Pecan Chocolate Sandwich Cookies. Soft, buttery, chewy cookies filled with chunks of pecans and sandwiched together with velvety smooth, rich chocolate ganache.
Walnuts, hazelnuts, almonds…it doesn’t matter, I love all kinds of nuts and pecans are a particular favourite.
I especially love pecan pie but rarely make it because it is one of the few baked goods I can’t actually resist. I would probably eat the whole thing over the course of a couple of days.
These gorgeous sandwich cookies fall into the same category; I simply can’t resist these chewy cookies with big chunks of crunchy pecans. What makes them all the more irresistible is that they are joined by a velvety smooth, melt-in-your-mouth chocolate centre.
The chocolate filling is delicious in these cookies. I mean chocolate and pecans are naturally delicious. If you prefer though, these cookies are quite delectable in their own right. Feel free to try a batch without the filling. You’ll love them just as much.
For me, these are both taste-wise and texturally, perfect. They make an ideal tea time or after school cookies.
If you like this recipe, be sure to check out out collection of Favourite After School Cookies!
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- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract or butterscotch flavouring or both! Hint, hint.
- 1 cup pecan pieces
- 1 cup chocolate chips
- 1/4 cup whipping cream
Preheat oven to 350. Line a cookie sheet with parchment paper.
In a medium sized bowl whisk together flour, salt, and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the pecan pieces.
Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12 minutes, depending on cookie size.
Over baking is the biggest problem with these cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. sandwich together with chocolate ganache filling.
Melt the chocolate and whipping cream together in a double boiler until smooth. Let the cream warm up first before adding the chocolate chips.
Let cool to room temperature and then spoon a heaping teaspoon of the mixture between two of the pecan cookies.