PECAN PIE COOKIES: ADDICTIVE!

Are you tired of the same old holiday treats? Do you crave the rich, nutty flavor of pecan pie but don’t want the hassle of making a whole pie? Well, get ready to fall in love because we’re about to dive into the world of The Best Pecan Pie Cookies- Easy Holiday Treat. These little bites of heaven are so simple to make and deliver all the deliciousness of pecan pie in a convenient, adorable cookie form. Let’s get baking!

Gathering Your Decadent Ingredients

Before we begin, let’s make sure we have all the necessary ingredients. Don’t worry, most of these are pantry staples!

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Pecan Pie Filling:

• ½ cup (1 stick) unsalted butter
• ½ cup packed light brown sugar
• ¼ cup corn syrup
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans
• Pinch of salt

Step-by-Step to Pecan Pie Cookie Perfection

Now for the fun part – let’s bring these cookies to life! This recipe is surprisingly easy, I promise.

Making the Cookie Dough:

1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer. Don’t rush this step; it’s key to a tender cookie!
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing leads to tough cookies, and nobody wants that.
5. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much in the oven.

Preparing the Pecan Pie Filling:

1. While the dough is chilling, make the pecan pie filling. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
3. Remove from heat and stir in the chopped pecans.

Assembling and Baking the Cookies:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Use your thumb or the back of a spoon to make a well in the center of each cookie.
4. Spoon about 1-2 teaspoons of the pecan pie filling into each well. Don’t overfill, or the filling will spill over during baking.
5. Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
6. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Secrets to the Most Amazing Texture

Let’s talk texture! The perfect pecan pie cookie has a slightly chewy edge, a soft center, and a gooey, nutty filling. Here’s how we achieve that magic:

• Chilling the dough: This is non-negotiable! Chilling prevents the cookies from spreading too thin and ensures a nice, thick cookie base.
• Don’t overbake: Overbaking will result in dry, crumbly cookies. Keep a close eye on them in the oven and remove them when the edges are golden brown. The centers might still look a little soft, but they will firm up as they cool.
• Room temperature butter: Using properly softened butter is key to creaming the butter and sugar together effectively. This creates air in the dough, resulting in a lighter, more tender cookie.

Variations to Make These Cookies Your Own

This recipe is fantastic as is, but feel free to experiment and put your own spin on it! Here are a few ideas to get you started:

• Chocolate Chips: Add ½ cup of chocolate chips to the cookie dough for a chocolatey twist.
• Spiced Pecans: Toast the pecans before adding them to the filling for a deeper, richer flavor. You can also toss them with a little cinnamon or nutmeg before toasting.
• Bourbon: Add a tablespoon of bourbon to the pecan pie filling for a boozy kick.
• Salted Caramel: Drizzle salted caramel sauce over the cooled cookies for an extra layer of indulgence.

Troubleshooting: Common Cookie Concerns & Solutions

Baking can sometimes be unpredictable, but don’t worry, I’ve got you covered! Here are some common issues and how to fix them:

• Cookies spreading too much: Make sure your butter isn’t too soft. It should be softened but still cool to the touch. Also, chilling the dough for longer can help.
• Cookies are too dry: You might be overbaking them. Reduce the baking time by a minute or two.
• Filling is too runny: Make sure you simmer the filling long enough to dissolve the sugar and thicken it slightly.
• Cookies are sticking to the baking sheet: Always use parchment paper! It’s a lifesaver.

Perfect for the Holidays (and Beyond!)

These Pecan Pie Cookies are truly the perfect holiday treat. They’re festive, delicious, and easy to make, making them ideal for cookie exchanges, potlucks, or simply enjoying at home with loved ones. But don’t limit yourself to just the holidays! These cookies are amazing any time of year. They’re also fantastic served with a scoop of vanilla ice cream or a dollop of whipped cream.

Other Cookie Recipes You Might Love

If you’re in a baking mood, why not try some of my other favorite cookie recipes? You might enjoy the fall flavors of APPLE CIDER CHEESECAKE COOKIES, which offers a creamy twist. Or, if you are looking for something with pumpkin spice, try these PUMPKIN CREAM CHEESE COOKIES for an extra layer of flavor. And for another take on our star ingredient, don’t miss these PECAN PIE COOKIES to compare notes! And for a sweet breakfast-themed dessert, you need to check out the CINNAMON ROLL CUPCAKE PERFECTION recipe. Lastly, for those who enjoy the fusion of cookies and cheesecake, I would also recommend the SUGAR COOKIE CHEESECAKE and Apple Pie Cookies. All are truly delightful!

Storing Your Delicious Creations

If you happen to have any leftover (highly unlikely!), these cookies store well in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just make sure they are completely cooled before freezing, and thaw them at room temperature before serving.

Final Thoughts: Baking Bliss Awaits

So there you have it – everything you need to make The Best Pecan Pie Cookies- Easy Holiday Treat. This recipe is truly a winner, and I know you’re going to love them. So go ahead, grab your ingredients, preheat your oven, and get ready to experience baking bliss. Happy baking, my friend!

Pecan Pie Cookies

Amelia Chen-Morrison

These pecan pie cookies offer all the rich, nutty flavor of pecan pie in a convenient and adorable cookie form. They’re easy to make and perfect for the holidays or any time of year. The combination of a tender cookie base and a gooey pecan filling makes them an irresistible treat.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Dessert, Snack

Cuisine American

Calories 150 kcal

Equipment

• Large bowl
• Medium bowl
• Electric mixer
• Whisk
• Measuring cups and spoons
• saucepan
• cookie scoop or spoon
• Baking sheets
• Parchment paper
• Wire rack

Ingredients

  

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup 1 stick
• ½ cup packed light brown sugar
• ¼ cup corn syrup
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans
• Pinch of salt

Instructions

 

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Cover the dough and chill in the refrigerator for at least 30 minutes.
• While the dough is chilling, make the pecan pie filling. In a medium saucepan, melt the butter over medium heat.
• Stir in the brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
• Remove from heat and stir in the chopped pecans.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Remove the cookie dough from the refrigerator.
• Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Use your thumb or the back of a spoon to make a well in the center of each cookie.
• Spoon about 1-2 teaspoons of the pecan pie filling into each well. Do not overfill.
• Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure your butter is properly softened but not melted. Chilling the dough is crucial to prevent over-spreading. Don’t overbake the cookies; they should be slightly soft in the center. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage. For a deeper flavor, toast the pecans before adding them to the filling.