Pocket Pecan Pie with Chocolate Chips
A quick easy cookie recipe for the pecan and chocolate lovers
Servings: 8 people
Calories: 1314kcal
Cost: 10
Equipment
- baking sheet
- Basting Brush/Pastry Brush
Ingredients
Pocket pecan pie with chocolate chips
- 2 cup pecan lightly toasted
- 1 cup honey
- 1 cup chocolate chips
Sugar cookie dough
- 2.75 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter softened
- 11/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
Sugar cookie dough
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients
Pocket Pecan Pie with Chocoloate Chips
- Roll the dough and shape it into a 2 inches diameter thick round cylinder and wrap it in a aluminum foil or plastic wrapper. Put it in the freezer for 6-7 minutes to harden the surface for easy cutting in the next step. In this case I had defrosted my frozen dough in the day.
- Cut the sugar dough into 1 inch thick disks. Press in 5-6 chocolate chips into each round cookie dough, then brush on some honey, then stick 3-4 pecans on top of the dough. Brush some honey on the pecans to finish.
- Bake 8 to 10 minutes in the preheated oven, or until the pecans become slightly darker (you can smell the cooked pecan in the air too). Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition
Calories: 1314kcal | Carbohydrates: 224g | Protein: 9g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 393mg | Potassium: 184mg | Fiber: 4g | Sugar: 187g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg