To share, or not to share? That is the question.
Quick! Pumpkin pie or pecan pie?
If you just said “duh, pecan pie” then we’re all like “no kidding!” And also, “COOKIES FOR YOU!”
Specifically, PECAN PIE COOKIES FOR YOU. PECAN PIE COOKIES FOR ME. PECAN PIE COOKIES
FOR PRESIDENT. (Or at least for dinner, dessert, and midnight snackaging. Autumn just requires such.)
Start by combining room temperature (the room temperature part is very important) Pillsbury sugar cookie dough with a little flour, just to make sure the dough isn’t at all sticky so our little thumbprint cookies cook up into pretty morsels. This recipe calls for up to 1/2 cup, but start with 1-2 tablespoons and see how it goes.
Roll into 24 little cookie balls and divide evenly between two baking sheets. (We’ll bake these 12 at a time so the oven doesn’t get crowded.)
Use your thumb or index finger to gently press an indentation into the center of each cookie.
Now grab some Betty Crocker frosting. And mix it together with a little brown sugar for that sweet pecan-pie molasses flavor, some extra chopped pecans for added crunch and…
Spoon into the center of each cookie round. Bake until golden. Then the moment your cookies emerge from the oven…
Press a pecan into the center. Repeat with the second batch of cookies and allow to cool completely. Allow to cool to slightly. As the cookies cool, microwave chocolate chips with a little coconut oil, then transfer to a zip-top bag or icing bag.
Drizzle cookies, then allow to cool until the chocolate hardens.
Whether you decide to share or not share, just try this clever little cookie. It’s as good as…well…pecan pie!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!