Preheat oven to 400°. Line a large cookie sheet with parchment paper and set aside.
In a medium saucepan, add the brown sugar, pecans, Karo syrup, eggs, butter and salt. Mix well.
Place on stove top under medium low heat. Stir constantly (about 4-5 minutes) until the mixture thickens just like the consistency of pudding. Remove from heat and set aside.
Lay the pie crust dough out on a flat surface. Using a round shape cookie cutter (2-3 inches), cut out circle shapes from the dough and place on the lined cookie sheet. Sprinkle generously with cinnamon sugar.
Spoon the pecan mixture into the middle of each pie dough cookie (heaping Tablespoon), and spread out almost to the edge.
Bake for 8-10 minutes or until the pecan mixture is bubbly. Remove from oven and allow cookies to cool on cookie sheet for 5 minutes.
Transfer to cool completely on a wire rack.
Once the cookies are cooled completely, add the chocolate chips to a microwave safe bowl. Microwave on High for 45 seconds or until completely melted. Remove from microwave and stir until smooth.
Drizzle the melted chocolate on top of the cookies and allow the chocolate to harden before serving.
*Store in an airtight container for up to 1 week. If you want to freeze the cookies, omit Step 8-9 until after you have defrosted them.