Back to Double-Drizzle Pecan Cookies

Print Options


Card Sizes

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
  • 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. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine 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 8-10 minutes or until lightly browned. Cool 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 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.

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

Sort By :

Average Rating
jenilovesdaisies User ID: 532785 261668
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."

[email protected] User ID: 3572716 175177
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!"

ktursic User ID: 3552546 140021
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."

sewsal User ID: 2105914 110984
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"

jjs1009 User ID: 248832 157352
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."

Tannioo7 User ID: 5527777 155462
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.."

cookie64911 User ID: 5039578 159056
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."

GirishKatta User ID: 7329112 170941
Reviewed Dec. 5, 2013

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

seekere User ID: 5180847 155461
Reviewed Dec. 3, 2013


dandeb857 User ID: 7401261 170939
Reviewed Dec. 3, 2013

"Haven't made these yet, but I'm wondering if there's a mistake in the ingredients. The description refers to "toasted pecans," but the ingredients list "pecans," and the directions do not instruct you to toast them first. Should I use toasted pecans or plain? Thanks."

megan99 User ID: 1301490 172700
Reviewed Dec. 2, 2013

"My new favourite recipe"

Jordening08 User ID: 5338293 159018
Reviewed Dec. 2, 2013

"Would love to make these, but I don't have any heavy whipping cream. Do you think I could use caramel sauce out of a jar?"

Jpooley User ID: 7513013 209539
Reviewed Nov. 29, 2013

"Made this recipe for the third time yesterday. And for the third time in a row these cookies were a huge hit. Perfect for a thanks giving desert. :)"

puffybloomers User ID: 1501090 81468
Reviewed Nov. 20, 2013

"a really, really good cookies. A+"

MuffinMazing User ID: 6064140 159017
Reviewed Jun. 27, 2012

"These were soooo good! I will definetly make them again! They were very sweet, so if you don't have a major sweet-tooth, then they are not for you!"

btakpowers User ID: 1270070 99583
Reviewed Mar. 2, 2012

"Amazing cookies, everyone loved them. I can't wait to taste them again."

talon49 User ID: 5185084 102179
Reviewed Jan. 29, 2012

"Cookies are very tasty. Followed recipe, cooked a batch after rolling in pecans. Then I decided to skip this step and incorporate the pecans into the dough, came out exactly the same. Cookies come out soft & thin, let rest on cookies sheet before transferring to rack, will firm up. Recipe is a keeper."

farmerswife001 User ID: 1198134 102178
Reviewed Jan. 23, 2012

"Wow so good will make again"

carolynstowers User ID: 4001197 155459
Reviewed Jan. 17, 2012

"The cookies were delicious. The only change I did to the recipe was add a 1/2 cup of coconut. karenjaschik said her cookies was flat. I think her problem was she used melted butter instead of soft butter. Also, she might have use a measuring cup for liquid to measure her flour and her flour was a few tbs short,making her batter too thin to roll."

Bleugerman User ID: 4133955 170938
Reviewed Jan. 17, 2012

"These are fantastic. I don't know what karenjaschik did but mine came out great. They rolled into balls with absolutely no problems. Great recipe!"

Anjobanjo User ID: 6416517 140020
Reviewed Dec. 21, 2011

"I love these cookies. This is my second year of making them and giving for Christmas and I always get rave reviews! Very easy to make, and the carmel drizzle sets it off the charts!"

[email protected] User ID: 2072985 102425
Reviewed Jan. 6, 2011

"everyone just loves these cookies"

rudylenak User ID: 3071215 159015
Reviewed Dec. 21, 2010

"good but i used only 1 cup of sugar"

RobinsonKate User ID: 4491415 110976
Reviewed Dec. 21, 2010

"These are now my signature Christmas cookie. Couple of tips: make the balls of dough small, like the recipe says and the cookie turns out rounded and plump instead of thin. To make the pecans stick to the cookie better, roll the cookies in the pecans while they are still hot from being toasted. If they still won't stick, roll the dough balls in egg white beaten until it starts to foam, then roll in pecans."

Mrs_T User ID: 941931 171225
Reviewed Dec. 3, 2010

"These have become a must-make Christmas cookie for our family. Absolutely delicious!"

sgates20 User ID: 3414587 140018
Reviewed Dec. 27, 2009

"Yummy! My family loved these cookies."

Operabuff User ID: 4715201 159014
Reviewed Dec. 22, 2009

"Completely decadent!"

karenjaschik User ID: 4653280 102173
Reviewed Dec. 8, 2009

"these cookies are way too thin to coat, any ideas. Very disappointed in the way they turned out."

angelasandoval User ID: 2401339 159006
Reviewed Nov. 30, 2009

"Delicious but very rich and sweet. Next time I make them I think I'll make them just a little smaller."

lakeisha20021 User ID: 4417172 171221
Reviewed Sep. 21, 2009

"Absolutely wonderful!!!!!"

tecnokitty User ID: 4104633 172697
Reviewed Jun. 11, 2009

"This is a fabulous recipe! My husband said these are the best cookies I have ever made and my 3 year old loved them as well. I used Smart Balance 50/50 for the butter to cut some of the fat. I made mine a little larger so I didn't get as many out of the recipe. They came out beautiful and delish! Thanks a bunch for this recipe!"

marybartz User ID: 2568842 140005
Reviewed Dec. 5, 2008


I made the cookies, they were fantastic.  However, they were very thin.  Are they suppose to be that way?  How did you toast the pecans?
Thanks for the great recipe"

marybartz User ID: 2568842 159002
Reviewed Dec. 5, 2008

"the cookies is fantastic. I will definately make again. They were however very thin. Are they suppose to be that way?"

Loading Image