Easiest Pecan Pie Cookies
These Pecan Pie Cookies are a delightful twist on a classic dessert, offering all the comforting flavors of pecan pie in a convenient cookie form. Ridiculously simple to make, they're perfect for sharing and guaranteed to impress with their buttery, melt-in-your-mouth texture and rich pecan filling.
Equipment
- Baking sheets
- Parchment paper
- Large bowl
- Electric mixer (optional)
- Medium bowl
- Whisk
- Medium saucepan
- Measuring cups and spoons
- Spoon or thumb for creating wells
- Wire rack
Ingredients
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup light corn syrup
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 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. Be careful not to overmix.
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and corn syrup until smooth. Bring to a simmer, stirring constantly.
- Remove from heat and stir in the heavy cream and vanilla extract.
- Stir in the chopped pecans.
- Drop rounded tablespoons of cookie 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 tablespoon of the pecan pie filling into each well.
- Bake for 10-12 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 softened but still cool to the touch to prevent excessive spreading. Chilling the dough for 30 minutes before baking can also help. Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Consider adding a sprinkle of sea salt on top or a drizzle of chocolate after baking for an extra touch of decadence. You can make the cookie dough and pecan pie filling ahead of time and store them separately in the refrigerator.