Chocolate Pecan Pie Cookies
Dec 18, 2021 22:38:07 GMT -5
Post by bloodbought on Dec 18, 2021 22:38:07 GMT -5
CHOCOLATE PECAN PIE COOKIES
INGREDIENTS
For Cookies
▢1 cup butter salted and softened
▢1/2 cup brown sugar
▢1/2 cup corn syrup
▢2 eggs separated
▢2 1/2 cups all-purpose flour
For Filling
▢1/4 cup butter
▢1/2 cup powdered sugar
▢3 tablespoon corn syrup
▢1 tablespoon cocoa powder
▢3/4 cup chopped pecans
INSTRUCTIONS
To the bowl of your mixer, add 1 cup butter, brown sugar and beat on medium speed until light and fluffy. Add 1/2 cup corn syrup and egg yolks and beat well. Gradually stir in the flour. Wrap the cookie dough with plastic wrap and refrigerate for at least an hour.
In the meantime, melt 1/4 cup butter in a saucepan over medium heat and stir in powdered sugar and the 3 tbsp of corn syrup. Add cocoa powder and stir until mixture comes to a boil. Remove from heat and stir in pecans. Let the mixture cool to room temperature, about 30 minutes.
Preheat oven to 350 F degrees and line 2 baking sheets with parchment paper.
Shape cookie dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Slightly beat egg whites just until foamy. Brush egg whites on the cookie dough balls.
Make an indentation with your thumb in each cookie ball. Place about 1 tsp of pecan mixture into the indentations.
Bake for about 13 minutes or until lightly brown.
Remove cookies to wire racks and let cool completely.
Makes about 30 cookies.
RECIPE NOTES
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.
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INGREDIENTS
For Cookies
▢1 cup butter salted and softened
▢1/2 cup brown sugar
▢1/2 cup corn syrup
▢2 eggs separated
▢2 1/2 cups all-purpose flour
For Filling
▢1/4 cup butter
▢1/2 cup powdered sugar
▢3 tablespoon corn syrup
▢1 tablespoon cocoa powder
▢3/4 cup chopped pecans
INSTRUCTIONS
To the bowl of your mixer, add 1 cup butter, brown sugar and beat on medium speed until light and fluffy. Add 1/2 cup corn syrup and egg yolks and beat well. Gradually stir in the flour. Wrap the cookie dough with plastic wrap and refrigerate for at least an hour.
In the meantime, melt 1/4 cup butter in a saucepan over medium heat and stir in powdered sugar and the 3 tbsp of corn syrup. Add cocoa powder and stir until mixture comes to a boil. Remove from heat and stir in pecans. Let the mixture cool to room temperature, about 30 minutes.
Preheat oven to 350 F degrees and line 2 baking sheets with parchment paper.
Shape cookie dough into 1 inch balls and place 2 inches apart on prepared baking sheets. Slightly beat egg whites just until foamy. Brush egg whites on the cookie dough balls.
Make an indentation with your thumb in each cookie ball. Place about 1 tsp of pecan mixture into the indentations.
Bake for about 13 minutes or until lightly brown.
Remove cookies to wire racks and let cool completely.
Makes about 30 cookies.
RECIPE NOTES
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.
link
