Pecan Pie Cookies
Credit: Spend With Pennies
1 Pillsbury Single Pie Crust
1/3 cup Brown Sugar
1/8 tsp Salt
2 tbsp Butter
1/4 cup Corn Syrup
1/2 cup Pecans
1/4 cup Chocolate Chips (opt.)
• Unroll and lay your pie crust on a flat surface, take a 3″ circle cookie cutter and cut out dough circles. Take the leftover dough and re roll it out, with a rolling pin, to get maximum usage of the dough from the pie crust. SEE NOTES.
• Fold the sides of each dough circle, and gently pinch making a little crust around the edges of the dough circle to hold the filling on top.
• Combine Brown Sugar, Salt, Butter, Corn Syrup, Eggs and Pecans in a sauce/frying pan. Turn stove top heat on MEDIUM-LOW, and stir constantly until mixture thickens. (Consistency of pudding) SEE NOTES.
• Preheat oven to 400 C and line a cookie sheet with parchment paper.
• Place the dough circles on the parchment paper and spoon about a tsp-tbsp full of the Pecan mixture on top of the pie dough, not spilling over the high edges you made earlier.
• Place the cookies in the oven and cook for 8 minutes or just until set. Take out of oven and let cool on tray for 5 minutes, then move cookies to your cookie cooling rack and let completely cool.
• In a microwave safe bowl, add some chocolate chips, then heat for about 1 min (try stirring after 40 seconds to see how much more melting you need) and scoop into a decorating bag with a fancy icing tip, or scoop in a Ziploc bag and cut a small bit off at the tip, and start drizzling a few lines of chocolate over top of all the cookies.
MenuDuet’s Notes: In the picture displayed;
-We didn’t have a cookie cutter so I used a 1/2 cup measuring cup to make the circles. Makes about 10 cookies.
– The original recipe says to let the sauce thicken on the stove top only until it thickens to the consistency of pudding, and to not let it get dry, by over cooking it.
– We used semi-sweet chocolate chips.
This was our first attempt at Butter Pecan anything and lets just say it went off without a hitch! This recipe was quite easy to make and the only downfall is when cooking the sauce, since it actually took quite a bit of time for it to thicken since it was on such a low heat. (Careful about turning the heat up though, because the sauce will stick/burn fast).
This cookie was a big hit for all ages, (We ended up making two batches), from 2 years of age to 63 years, everyone had good things to say. We even enjoyed them ourselves, but the one thing everyone agreed one, is they tasted better after they cooled for a couple hours. (Had a cookie an hour after it was out of the oven, it was okay, had a cookie before bed, it was amazing!) Better cooled in my opinion.
Very delicious and will definitely be making again!
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I took the picture displayed, with my camera.