Pecan Pie Cookies

Mmm mmm mmm, Thanksgiving dessert! Isn't that part of the meal that everyone really looks forward to? The sugary cap to an already overindulgent meal. The last bite you take before you go pass out on the couch in the post-turkey coma.

I've never been a big pie person. Never the pumpkin or the pecan. I can get behind apple pie- warm with a dollop if Blue Bell vanilla on top. But other than that, I could really pass on the pie. I am, however, a huge can of cookies. Yum yum! So many different kinds of cookies and so many fun combinations. I found these cookies in the search for a yummy thanksgiving cookie to make- pecan pie cookies. All the flavor of the classic in the delivery method of a cookie. 

Pecan Pie Cookies

Recipe makes 10 3-inch cookies. 

Ingredients

1 prepared single pie crust (I used Kroger brand, comes in 2-pack)

2 tablespoons butter, melted

1/2 cup pecans, chopped

1/3 cup brown sugar

1/4 cup corn syrup (dark if you've got it)

2 eggs

1/2 tsp salt

1/4 cup melted chocolate for drizzle topping

Directions

Preheat oven to 400 degrees. 

In a large, nonstick pan heat butter, pecans, brown sugar, corn syrup, salt, and eggs. Cook on medium-low heat until just thickened (kind of like the consistency of pudding). 

Remove from heat and set aside. 

Unroll pie dough on parchment paper and use a 3" cookie cutter to cut out circles. Place circles on parchment paper on a cookie sheet. Gently roll the edges of the dough up to form a wall- about 1/4 of an inch. 

Spoon a tablespoon of the pecan pie mixture into the middle of each cookie. 

Bake for 8 minutes or until the filling has just set. Remove from the oven and let cool on pan. Once cooled, remove from pan and place on cooling rack.

Optional: Drizzle melted chocolate on top of the cookies. Yum! :)