Chocolate Bourbon Pecan Pie Cookies
The flavors of chocolate pecan pie in a cookie
Servings: 24 Cookies
Ingredients
- ½ cup granulated sugar
- 1 cup brown sugar divided
- ¾ cup butter softened
- 1 egg
- 2 teaspoons vanilla extract divided
- ¼ cup bourbon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cocoa powder
- 1 cup chopped pecans
- ¼ cup heavy cream
Instructions
- In a large bowl add the granulated sugar, ½ cup brown sugar and the softened butter. Use an electric mixer to beat on high speed until mixture is creamy.
- Add in the egg, 1 teaspoon vanilla extract and bourbon to the bowl and beat until mixture is well incorporated.
- In a separate medium bowl whisk together the flour, baking powder, salt and cocoa powder until combined.
- Slowly add in the flour mixture into the wet ingredients in 2-3 intervals, beating after each interval, until the flour mixture is well mixed. Cover the dough and refrigerate for at least 30 minutes until it is firm.
- Once dough is chilled preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Shape dough into 1 ¼ inch balls. Place at least 2 inches apart on the prepared cookie sheets. Flatten each ball slightly, then use your thumb to make an indentation in each cookie.
- In a medium bowl combine the pecans, remaining ½ cup brown sugar, 1 teaspoon vanilla extract, and heavy cream and mix until combined. Fill the indentation in each cookie with about 1 teaspoon of filling.
- Bake in the preheated oven for 10-12 minutes, until they appear set. Cool for 5 minutes, then remove to a cooling rack to cool completely.