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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.
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    4 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon 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
  • FILLING:
  • 1 cup semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 48 pecan halves

Directions

  • 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 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.
Nutrition Facts
2 each: 239 calories, 15g fat (6g saturated fat), 21mg cholesterol, 112mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 3g protein.
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