Pecan Pie Cookies
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.
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.