Chocolate Pecan Cookies Recipe

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

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This recipe is part of our Christmas eve buffet. They have been called sinful by many friends and relatives. They never last long.—Loraine E. Meyer, Bend, Oregon
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1 egg
  • 1 tablespoon butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2/3 cup packed brown sugar
  • Dash salt
  • 60 miniature milk chocolate kisses
  • 5 tablespoons chopped pecans

Directions

In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
In a small bowl, whisk the egg, butter, vanilla, brown sugar and salt until smooth; set aside. Shape dough into thirty 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups.
Place a chocolate kiss in each cup. Fill each with 1 teaspoon brown sugar mixture; sprinkle with 1/2 teaspoon pecans.
Bake at 325° for 24-26 minutes or until set. Lightly press a second chocolate kiss into the center of each cookie. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Chocolate Pecan Tassies in Country Woman Christmas Annual 2008, p69

Nutritional Facts

1 each: 99 calories, 6g fat (3g saturated fat), 20mg cholesterol, 45mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1/2 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1 egg
  • 1 tablespoon butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2/3 cup packed brown sugar
  • Dash salt
  • 60 miniature milk chocolate kisses
  • 5 tablespoons chopped pecans
  1. In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. In a small bowl, whisk the egg, butter, vanilla, brown sugar and salt until smooth; set aside. Shape dough into thirty 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups.
  3. Place a chocolate kiss in each cup. Fill each with 1 teaspoon brown sugar mixture; sprinkle with 1/2 teaspoon pecans.
  4. Bake at 325° for 24-26 minutes or until set. Lightly press a second chocolate kiss into the center of each cookie. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Chocolate Pecan Tassies in Country Woman Christmas Annual 2008, p69

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