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Recipe For Chocolate Dipped Pecan Lace Cookies

Chocolate Dipped Pecan Lace Cookies

Course Cookies, Dessert
Cuisine American
Keyword chocolate-dipped-pecan-lace-cookies, pecan-lace-cookies
Prep Time 20 minutes
Cook Time 5 minutes
Cooling time 1 hour
Total Time 1 hour 25 minutes
Servings 28 cookies (may vary)
Calories 170kcal
Author Melissa Sperka


  • 1 cup packed light brown sugar
  • 4 tablespoon salted butter softened
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 tablespoon light corn syrup
  • cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ½ cup pecan halves finely chopped and divided (See Cook's note)
  • 2 cups milk chocolate chips or semi sweet chocolate chips
  • 1 tablespoon solid vegetable shortening or solid coconut oil.


  • 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, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.
  • Add the egg and corn syrup. Beat until incorporated.
  • Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
  • Chop the pecans in a food processor. Mix 1 ¼ cup into the batter reserving ¼ cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.
  • Using a tablespoon or small scoop drop 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 parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
  • In a microwave safe bowl, melt together the chocolate chips and shortening. Melt 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.


Measure the whole pecans before chopping for the best result.


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