Today’s cookie recipe is one I made up for a frozen pie contest. The cookies are big and fat and have little chunks of actual pecan pie which survives the double baking process. You don’t have to buy a whole frozen pie for this recipe. Edwards and Mrs. Smith’s sell their pies in convenient “singles” packages which give you two individually boxed slices. But this might also be a good use of leftover pecan pie from Thanksgiving. So make these now, or sock this recipe away until November.
Pecan Pie Chocolate Chunk Cookies
2 slices frozen or prepared pecan pie
1/2 cup butter, melted and cooled
1/2 cup sugar
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups flour or if you have it, bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
4 ounces dark chocolate, cut into chunks
Cut frozen or pecan pie into bite size pieces and place in freezer until frozen or, if using already frozen, until ready to use.
In a medium bowl, stir together melted butter, sugar and dark brown sugar. Add egg and vanilla. Stir until smooth.
Mix together the flour, baking powder, baking soda, cinnamon and
salt. Stir into sugar mixture. Fold in frozen pecan pie pieces and chocolate chunks.
Using a quarter cup measure, scoop and shape dough into balls and place on a dish. Chill shaped dough balls for at least 1 hour or until ready to bake.
Preheat oven to 375 degrees F. Place thoroughly chilled dough balls about 3 inches apart on an ungreased non-stick or parchment lined cookie sheet.
Bake cookies for 15 minutes, covering loosely with sheet of foil after
first 10 minutes to prevent over browning. Cool on cookie sheet for 3 minutes, then remove.
Makes 12 big cookies