Double-Drizzle Pecan Cookies Recipe
Double-Drizzle Pecan Cookies Recipe photo by Taste of Home

Double-Drizzle Pecan Cookies Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES: 42 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon 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


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  3. In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies.
  4. 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.
Originally published as Double-Drizzle Pecan Cookies in Country Woman December/January 2008, p27

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Reviewed Jan. 3, 2014

One of the best cookies I have ever made! I took these to a Christmas party and got numerous compliments on them. I agree caramel frosting did not stay warm long enough to drizzle - you have to work fast otherwise the frosting hardens on you. Also the next time I make them I will add the pecan pieces to the cookie dough versus trying to roll the cookies in them. They kept falling off of them and I definetly found that I did not need the full amount of pecans that the recipe called for.

Reviewed Dec. 27, 2013

These are delicious. I found the caramel frosting did not stay warm long enough to drizzle. I ended up putting it in a candy bag and piping it on, warming it in the microwave after a few cookies. I had to wear rubber gloves as it was hot. Next time I will put the pecans in the dough. I can't really see them through the drizzles on mine, and they kept falling off the cookie.

Reviewed Dec. 19, 2013

I didn't really care for these cookies. They were flat and the caramel topping was grainie even after I cooked it. Wouldn't make again

Reviewed Dec. 13, 2013

I don't want to sound ugly, but if you are going to completely tweek/re-do the recipe, don't critique the original one and only give it a few stars. Let some of us have the sugar/fat, etc. If you made the original and you don't like it, state that and then tell us how you re did it; then it's an honest review.

Reviewed Dec. 6, 2013

Quite sweet - mixed the chopped pecans in the dough instead of on top. My daughter took one bite and said no more - it took no more than 5 seconds before she was asking for another bite. Beware these are addicting..

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