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Chocolate-Pecan Hedgehog Cookies

Unlike the real woodland creatures, these chocolate-coated hedgehogs dwell on snack plates and cookie trays. The little guys are fun to make and eat. —Pamela Goodlet, Washington Island, WI
  • Total Time
    Prep: 30 min. Bake 15 min./batch + cooling
  • Makes
    16 cookies

Ingredients

  • 1/3 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 2/3 cup ground pecans
  • 1/8 teaspoon salt
  • 1/2 cup 60% cacao bittersweet chocolate baking chips
  • 1/4 cup chocolate sprinkles

Directions

  • Preheat oven to 325°. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, pecans and salt; gradually add to creamed mixture and mix well. Shape 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place 2 in. apart on a greased baking sheet.
  • Bake 12-15 minutes or until lightly browned. Let stand 5 minutes before removing to a wire rack to cool completely.
  • In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave the face uncovered). Allow excess to drip off. Place on waxed paper; immediately coat the wet chocolate with sprinkles.
  • With a toothpick dipped in chocolate, make two eyes and a dot on the nose. Let stand until set. Store in an airtight container.

Test Kitchen Tips
  • Cookies can be made ahead and frozen. Just thaw and decorate.
  • To encourage the kids (or the kid in you) to flex some creative muscles, supply white chocolate and colored sprinkles. Who says a hedgehog can't be rainbow-colored?
  • Nutrition Facts
    1 each: 114 calories, 8g fat (4g saturated fat), 10mg cholesterol, 46mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 1g protein.
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