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Pecan Chocolate Crinkle Cookies | Bake to the roots

Pecan Chocolate Crinkle Cookies

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45
  • Yield: 20 1x


Delicious chocolate crinkle cookies with pecans – perfect for your Christmas cookies collection.



For the dough

  • 2/3 cup (90g) all-purpose flour
  • 1/2 cup (70g) cornstarch
  • 1/2 tsp. baking powder
  • 1/4 cup (30g) confectioners’ sugar
  • 1/4 cup (30g) cocoa powder
  • 1/2 cup (120g) cold butter
  • 2 tbsp. maple syrup
  • 1.7 oz. (50g) pecans, chopped

For the decoration

  • 23 tbsp. confectioners’ sugar
  • some melted chocolate (about 2 tbsp.)
  • 20 pecans (whole)


  1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Place the pecans for the dough and the ones for the decoration on the baking sheet and toast in the oven for about 5-8 minutes until fragrant. Take out of the oven and off the baking sheet and let cool down. Set 20 nice looking pecans aside and chop the rest finely.
  2. Mix the flour with cornstarch, baking powder, confectioners’ sugar, and cocoa in a large bowl. Add the butter in small pieces as well as the maple syrup and the chopped pecans. Knead until you get a nice dough, try to work quickly. Form 20 balls of the same size and roll in the confectioners’ sugar (the one for the decoration). Flatten the balls a bit and place on the baking sheet. Bake for 13-15 minutes, then take out and let cool down completely on a wire rack
  3. Add a small drop of melted chocolate on each cooled cookie and press a pecan on top for decoration. Let dry.


  • Enjoy baking!