Description
Pecan Pie Cookies combine the rich, buttery flavors of classic pecan pie with the convenience and texture of a cookie. These delightful treats feature a soft cookie base filled with a sweet, gooey pecan filling, perfect for holiday celebrations or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Pecan Filling
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup or maple syrup
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add and mix the dry ingredients into the wet ingredients to form a soft cookie dough.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing each ball about 2 inches apart. Use your thumb or the back of a teaspoon to create a small indentation in the center of each dough ball for the pecan filling.
- Prepare the Pecan Filling: In a medium bowl, combine chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract. Mix well until thoroughly combined.
- Fill the Cookies: Spoon a small amount of pecan filling into the indentation of each cookie dough ball, taking care not to overfill to prevent spilling during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the filling is set.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve once fully cooled and enjoy!
Notes
- You can substitute corn syrup with maple syrup for a natural alternative, which will slightly change the flavor profile.
- Ensure the butter is softened, not melted, for the cookie dough to achieve the right texture.
- Use parchment paper to prevent the cookies from sticking and for easy cleanup.
- Don’t overfill the indents with filling to avoid spillover during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
