Pecan Pie Cookies
Here’s a great way to enjoy a holiday classic in a smaller bite. Stuffed in the sweet and soft buttery cookie is a pecan pie filling made untraditional with some chocolate and a peek-a-boo surprise of cardamom for some added spice. While this is not a Southern classic, it is a new pecan pie classic amongst my friends and me.
Here’s the thing-I like tweaking traditional and classic things be it baked goods or pretty much anything. It might be because I have been gifted with impatience and I’ve been bestowed with easily getting bored.
Hmm . . . or maybe it’s all the coffee I drink that keeps me so amped I can’t focus on things like the “traditional”. Well, whether, its caffeine loaded hands or wandering hands, I like getting topsy-turvy with things.
Although I should mention I’ve never been a huge pecan pie fan. I generally find it tooth achingly sweet. That is unless it has chocolate in it to break up the heavy sweetness of the corn syrup. With that in mind I wanted to add one more dimension, a spiced layer-enter cardamom.
I’m glad I did and I think you will too.
Now drop the fork and get ready to go hand to mouth with this classic pie turned cookie with a few sideways tweaking. And since it’s a cookie you can totally have three of these babies before it equals a slice of pie.
A few notes:
- As always your palate your preference, skip the cardamom if it’s too untraditional for you. For those that don’t have or like cardamom but still want a spiced kick try replacing with cinnamon.
- Toasted nuts make a huge difference in baked goods, so don’t skip it or else you’ll miss out on some deep robust flavors. To toast the pecans: lay them on a bake sheet at 425 degrees for F for about 5-7minutes, tossing nuts half way through.
- For the chocolate, I used dark 65% cacao chocolate since that’s my preference, but milk chocolate will work just as well.
Pecan Pie Cookies
Makes approximately two dozen 2 inch cookies
Preparation: Heat oven to 350 degrees. Line bake sheets with parchment.
- ½ cup butter
- ½ cup brown sugar
- ½ cup confectioner sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups flour
- 1 cup pecans, toasted and chopped
- 4 ¼ oz chocolate, 65% cacao, melted
- 1 tablespoon of corn syrup
- ¼ cup heavy cream
- ½ teaspoon cardamom
- 2oz. chocolate, melted
- Cream butter, brown sugar and confectioner sugar until light and fluffy. In a separate bowl lightly beat egg, vanilla, baking soda and salt. Add egg mixture to creamed butter mixture and mix to combine. Using a wooden spoon or sturdy spatula fold in flour. Chill dough for at least 45 minutes.
- While the dough is chilling, place pecans, melted chocolate, heavy cream, corn syrup, and cardamom in a bowl and mix to combine.
- To assemble: Scoop out approximately 1 ½ tablespoon of dough and flatten it into one hand, then scoop out one heaping teaspoon of pecan filling and place it in the center of flatten dough. Bring the edges of the dough to the center press dough together so that it seals the filling in. Place dough stuffed cookies, seam side down on parchment lined bake sheet and bake at 350 degrees F for about 10-12 minutes or until edges start to turn golden brown. Remove from oven and allow cookies to rest on the cookie sheet for 5 minutes before transferring to a cooling rack.
- Using a mini whisk or spoon or fork, finish cookies with chocolate drizzle.