Chocolate Lace Cookies Recipe

Chocolate Lace Cookies Recipe
Chocolate Lace Cookies Recipe photo by Taste of Home
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Chocolate Lace Cookies Recipe

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My mother and I make these elegant chocolate cookies filled with chocolate. Baking together is a delightful way to spend an afternoon catching up.—Stacey B., Stillwater, OK
MAKES:
39 servings
TOTAL TIME:
Prep: 35 min. Bake: 5 min./batch + chilling
MAKES:
39 servings
TOTAL TIME:
Prep: 35 min. Bake: 5 min./batch + chilling

Ingredients

  • 1/2 cup packed brown sugar
  • 1/3 cup butter, cubed
  • 1 tablespoon 2% milk
  • 1/2 cup ground pecans
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1-2/3 cups semisweet chocolate chips

Directions

Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil.
In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half of the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container. Yield: about 3 dozen.
Originally published as Chocolate Lace Cookies in Cookies & Candies Bookazine 2015, p62

  • 1/2 cup packed brown sugar
  • 1/3 cup butter, cubed
  • 1 tablespoon 2% milk
  • 1/2 cup ground pecans
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1-2/3 cups semisweet chocolate chips
  1. Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil.
  2. In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half of the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container. Yield: about 3 dozen.
Originally published as Chocolate Lace Cookies in Cookies & Candies Bookazine 2015, p62

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