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Double-Drizzle Pecan Cookies

 Double-Drizzle Pecan Cookies
These chewy, toasted pecan treats are a must with my cookie munchers every holiday. Using caramel and chocolate drizzle makes them doubly delicious and so pretty on the plate.—Paula Marchesi, Lenhartsville, Pennsylvania
42 ServingsPrep: 25 min. Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 ounce semisweet chocolate, chopped
  • 1 tablespoon butter


  • Preheat oven to 350°. In a large bowl, cream butter and brown
  • sugar until light and fluffy. Beat in egg and vanilla. Combine
  • flour, baking powder and salt; gradually add to creamed mixture and
  • mix well.
  • Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on
  • ungreased baking sheets; flatten slightly. Bake 8-10 minutes or
  • until lightly browned. Cool 2 minutes before removing to wire racks
  • to cool completely.

2 of 2

Double-Drizzle Pecan Cookies (continued)

Directions (continued)

  • In a small saucepan, bring brown sugar and cream to a boil. Remove
  • from heat; whisk in confectioners' sugar. Immediately drizzle over
  • cookies.
  • In a microwave, melt chocolate and butter; stir until smooth. Drizzle
  • over cookies. Let stand until set. Store in an airtight container.
  • Yield: about 3-1/2 dozen.