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Chocolate-Pecan Hedgehog Cookies

 Chocolate-Pecan Hedgehog Cookies
Unlike the real woodland creatures, these chocolate-coated hedgehogs dwell on snack plates and cookie trays. The little guys are fun to make and eat. —Pamela Goodlet, Washington Island, WI
16 ServingsPrep: 30 min. Bake 15 min./batch + cooling


  • 1/3 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup all-purpose flour
  • 2/3 cup ground pecans
  • 1/8 teaspoon salt
  • 1/2 cup 60% cacao bittersweet chocolate baking chips
  • 1/4 cup chocolate sprinkles


  • Preheat oven to 325°. In a small bowl, cream butter and
  • confectioners' sugar until light and fluffy. Beat in vanilla.
  • Combine flour, pecans and salt; gradually add to creamed mixture and
  • mix well. Shape 1 tablespoon of dough into a ball; pinch the dough
  • to form a face. Repeat. Place 2 in. apart on a greased baking sheet.
  • Bake 12-15 minutes or until lightly browned. Let stand 5 minutes
  • before removing to a wire rack to cool completely.
  • In a microwave, melt chocolate; stir until smooth. Holding a hedgehog
  • cookie by the nose, spoon chocolate over the back (leave the face
  • uncovered). Allow excess to drip off. Place on waxed paper;

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Chocolate-Pecan Hedgehog Cookies (continued)

Directions (continued)

  • immediately coat the wet chocolate with sprinkles.
  • With a toothpick dipped in chocolate, make two eyes and a dot on the
  • nose. Let stand until set. Store in an airtight container.
  • Yield: 16 cookies.
Nutritional Facts: 1 cookie equals 114 calories, 8 g fat (4 g saturated fat), 10 mg cholesterol, 46 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.