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Pecan Pie Cookies

Prep 10 min
Total 30 min
Servings 24

Pecan Pie lovers, this cookie is for you! Everything you love about your favorite pie, made in 25 minutes, cookie-style. These must-try morsels are perfect for autumn, holiday parties and everything in between. MORE + LESS -

Cheeky Kitchen

July 3, 2017

Ingredients

roll (16.5 oz.) Pillsbury™ refrigerated sugar cookie dough, at room temperature

1/2

cup flour

1/3

cup Betty Crocker™ Rich & Creamy coconut pecan frosting

1/4

cup chopped pecans

tablespoons brown sugar

pecan halves

1/3

cup chocolate chips

teaspoon coconut oil

Steps

Hide Images

1

Preheat oven to 350°F. Add cookie dough to a large bowl and mix in just enough flour so that the dough is no longer sticky. (Start with 1-2 tablespoons and increase to the entire 1/2 cup only if needed.) Roll dough into 24 balls and divide between two parchment-lined baking sheets. Press down with your thumb to form an indent in the center of each cookie.
2

In a small bowl, stir together frosting, chopped pecans and brown sugar. Spoon into the center of cookies.
3

Bake first batch of 12 cookies for 8-14 minutes, or just until the edges of the cookies turn light golden brown, checking for doneness after 8 minutes. Immediately after removing from oven, press a pecan half into the center of each cookie. Repeat with second batch of 12 cookies. Allow to cool to room temperature.
4

In a small bowl, melt together chocolate chips and coconut oil. Drizzle over cookies. Allow chocolate to harden before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 70mg; 3%
Potassium: 30mg; 1%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 10g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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!