Tallahassee Lassies

Here are some fun cookies that are baked in a muffin tin and absolutely delicious. I had never heard of a Tallahassee Lassie cookie until a few days ago when I was looking for a holiday cookie to make from Cook’s Illustrated. It was the 2005 Cook’s Illustrated Holiday Cookie Contest winner, so it had to be good. These soft cookies are baked in a muffin tin and topped with chocolate chips, butterscotch filling, and pecans. These cookies would be a great addition to your holiday cookie tins. Try them in a mini muffin pan for a bite-sized treat! 🙂

One Year Ago: Snickerdoodles 

Tallahassee Lassies

Printer Friendly Version

For the Cookies:

  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 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 table salt
  • 3/4 cup chopped pecans

For the Butterscotch Filling:

  • 8 tablespoons unsalted butter (1 stick)
  • 1/4 cup milk
  • 2/3 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup graham cracker crumbs

For the Topping:

  • 3/4 cup semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted


  1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 standard 12-cup muffin tins with liners.
  2. In a medium saucepan over low heat, melt butter. Remove from heat and whisk in brown sugar, eggs, and vanilla until smooth. Add flour, baking powder, salt and pecans and stir until 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.
  3. While cookies are baking, make the filling. 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.
  4. For the topping: Remove cookies from oven and immediately sprinkle tops with chocolate chips. Working quickly, top each cookie with a heaping tablespoon of filling and sprinkle with chopped pecans. Cool completely on cooling rack, about 30 minutes. Remove cookies from tins.

Yields: 24 cookies

Source: Cooks Illustrated, February 2005

This entry was posted in Cookies, Dessert and tagged , , , , . Bookmark the permalink.

9 Responses to Tallahassee Lassies

  1. Amy says:

    hee hee, i love the name! Cook’s Illustrated never goes wrong. I’ll have to try these out!

  2. Oh wow, those are cookies! I have a mini muffin pan too. (I don’t bake as much as you, so that’s an accomplishment.)

  3. Christine says:

    I made some similiar to these last year that were to die for! I am going to try this recipe.

  4. Pingback: Blogger Spotlight: Tallahassee Lassies | The Feed

  5. ChgoJohn says:

    You really can’t go wrong when you follow a Cook’e Illustrated recipe. These, I’m sure, are no exception.

  6. Jennifer says:

    Butterscotch filling sounds dreamy. These look so yummy!

  7. Melinda says:

    My mother-in-law is the one who created these and they are awesome. She was on the Today show for this recipe.

    • Christina says:

      That is so neat that your mother-in-law was the one that created these. 😀 After making them for the first time this Christmas they have quickly become one of my family’s favorites! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s