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Chocolate Dipped Pecan Lace Cookies

These Chocolate Dipped Pecan Lace Cookies are simply over-the-top. These thin lacy pecan cookies are dipped in warm milk chocolate then sprinkled with chopped toasted pecans. They’re nothing short of glorious. Share them with a friend or you may be tempted to eat them all yourself!

Chocolate Dipped Pecan Lace Cookies


Easy Chocolate Dipped Pecan Lace Cookies Recipe

The title says it all doesn’t it? I have a lifelong love of lace cookies, My love of lace cookies began early, I can actually remember the first time I had one. It was served at a tea party as a sandwich cookie with a cream filling. It was memorable in every way. I’ll have to share the recipe I developed for that particular twist soon. They were buttery and crisp yet chewy. I recall, with each bite, the cream began to fill the edges with dreamy deliciousness warranting a discreet lick to avoid losing one drop of the filling. It was the kind of cookie that compels you to slowly savor and enjoy each bite, just as any cookie should. How to make Chocolate Dipped Pecan Lace Cookies: (Scroll down for full printable recipe.)

  • Pecans – Preheat the oven to 350°F and spread the pecans in a single layer on a baking sheet. Roast for 6-8 minutes then set aside to cool completely.
  • Cream Butter and Sugar – In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla. To the creamed mixture add the egg and corn syrup. Beat until incorporated.
  • Sift Dry Ingredients – In a separate bowl use a whisk to sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
  • Chop Pecans – Chop the roasted pecans in a food processor. Mix 1 1/4 cup into the cookie batter reserving 1/4 cup for garnishing. Fold in by hand until the pecans are evenly distributed in the batter.
  • Bake – Using a tablespoon or a small cookie scoop drop cookie dough onto the sheet pans 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
  • Bake for 8-10 minutes in batches or until the edges are golden.
  • Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
  • Chocolate – In a microwave safe bowl, melt together the chocolate chips and shortening in 20 second increments stopping to stir each time. Repeat until smooth.
  • Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
  • Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.
Chocolate Dipped Pecan Lace Cookies

How to Make the Best Chocolate Dipped Pecan Lace Cookies

If you’ve never made lace cookies before, there are a few things to keep in mind. They aren’t like a classic cookie dough and delicate by design.

  • Ingredients you’ll need to make homemade Chocolate Dipped Pecan Lace Cookies: All purpose flour, light brown sugar, butter, vanilla, light corn syrup, large egg, baking powder, salt, pecans, semi sweet or milk chocolate chips and vegetable shortening or coconut oil.
  • Kitchen gadgets you’ll need: A stand mixer or a hand mixer, sheet pans, measuring cups and spoons, a tablespoon or small cookie scoop, one medium size bowl and one microwave safe bowl.
  • When chopping the pecans they don’t have to be ground to the texture of cornmeal. They should be roughly chopped into smaller pieces not finely ground.
  • When dividing the cookie dough, It’s imperative that you don’t crowd them on the baking sheet. Lace cookies, by their very nature spread while baking, so allow ample room on the pan, so they don’t touch.
  • Depending on how heavily you dip each cookie, you may need additional melted chocolate for dipping. Like cheese, there’s no such thing as too much chocolate in my book so, dip them lightly or not-so-lightly, to suit your taste.
  • As soon as the cookies come out of the oven and while still on the baking sheet, use a spatula or the edge of a knife to shape more uniformly if they became misshapen while baking. It’s all part of the fun of baking these unique unforgettable cookies.
  • Store Chocolate Dipped Pecan Lace Cookies in an airtight container at room temperature for up to 4 days.
Chocolate Dipped Pecan Lace Cookies

More Easy Cookie Recipes to Make

It doesn’t have to be a special occasion to bake a batch of cookies. Raid your pantry you just may have the ingredients to make one of these cookie recipes:

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Chocolate Dipped Pecan Lace Cookies dessert
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5 from 12 votes

Chocolate Dipped Pecan Lace Cookies

Prep Time20 minutes
Cook Time5 minutes
Cooling time1 hour
Total Time1 hour 25 minutes
Course: Cookies, Dessert
Cuisine: American, Southern
Keyword: chocolate-dipped-pecan-lace-cookies, pecan-lace-cookies
Servings: 28 cookies (may vary)
Calories: 170kcal
Author: Melissa Sperka

Ingredients

  • 1 cup packed light brown sugar
  • 4 Tbsp salted butter softened
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 Tbsp light corn syrup
  • 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup pecan halves finely chopped and divided (See Cook’s note)
  • 2 cups milk chocolate chips or semi sweet chocolate chips
  • 1 Tbsp solid vegetable shortening or solid coconut oil.

Instructions

  • Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
  • To Make the Cookies: Leave oven temperature at 350°F. Line 2 large sheet pans with parchment paper or silicone baking mats.
  • In a large mixing bowl use an electric mixer on medium-high speed to cream together the brown sugar, butter and vanilla beating for 1-2 minutes or until fully combined. Add the egg and corn syrup. Beat until incorporated.
  • In a separate medium bowl, use a whisk to sift together the flour, baking powder and salt. Lower the speed of the mixer and gradually add flour mixture to the creamed mixture beating on low speed just until combined.
  • Chop the pecans in a food processor. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Fold into the cookie dough by hand until the pecans are evenly distributed throughout.
  • Using a Tbsp or small cookie scoop drop dough onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
  • Bake for 8-10 minutes in batches or until the edges are golden.
  • Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
  • Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
  • Chocolate: In a microwave safe bowl, melt together the chocolate chips and shortening in 20 second increments stopping to stir each time. Repeat until completely smooth.
  • Dip the edge of each cookie into the melted chocolate laying on wax paper to dry and set.
  • Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry completely.

Notes

Measure the whole pecans before chopping for the best result.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 117mg | Fiber: 2g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

47 Comments

  1. Recipe calls for ‘salted’ butter. If I only have unsalted, how much ‘extra’ salt would you think I need to add to the recipe ?

    Thank you.

  2. 5 stars
    These COOKIES are to die for….they are DELICIOUS!! Recipe is Perfect just the way it is written!!
    Melissa….After reading some of the comments I was shaking my head….Sorry you have to deal with some of them *hugs* Thank You for sharing this AMAZING recipe!!!

      1. lol Isn’t this like asking the nuts to be left out of a pecan pie? There are thousands of food blogs out there, I’m sure you can find a nut-free recipe SOMEWHERE. Jeez.

    1. 5 stars
      I used swiss milk chocolate for topping after trying semi sweet. I also put more roasted chopped nuts on top as well as chocolate all over. Love this recipe. I baked two trays at a time and switched at the 4 min mark, giving a total of 8 min. These cookies are addictive!

    1. Lmao these comments have me dying.. Really people just read and look for the receipe.. Life can’t be that hard.. These cookies look so good.. Maybe some toasted coconut mixed with the pecans added after they are dipped.. Mmm

  3. So the 2 cups milk OR chocolate chips makes no sense — they are not equal ingredients.

    Would you mind taking time to consider that part?

    Thank you.

    1. Nothing to revise. Directly from the ingredient list “2 cups milk or semi-sweet chocolate chips” 2 cups of milk chocolate chips or semi-sweet chocolate chips, your preference.

    1. Not in the cookie itself, but you can sprinkle anything you like on the dipped chocolate. I dip the entire side in semi–sweet chocolate, and have used many different types of nuts, but also coconut..Coconut is particularly delicious in combination with the pecans in the cookies.

    1. You may need to tweak the amount it may take less based on your experience. Store chilled after the chocolate has hardened.

      1. There’s no milk in this recipe. You can use milk OR semi-sweet chocolate chips. Not milk.

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