Description
Marbled Pecan Cookie Pie blends classic Southern comfort with artistic chocolate swirls, creating a delightful dessert that marries cookie crunch and rich pie tradition. Rich pecans and smooth chocolate layers promise a delectable experience you cannot resist.
Ingredients
Scale
Dry Ingredients:
- 205 grams (7.2 ounces) flour
- 2 grams (0.07 ounces) baking powder
- 15 grams (0.5 ounces) cocoa powder
Wet Ingredients:
- 150 grams (5.3 ounces) butter, softened
- 110 grams (3.9 ounces) brown sugar
- 85 grams (3 ounces) muscovado sugar
- 50 grams (1.8 ounces) egg
- 1 teaspoon vanilla extract
Additions:
- 150 grams (5.3 ounces) dark chocolate, chopped into chunks
- 35 grams (1.2 ounces) pecan nuts
Instructions
- Prepare all ingredients and equipment, ensuring oven is positioned at 350°F (180°C) with rack centered.
- Using an electric mixer, thoroughly blend softened butter with brown sugar and muscovado sugar until creamy and uniform in texture.
- Incorporate whole egg and pure vanilla extract into the sugar mixture, mixing until completely integrated.
- Gently fold baking powder into the combined wet ingredients, ensuring even distribution.
- Carefully separate cookie dough into two equal portions, maintaining consistent volume.
- To one dough portion, fold in unsweetened cocoa powder, creating a rich chocolate variant.
- Fold all-purpose flour into the alternative dough portion, maintaining a light consistency.
- Distribute premium chocolate chunks evenly between both dough variants, ensuring balanced chocolate presence.
- If dough feels excessively soft or sticky, refrigerate for approximately 25-30 minutes to firm texture.
- On a parchment-lined baking sheet, strategically arrange alternating vanilla and chocolate dough balls in a circular formation.
- Fill the central area with remaining dough, creating an attractive marbled pattern.
- Initial baking phase requires 10 minutes in preheated oven until edges begin to set.
- Sprinkle high-quality pecans across cookie surface and continue baking for an additional 12-15 minutes.
- Remove from oven and allow cookies to cool completely on baking sheet for approximately 25-30 minutes before serving.
Notes
- Chilling the dough prevents spreading and helps maintain the marbled pattern during baking.
- Mixing cocoa powder into half the dough creates a delightful chocolate-vanilla contrast that looks stunning.
- Using muscovado sugar adds rich, deep caramel notes and helps create a softer, chewier cookie texture.
- Alternating vanilla and chocolate dough balls creates a beautiful swirled effect that makes each cookie unique.
- Adding pecans halfway through baking ensures they remain crunchy and don’t burn during the entire cooking process.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 604 kcal
- Sugar: 49g
- Sodium: 92mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 31mg