Recipe: Pecan Brownie Thumbprint Cookies

pecan brownie thumbprints 

    Pecan Brownie Thumbprint Cookies


2/3 cup butter (approximately 11 tablespoons), softened

1/2 cup brown sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1 egg

1 teaspoon vanilla

1 1/4 cups all-purpose flour

3/4 cup semi-sweet chocolate chips

Pecan halves

Drizzle (optional)

1/2 cup semi-sweet chocolate chips, melted
    Preheat oven to 375*F.  In a large mixing bowl, beat together butter and sugar.

butter and sugar

    Next, add the baking soda, egg and vanilla and mix well. 

adding the egg

Adding the egg....


Adding the vanilla....

baking soda

Measuring the baking soda....


    Add the flour and cocoa and mix until fully combined. 

add the flour

Adding the flour....


The cocoa...


Your dough should look something like this at this point.

chocolate chips

Adding the chocolate chips....

    Roll your dough into 1 inch portions and place on a parchment lined baking sheet. 

unbaked cookies

    Make an imprint with your thumb in the center of your cookie big enough for a pecan half to sit inside. 


    Place one pecan half on each cookie. 


    Bake for 7 - 8 minutes - the cookies will still be soft when they're done but not doughy.  Transfer your cookies to a wire cooling rack. 

fresh from the oven

Cookies on a wire cooling rack.

    Once the cookies have cooled, melt the rest of your chocolate chips in the microwave on medium heat, stirring every ten seconds until the chips are completely melted into a silky glaze.  Just be sure not to microwave the chocolate chips too much or they could seize. 

chocolate chips

Chocolate chips ready for melting.... 

    Now you're ready to decorate your cookies!  With a spoon or a piping bag, drizzle the melted chocolate on top of each cookie.  This step is optional since these cookies are rich and fudgy already - but the drizzle adds a nice decorative touch.  Enjoy - Merry Christmas!

finished cookies

The finished product....