Tallahassee Lassies
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Rating:
-1 (0 rated)
Servings:
Makes 24 cookies Servings

Ingredients

  • Cookies

    • 12 tablespoons (1 1/2 sticks) unsalted butter
    • 1 1/2 cups packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup chopped pecans
  • Butterscotch Filling

    • 12 tablespoons (1 1/2 sticks) unsalted butter
    • 1 1/2 cups packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup chopped pecans
    • 8 tablespoons (1 stick) unsalted butter
    • 1/4 cup milk
    • 2/3 cup granulated sugar
    • 1/2 packed light brown sugar
    • 1 cup graham cracker crumbs
  • Topping

    • 12 tablespoons (1 1/2 sticks) unsalted butter
    • 1 1/2 cups packed light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup chopped pecans
    • 8 tablespoons (1 stick) unsalted butter
    • 1/4 cup milk
    • 2/3 cup granulated sugar
    • 1/2 packed light brown sugar
    • 1 cup graham cracker crumbs
    • 3/4 cup semisweet chocolate chips
    • 1/2 cup chopped pecans, toasted

Preparation

Baking Directions:

For the cookiesAdjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 standard 12-cup muffin tins with liners.Melt butter in medium saucepan over low heat. Remove from heat and whisk in brown sugar, eggs, and vanilla until smooth. Add flour, baking powder, salt and pecans and stir until well combined. Scoop 2 tablespoons of mixture into each muffin cup. Bake, rotating tins from front to back and top to bottom halfway through baking, until golden brown, 15 to 18 minutes. For the fillingWhile cookies are baking, melt butter in small saucepan over medium-low heat. Stir in milk, granulated sugar, brown sugar, and crumbs and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and cover to keep warm until cookies come out of from oven. For the toppingRemove cookies from oven and immediately sprinkle tops with chocolate chips. Top with heaping tablespoon of filling and sprinkle with chopped pecans. Cool completely on cooling rack, about30 minutes. Remove cookies from tins.

Serving Directions:

(Cookies are best served the day they are made.)

Tips:

Special note: These soft cookies are baked in a muffin tin and topped with chocolate chips, butterscotch filling and pecans.