7 Days of Christmas Cookies: Cookie #4
Yeah… I did this…
Tell me these don’t deserve a gold star.
I was searching for Christmas Cookies on Pinterest and found a photo of Pecan Pie Cookies that looked 7 Days of Christmas Cookies worthy. Then I remembered a Bourbon Dark Chocolate Pecan Pie I made for Thanksgiving one time.
That pie. It was just… so good. That was back in 2012 – Thanksgiving-Friendsgiving in New York City — which might be my most favorite Thanksgiving yet. My friend Jee (she’s Korean) made Korean short ribs. (AMAZING. OH MY GOSH. I can’t even explain how good these are.) We told our dear friend Andy that he didn’t have to cook if he would just bring a good bottle of bourbon. (He brought Scotch. We were so mad! They aren’t the same!!!) We drank good wine because we were all wine snobs back then. And I made a Bourbon Dark Chocolate Pecan Pie that was absolutely out. of. this. world.
I’m not just bragging. I think anyone who tasted it would say the same thing. (OK, maybe bragging a little.)
So when I saw those Pecan Pie Cookies on Pinterest, I had this idea to dress them up a little bit.
And it worked out oh-so-well. These cookies are doughy and soft and crunchy all at the same time with little pockets of creamy dark chocolate in every other bite. Eating one will warm you from the inside out. The warm feelings start in your mouth, and when you close your eyes to chew in utter enjoyment, the warm feelings spread to your belly and pretty soon you can feel bourbon chocolate pecan in your toes and fingertips. And then you fall sweetly to sleep dreaming of all those things packed into your own little personal pie that I’ve decided to call a cookie.
At least, that’s how it works for me. Excuse me while I go eat the last one.
Bourbon Dark Chocolate Pecan Pie Cookies
- 2 tablespoons butter melted
- 1/2 cup pecans chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 tablespoons bourbon divided
- 2 eggs beaten
- 1/4 teaspoon salt
- 1 prepared single pie crust homemade or purchased, I used Pillsbury
- 1/2 cup dark chocolate chips divided
Preheat oven to 400 degrees. Line a baking pan with parchment paper and set aside.
In a large sauce pan, over medium-low heat, combine butter, pecans, brown sugar, corn syrup, 1 1/2 tablespoons bourbon, eggs, and salt. Cook just until slightly thickened, stirring constantly, until the mixture is about the consistency of pudding. Remove from heat and set aside.
Unroll dough and using a 3" cookie cutter, cut out circles. (I didn't have a cookie cutter, so I used a Tupperware container that was about 3 1/2" in diameter.) Place the circles on the baking pan and gently fold about 1/8-1/4" up on the edges.
Divide the pecan mixture evenly amongst the cookies. Sprinkle with 1/4 cup dark chocolate chips.
Bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Microwave the other 1/4 cup chocolate chips with 1/2 tablespoon bourbon on high, stirring every 15 seconds, until melted and smooth. Spoon the melted chocolate into a Ziploc bag. Snip off a tiny corner of the bag and use it to drizzle chocolate over the cookies. Cool until set.