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This chocolate pecan cookie is rolled in pecan nuts, drizzled with a sweet powdered sugar glaze, and topped with a Hershey Kiss! They are delicious and gourmet pecan cookies, and they’ll have everyone asking for the recipe!
Like the majority of the world, I’m a total sucker for chocolate and nuts combined together!
And while chocolate and peanut butter is a classic flavor combo (like my Chocolate and Peanut Butter Sandwich Cookies or my No Bake Peanut Butter Fudge Bars), I like to think chocolate pecan is a bit more sophisticated.
As long as I can remember, this chocolate pecan combo has won my heart! I’m sure my love for this cookie had a lot to do with the fact that my Mom only made it once per year, while doing her Christmas cookie baking. These chocolate pecan sweets were a true treat, because they happened only once per year!
Wondering what it’s made of? Imagine a chocolate cookie dipped in pecan pieces, and then drizzled with a powdered sugar glaze. If that doesn’t sound delectable enough, it’s then topped with a Hershey Kiss!
If you’re not a big pecan fan, you can of course just leave them off! You’ll still have a fudgy chocolate cookie with a sweet drizzle topped with a Hershey Kiss! If you don’t have any Hershey Kisses on hand, you could also swap with a chocolate chip (or a few chocolate chips!) or even a few baking M&Ms.
If you are a nut fan, feel free to mix it up beyond my suggested pecan cookies – why should pecans have all the fun?
I made pecan cookies because that’s what I had on hand this time. However, I’ve also used crushed walnuts before. Take the basic chocolate cookie recipe and tailor it to your tastes!
Or get really crazy, and swap the cocoa powder with chocolate chips to make a pecan chocolate chip cookie version! Or add a few chocolate chips to the original cookie recipe to make it double chocolate!
There really are a ton of creative extensions to this classic chocolate pecan cookie…it just depends on how much time you have, and how confident you are with experimenting.
Of course, you could always just get yourself of Cookie of Month subscription, too, and skip all the baking!
How To Make Chocolate Pecan Cookies
You really do need to plan ahead with these cookies because the dough needs to be refrigerated for at least an hour before you bake them.
I don’t always follow recipes when they say to chill the dough, but it really is important with this recipe so the cookies stay nice and round.
Prepare the Cookie Dough
To make the cookie dough, add 1/2 cup softened butter, 2/3 cup sugar, 1 egg yolk (save the egg white!) and 1 teaspoon of vanilla extract to the bowl of a large stand mixer. Cream until it is nice and smooth.
The cookies in this recipe get their chocolate flavor from cocoa powder, not chocolate chips. In a small bowl, add 1 cup all-purpose flour and 1/3 cup cocoa powder. Stir together until blended. Then add to the butter mixture and blend together. Place entire bowl in the fridge to chill for at least an hour.
When you’re ready to bake the cookies, lightly grease a couple of cookie sheets.
Prepare the Pecan Crust
You need two small bowls for this next step.
In the 1st bowl, place the egg white that you saved and whip it with a fork until it’s nice and mixed up. In the 2nd bowl, place your chopped pecans.
Once your chocolate cookie dough is chilled, roll it into 1″ balls. A small cookie scoop is really handy here to ensure uniformity.
Dip each cookie ball in the egg white first, and then straight into the chopped pecans.
Bake the Cookies
Place on the greased cookie sheet and press the center gently with your thumb to make an indent, just like with thumbprint cookies.
Bake at 350 degrees for 10-12 minutes. You want the cookies to just be set on the edges. Don’t over bake them or else they won’t be fudgy and gooey – that would be too bad with these cookies, as they are so delicious when gooey!
Make the Powdered Sugar Glaze & Add the Hershey Kisses
While your cookies are baking, make the powdered sugar glaze.
In a small bowl, add 1/2 cup powdered sugar, 1 tablespoon of softened butter and 2 teaspoons of milk. Mix it all together until it’s completely smooth.
When your cookies come out of the oven, pop them on a cooling rack. If you’re baking a whole bunch of cookies (like at Christmas) a tiered cooling rack is really helpful.
Then immediately drizzle the powdered sugar glaze over the center and top with a Hershey Kiss.
You want to make sure you add the Hershey kisses in the first couple minutes after they come out of the oven. This way the bottom of the kiss will melt a little and stick to the cookie. I’ve made the mistake of waiting too long before and the kiss just ends up falling off once the cookie cools!
Look how perfect every single chocolate pecan cookie is!
This is a recipe that you definitely want to pin for future reference!!
Tips for Making This Chocolate Pecan Cookie With Hershey Kiss
- You can easily make this a nut-free cookie by just omitting the nuts. They’re still delicious with the sweet glaze!
- If you are able to eat nuts, you can use either chopped pecans or chopped walnuts. I love the chocolate pecan combo personally – there’s something about pecan cookies that really appeals!
- Feel free to mix up the Hershey Kiss varieties too! A dark chocolate Kiss or cherry cordial Kiss would be delicious! You could also swap with a chocolate chip or baking M&Ms – the sky is the limit!
- The dough freezes really well. Just roll your balls of dough and flash freeze on a cookie sheet, then transfer to a freezer bag. On the day you want to bake them, transfer to a cookie sheet and let thaw for about 20 minutes. Then proceed with dipping them in an egg white, pecans, etc.
- 1/2 cup butter or margarine, softened
- 2/3 cup sugar
- 1 egg, separated
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa
- 1 cup chopped nuts
- 26 Hershey's Kisses
- Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tbsp. margarine or butter, softened
- 2 tsp. milk
- In mixing bowl, cream together butter, sugar, egg yolk and vanilla. Combine flour and cocoa in small bowl and then blend into butter mixture.
- Refrigerate at least 1 hour or until firm enough to handle.
- Heat oven to 350. Lightly grease a cookie sheet.
- In small bowl, beat egg white slightly. Place chopped nuts into a separate small bowl.
- Roll dough into 1" balls. Dip in egg white and then roll in nuts. Place on cookie sheet and lightly press in center of each cookie.
- Bake 10-12 minutes or until set.
- While they are baking, mix Vanilla Glaze ingredients together until smooth.
- As soon as cookies are removed from oven, spoon about 1/4 tsp. filling into center of each cookie. Press a Hershey's Kiss on top of filling. Carefully remove from cookie sheet.
- You can leave the nuts off if you need a nut-free cookie recipe. If you choose to use nuts, you can use pecans or walnuts. Personally, I love the pecan cookies the best!
- Feel free to mix it up with different Hershey Kiss flavors. The cherry cordial Hershey Kisses or dark chocolate Hershey Kisses would taste amazing! You could also use other creative toppings!
Amount Per Serving: Calories: 159Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 57mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 3g
OTHER EASY COOKIE RECIPES THAT YOU’LL LOVE!
- Classic Peanut Butter Cookies (everyone needs this recipe in their arsenal!)
- Lemon Shortbread Cookies. These are “slice and bake” cookies. You can make them ahead of time and freeze!
- Texas Sheetcake Cookies (SO much better than I expected! Just like the famous cake!)
- Raspberry Thumbprint Cookies (one of my favorite cookies ever! So buttery with the perfect amount of tart from the raspberry jam!)