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Double-Drizzle Pecan Cookies Recipe

Double-Drizzle Pecan Cookies Recipe

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 YIELD: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, toasted
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 square (1 ounce) semisweet chocolate
  • 1 tablespoon butter


  • 1. In a large mixing 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 small microwave-safe bowl, 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.

Nutritional Facts

1 each: 118 calories, 6g fat (2g saturated fat), 13mg cholesterol, 52mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 1g protein.

Reviews for Double-Drizzle Pecan Cookies

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Reviewed Dec. 10, 2017

"LOVE THESE COOKIES!!! I make a double batch at Christmas and they always go quickly! Thank you so much for sharing this recipe!"

Reviewed Feb. 22, 2017

"Made these last night and they are fabulous! I made it just as written, leaving the caramel sauce to boil for about a minute. If, once removed from the heat, the sauce thickens/hardens, just put it back on the heat to loosen it. The whole family loved these."

Reviewed Nov. 29, 2014

"My new favorite cookie! Even without the drizzles, these cookies rock! I used a little more chopped pecans that the recipe said so that I could really crust the cookie balls in pecans. If you don't want to bother with the drizzles, skip them; but instead of the caramel drizzle that was not very successful according to the reviews, I used the caramel drizzle for the Caramel Drizzled Spoons. It uses caramels and heavy whipping cream melted together in the microwave. I used 24 caramels and 2 tablespoons of cream. I had enough to garnish a couple of ice cream sundaes to go with the cookies. No complaints from my hubby!"

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. 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.."

Reviewed Dec. 5, 2013 Edited Dec. 6, 2013

"i made a double batch and cut the sugar down to 2 cups instead of three and they were still plenty sweet. On a single batch 3/4 to 1 cup would be loads esp with the caramel and chocolate sauce. I used canned milk instead of cream and sauce turned out fine. I toasted the nuts and put over half in the batter and finely chopped and rolled the cookies in the rest of the pecans. Be sure not to overcook as they turn out cakey instead of chewy. I put two hours on the timer instead of two minutes lol. So cooked them for a few minutes longer than intended till I realized my mistake."

Reviewed Dec. 5, 2013

"Good one!!!!!!!!!!"

Reviewed Dec. 3, 2013


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