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Pecan Chocolate Puddles

 Pecan Chocolate Puddles
Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren.
24 ServingsPrep: 20 min. Bake: 15 min./batch


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup chopped pecans
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 48 pecan halves


  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, oats, salt and baking
  • powder; gradually add to creamed mixture and mix well. Stir in
  • chopped pecans and miniature chocolate chips.
  • In a microwave, melt chocolate chips and milk; stir until smooth.
  • Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking
  • sheets.
  • Using the end of a wooden spoon handle, make an indentation in the

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Pecan Chocolate Puddles (continued)

Directions (continued)

  • center of each ball. Fill with a rounded teaspoonful of melted
  • chocolate; top with a pecan half.
  • Bake at 350° for 14-16 minutes or until the edges are lightly
  • browned. Remove to wire racks to cool. Yield: 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 239 calories, 15 g fat (6 g saturated fat), 21 mg cholesterol, 112 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein.