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Mountain Cookies

I've been making these deliciously different cookies for about 11 years. My kids especially like the creamy coconut filling. Whenever I take these cookies, people ask for the recipe. You'll be hard-pressed to eat just one! —Jeanne Adams, Richmond, Vermont
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    4 dozen


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1/2 cup confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° until the edges just start to brown, 10-12 minutes. Remove to wire racks to cool completely.
  • For the filling, in a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add pecans and coconut. Spoon 1/2 teaspoon into each cookie.
  • For topping, in a microwave-safe bowl, melt chocolate chips and butter with water; stir until smooth. Stir in sugar. Drizzle over cookies.
Nutrition Facts
2 each: 221 calories, 13g fat (7g saturated fat), 27mg cholesterol, 152mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein.
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Average Rating:
  • nell6445
    Oct 15, 2020

    Dough was WAY too dry to form balls. Had to add milk/water.

  • redcow
    Feb 9, 2020

    I have made these cookies twice for the Christmas season. Very good cookie!! I used shortcut for the topping. I melted a cube of chocolate almond bark, spooned it into a baggie, snipped of the tip and drizzled over the cookies. So pretty and tasty, too.

  • Martha
    Dec 11, 2018

    I just read in Washington Post that people should not eat raw flour as it can contain e-coli bacteria. I'm wondering if cornstarch would work in the filling.

  • zootercat
    Dec 31, 2017

    This is a delicious and rich cookie that is always met with raves. It was originally published in a Pillsbury Cook Off cookbook in the early 60’s and was the cookie winner for that year.

  • 2124arizona
    May 8, 2017

    This is my sister's favorite cookie!!

  • HoJoB
    Dec 4, 2016

    Great cookie! I think I'll try toasting the pecans next time just to bring up their nutty flavor and crunch, but that's just a personal preference. Chilling the cookies for about 5 minutes before baking did help keep them more mountain-y so thanks everyone for that tip! I will make these again for sure!

  • katiebug371
    Dec 15, 2012

    I just made some of these last week and then today. Last week I chilled the dough first and they were perfect. Today I was in a hurry and didn't chill them and they baked totally flat. So just a hint to chill the dough first. The flavors are wonderful and these are one of my favorites now.

  • Schimerowski
    Jan 3, 2012

    I thought that they were really good. They were not to bad to make either. And trust me because this is coming from an eighteen year old who just started to bake and really liked it!

  • ndwd
    Dec 18, 2011

    I have been making this Christmas cookie every year since it first came out many issues ago. I find if I freeze them it makes the bottom a bit softer and the flavours combine better.

  • awheaton05
    Sep 11, 2011

    I make these every Christmas. They are one of my favorites. They are a bit time consuming, but worth every step!