Description
Pecan Pie Cookies combine the rich, gooey filling of a classic pecan pie with the chewy texture of a cookie, creating a delightful handheld dessert. These cookies feature a buttery soft dough topped with a sweet pecan filling made from brown sugar and corn syrup, baked to golden perfection for a treat that fans of pecan pie will adore.
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). Line baking sheets with parchment paper to prevent sticking and ensure even 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, creating a sweet, creamy base for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing each about 2 inches apart. Use your thumb or the back of a teaspoon to press a small indentation into the center of each dough ball; this will hold the pecan filling.
- Prepare the Pecan Filling: In a medium bowl, combine the chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract. Mix well until all ingredients are thoroughly blended.
- Fill the Cookies: Spoon a small amount of the pecan filling into each indentation, being careful not to overfill to prevent spilling during baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden, indicating they’re perfectly baked.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Serve once cooled to enjoy the ideal texture and flavor.
Notes
- You can substitute corn syrup with pure maple syrup for a natural alternative in the pecan filling.
- Make sure not to overfill the cookie indentations to avoid spilling during baking.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For extra crunch, lightly toast the chopped pecans before mixing them into the filling.
