Name: Chocolate Dipped Pecan Lace Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup pecans, finely chopped (toasted for extra flavor) (Finely chop and toast for deeper flavor.); 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 1/2 cup all-purpose flour (For gluten-free, use a 1:1 gluten-free flour blend.); 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup semisweet chocolate chips (Can substitute with dark or milk chocolate.)

I’ve been making these thin, crisp pecan lace cookies for years — they’re impossibly delicate, deeply nutty, and become downright addictive once dipped in chocolate. They’re a great treat when you want something elegant for a holiday cookie tray, a last-minute hostess gift, or a petite dessert to serve with coffee after dinner.

Why you’ll love this dish

These cookies are the best of several worlds: they’re quick to mix, require only pantry staples, and bake into lacy, caramelized rounds that taste more complicated than they are. The pecans add a toasty crunch and the chocolate coating gives each bite a silky finish. They’re perfect for holiday platters, cookie swaps, or anytime you want a snack that looks bakery-made with minimal fuss.

“I brought a batch to our holiday party and they disappeared first — delicate, crunchy, and the chocolate made them feel decadent.” — a happy baker

If you like spiced or nut-forward cookies, you might also enjoy trying variations like coconut-pecan cookies; I often pair different tray selections and the contrast is lovely. Try a coconut-pecan alternate for a tropical twist.

The cooking process explained

Before you start: these cookies come together in a single bowl and bake quickly. You’ll melt butter, stir in sugar, then add flour, vanilla, and salt. Fold in chopped pecans, drop tiny spoonfuls onto parchment, and bake until the edges are golden and the centers are slightly darker. After cooling, dunk them halfway into melted chocolate and let it set.

This method creates very thin cookies that spread, so expect to leave ample space between drops. Plan for about 10–12 minutes in the oven, a few minutes of cooling on the sheet, and time for the chocolate to fully harden.

What you’ll need

1 cup pecans, finely chopped (toasted for extra flavor)
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup semisweet chocolate chips

Notes and substitutions:

Swap semisweet chocolate for dark or milk depending on sweetness preference. Use vegan chocolate chips for a dairy-free option.
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend (results may vary slightly in spread). If you like warm spice, a pinch of cinnamon complements the pecans nicely.

Directions to follow

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk the melted butter and granulated sugar until the sugar starts to dissolve and the mix looks glossy.
Add the flour, vanilla, and salt. Stir until combined and no flour streaks remain.
Fold in the finely chopped pecans so they’re evenly distributed.
Drop teaspoon-sized spoonfuls of batter onto the prepared sheet, keeping at least 2 inches between each cookie. They will spread.
Bake 10–12 minutes. Watch closely: edges should be golden brown and centers slightly darker.
Let cookies cool on the sheet 3–5 minutes to firm up, then transfer to a wire rack to cool completely.
Melt the chocolate chips in the microwave in short bursts (15–20 seconds), stirring between, or melt over a double boiler until smooth.
Dip each cooled cookie halfway into the melted chocolate. Place back on parchment to harden.
Allow the chocolate to set fully before serving.

If you want to speed up setting, pop the dipped tray into the fridge for 10–15 minutes.

Best ways to enjoy it

Serve these with espresso or a bold black tea for a refined pairing. On a dessert platter, arrange them with biscotti, shortbread, and a few chocolate truffles for contrast. They also make lovely edible gifts: stack with parchment between layers and tie with a ribbon. For a festive touch, sprinkle a little flaky sea salt on the chocolate before it sets.

How to store & freeze

Room temperature: Store in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment to avoid sticking.
Refrigeration: You can refrigerate for up to 2 weeks, but bring to room temperature before serving for the best texture.
Freezing: Freeze in a single layer on a tray until firm, then transfer to a sealed freezer bag for up to 2 months. Thaw gently at room temperature.
Safety: Do not refreeze cookies after thawing. If adding perishable fillings or toppings, follow usual refrigeration rules.

Pro chef tips

Finely chop the pecans so the batter spreads evenly and creates true lace; large chunks will create uneven cookies.
Toast pecans briefly in a dry skillet for 3–4 minutes until fragrant for deeper flavor. Cool before chopping.
Use a small cookie scoop or two teaspoons to keep each portion the same size — consistent sizes bake more evenly.
If cookies spread too much, chill spoonfuls of batter for 10–15 minutes before baking.
When melting chocolate, avoid water contact; even a drop of steam can seize it. If it begins to thicken, stir in a little neutral oil or shortening to smooth it out.
I sometimes pair these with a rich, spiced cookie on the platter — for a mocha contrast, see this Mexican hot chocolate cookie idea I use when I want bold flavors. Try a Mexican hot chocolate cookie pairing.

Creative twists

Orange-chocolate: Add finely grated orange zest to the batter and use dark chocolate for dipping.
Almond or walnut swap: Replace pecans with sliced almonds or chopped walnuts for a different nut character.
Coconut-pecan: Mix in a tablespoon of shredded coconut for added texture and aroma. For inspiration, check this coconut-pecan variation. Coconut-pecan idea
Gluten-free or vegan: Use a gluten-free flour blend and vegan butter/chocolate to adapt for dietary needs.
Double-dipped: For presentation, dip once in dark chocolate and drizzle white chocolate over the top.

Common questions

Q: How long do these cookies take from start to finish?
A: Plan about 30–40 minutes total, including prep, a brief chilling/cooling period, baking in batches, and time for chocolate to set.

Q: Can I make the batter ahead?
A: You can mix the dry components with melted butter and refrigerate the batter for up to 24 hours. If it firms, let it come to room temperature before dropping onto the sheet.

Q: Why did my cookies come out too flat or too thick?
A: Too flat often means the batter was too wet (use less butter or chill the dough). Too thick could mean the oven temperature was too low or the spoonfuls were too large. Use consistent teaspoon portions and an accurate oven thermometer.

Q: Can I use chopped pecan pieces instead of finely chopped?
A: You can, but finely chopped pecans give the signature lacy texture. Larger pieces create bumps and affect spread.

Q: How do I prevent chocolate from melting on warm cookies?
A: Always fully cool the cookies on a rack before dipping. Warm cookies will cause the chocolate to become too thin and not set properly.

Conclusion

These chocolate dipped pecan lace cookies are a quick way to make an elegant, nutty treat that looks like it took hours. For a similar classic version with more step-by-step photos and a slightly different approach, see this detailed recipe for Chocolate Dipped Pecan Lace Cookies on Melissa’s blog: Chocolate Dipped Pecan Lace Cookies at Melissa’s Southern Style Kitchen. If you’d like a vegan or gluten-free spin on lace cookies, this roundup offers helpful alternatives and tips: Chocolate Dipped Lace Cookies (Vegan, Gluten Free) – The Pretty Bee.