Chocolate Dipped Pecan Lace Cookies

These Chocolate-Dipped Pecan Lace Cookies are truly over-the-top delicious. Thin, crisp, and perfectly lacy, each cookie is dipped in smooth melted milk chocolate and finished with a sprinkle of toasted pecans. They’re nothing short of glorious. Make a batch to share, because once you taste them, you’ll be tempted to keep every last one for yourself!

Easy Chocolate Dipped Pecan Lace Cookies Recipe

The title says it all, doesn’t it? Chocolate-Dipped Pecan Lace Cookies are pure nostalgia for me. I’ve had a lifelong love of lace cookies, and I can still remember the first time I tasted one. It was served at a tea party as a delicate sandwich cookie with a sweet cream filling, thin, crisp, and unforgettable. One bite was all it took for me to fall in love.

Lace cookies are truly special. They bake up with that signature sweet, buttery flavor and an irresistible crisp-chewy texture that makes you slow down and savor every bite. The caramelized edges, the nutty pecans, and the glossy dip of chocolate take these delicate treats to a whole new level. Whether you’re making them for the holidays, gifting them to friends, or enjoying them with an afternoon cup of coffee or tea, these pecan lace cookies feel elegant yet wonderfully simple, just the way homemade cookies should.

Checkout this quick list of key ingredients you’ll need to make Chocolate Dipped Pecan Lace Cookies: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the cookie dough.
• Leavening – A small amount of baking powder for the slightest lift to the dough and salt for balance.
• Pecans – Toasted pecans give these cookies their signature flavor.
• Sugar – Light brown sugar for sweetness.
• Butter – Salted butter or unsalted butter for richness.
• Flavoring – Vanilla extract enhances the flavor.
• Syrup – Light corn syrup thins the cookie dough giving lace cookies their crispy chewy texture.
• Whole Eggs – Large egg stabilizes the dough.
• Chocolate – Semi-sweet chocolate chips or milk chocolate chips and vegetable shortening or coconut oil to thin the chocolate.

How to Make the Best Chocolate Dipped Pecan Lace Cookies

• Toast Pecan Halves – Toast the pecans in a preheated oven until fragrant. 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.
• Divide the Lace Cookies Dough – 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.
• Oven – Bake per the cooking time in the recipe until the edges are golden.
• Cool – Cool on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
• Melt Chocolate – Melt together the chocolate chips and shortening in the microwave.
• Dip Cookies and Garnish with Pecans – Dip one edge of each cookie into the melted chocolate and sprinkle with pecans while wet. Allow to dry, then serve.

Kitchen Equipment to Make Pecan Lace Cookies Recipe

• A stand mixer or a hand mixer.
• Baking sheet pans and parchment paper.
• Large bowl and medium bowl.
• Measuring cups and spoons.
• A tablespoon or small cookie scoop.
• One microwave safe bowl for melting the chocolate.
• Small food processor or nut chopper.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Measure Pecan Halves Before Chopping – I begin this recipe with pecan halves instead of store-bought chopped pecans giving me the opportunity to grind them to the desired size. When chopping the pecans, keep in mind, they don’t have to be ground to the texture of cornmeal. They should be roughly chopped into small pieces, but not finely ground.
• Nuts – You could adapt this recipe using toasted almonds, macadamia nuts, hazelnuts or walnuts.
• Leave Room for the Cookies to Spread – 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.
• Chocolate – You can use dark chocolate chips, white chocolate chips or butterscotch chips for the dip. Depending on how heavily you dip each cookie, you may need additional melted chocolate for dipping. To me, there’s no such thing as too much chocolate so dip them lightly or not-so-lightly, to suit your taste.
• Shape the Cookies While Warm – As soon as the cookies come out of the oven and while still on the baking sheet, use an offset icing 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.

Storage and Leftovers

• Leftovers – Store Chocolate Dipped Pecan Lace Cookies in an airtight container at room temperature for up to 4 days.
• Freezer – You can freeze lace cookies before they’re dipped in chocolate. Thaw in the fridge and enjoy.

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 delicious cookie recipes:

• Loaded Oatmeal Chocolate Chip Cookies are impossible to resist.
• Southern Style Butter Pecan Cookies melt in your mouth.
• Reese’s Peanut Butter Chocolate Chip Cookies are a treat year-round.
• Gingerbread Cookies are a holiday must-make.
• Cut out Cream Cheese Sugar Cookies can be made into any shape for any occasion.
• Pecan Pie Thumbprint Cookies are a two bite treat.
• Made from scratch Almond Joy Cookies. 
• You may also like to try this recipe for Black and White Cookies from the Brown Eyed Baker.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer

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5 from 13 votes

Chocolate Dipped Pecan Lace Cookies

Prep Time20 minutes mins

Cook Time5 minutes mins

Cooling time1 hour hr

Total Time1 hour hr 25 minutes mins

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 or nut chopper. Mix 1 1/4 cup into the cookie dough reserving 1/4 cup for garnishing. Use a rubber spatula to fold the pecans into the cookie dough by hand until the pecans are evenly distributed throughout.
• Using a Tbsp or small cookie scoop drop dough rounds onto the parchment lined baking 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 brown.
• Remove cookies from the oven and use a knife or the sharp edge of a cookie spatula (or icing spatula) to shape the edges into uniform circles, if needed.
• Cool lace cookies on the pan for 5 minutes then carefully remove to a cooling rack to cool completely.
• Melt Chocolate: In a microwave safe bowl, melt together the chocolate chips and shortening in 20 second increments stopping to stir each time. Repeat the process until completely smooth.
• Dip one edge of each cookie into the melted chocolate laying on a wax paper lined sheet pan to dry and set.
• Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry completely.

Notes

• Measure Pecans Before Chopping – I begin this recipe with pecan halves instead of store-bought chopped pecans. Doing so, gives me the opportunity to grind them to the desired size. When chopping the pecans, keep in mind, they shouldn’t be ground to the texture of cornmeal. They should be roughly chopped into small pieces, but not finely ground.
• Nuts – You could adapt this recipe using toasted almonds, macadamia nuts, hazelnuts or walnuts.
• Leave Room for the Cookies to Spread – 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.
• Chocolate – You can use dark chocolate chips, white chocolate chips or butterscotch chips for the dip. Depending on how heavily you dip each cookie, you may need additional melted chocolate for dipping. There’s no such thing as too much chocolate so dip them lightly or not-so-lightly, to suit your taste.
• Shape the Cookies While Warm – As soon as the cookies come out of the oven and while still on the baking sheet, use an offset icing 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.

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

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