuts in advance. They will stay fresh, covered and refrigerated, for about 4 days.
When you are finished mixing the dough it will be on the soft side. You can refrigerate the dough for 20 minutes.
This will make it easier to roll the dough in the nuts and/or sprinkles.
Chocolate Drizzle Pecan Cookies
- 1/2 cup butter, softened
- 1 cup packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 cups AP flour
- 1 1/2 tsp. baking powder
- 1/4 tsp salt
- 1 1/4 cups chopped pecans
- In a small bowl combine the flour, baking soda and salt.
- In a large bowl cream butter and sugar until light and fluffy. Beat in the egg and vanilla.
- Gradually add in the flour to the butter and sugar mixture. Mix just until well blended.
- Shape dough into 1 inch balls, roll in the chopped pecans and place on ungreased cookie sheet 2 inches apart and flatten.
- Bake at 350 degrees for 8-10 minutes, or just until lightly browned.
- Cool on pan for 5 minutes then place on wire rack to continue cooling.
- When cookies have completely cooled drizzle melted chocolate over top of cookies.
- Set aside until chocolate hardens.
If you want to use holiday sprinkles for the kids you can divide the dough and make half with nuts and half with sprinkles.
Or go all out and make 2 batches of cookies, one with holiday sprinkles and the other batch make chocolate drizzle pecan cookies.