Bacon Pecan Thumbprint Cookies

September 15, 2016 1:40 am Published by 1 Comment


Bacon Pecan Thumbprint Cookies

Have you ever wanted to enjoy the gooey goodness of a pecan pie but without the sticky mess and hassle of transportation? We’ve all been there. Pecan pie is pretty freakin’ awesome, especially when there’s bacon and chocolate involved. Since Nation Pecan Cookie Day is coming up on September 21st, there’s no better time to make a bite-sized pecan pie in cookie form! We took our beloved Bacon Chocolate Pecan Pie recipe and stuffed it in some dainty bacon pecan thumbprint cookies. That outcome was a collision of wondrous flavor packed inside an itty bitty bite, sure to knock any pecan fan right out of their socks.

Bacon Pecan Thumbprint Cookies


  • For the cookie
  • 1 1/2 cups all-purpose flour
  • 1/2 cup pecans, ground in food processor
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 3/4 cup unsalted butter (1 1/2 sticks), softened
  • 2/3 cup sugar
  • 1 large egg
  • 2 strips [], lightly cooked, chopped
  • 1 tsp pure vanilla extract
    For the Chocolate Bacon-Pecan filling:
  • 1 large eggs
  • 1/2 cup packed dark brown sugar
  • 3 Tbsp corn syrup
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1 Tbsp melted butter, salted or unsalted
  • 1 Tbsp bourbon (optional)
  • 3 Tbsp pecans, roughly chopped
  • 2 strips [], lightly cooked, chopped
  • 1/4 cup semisweet chocolate chips


  1. To make the filling, whisk together the eggs, brown sugar, syrup, vanilla, salt, melted butter, and bourbon (optional) in a large bowl.
  2. Add chopped pecans, bacon, and chocolate chips into a food processor and pulse until pieces are very small. Stir chopped bits into the egg mixture and put it in the fridge until ready to use.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  4. Whisk the flour, pecan dust, baking powder and salt together in a bowl.
  5. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
  6. Scoop the dough into tablespoon-sized balls. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each cookie with a small teaspoon of filling. You may not need all of the filling.
  7. Bake cookies until the edges are golden, about 17-20 minutes. Cool cookies on the baking sheets. Serve when cool enough to handle, or cool completely and store in an air-tight container.
  8. If you want to make the adult version of this by adding the bourbon, it will cook out, but you can brush a little bourbon on top of the cookies once they are cooled enough to handle. Serve right away, as the alcohol will evaporate. Remember, drink responsibly!'



From the World of Sweet, Sweet Bacon

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This post was written by Piggy Piggy Princess

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