Description
These Pecan Pie Cookies combine the buttery, nutty flavors of classic pecan pie in a perfectly sweet, bite-sized cookie. Soft and tender cookie bases are topped with a rich, sticky pecan filling that mimics the luscious pecan pie topping, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/4 cup brown sugar, packed
- 1/4 cup corn syrup or maple syrup
- 1 tbsp unsalted butter, melted
- 1/2 cup chopped pecans
- 1/4 tsp vanilla extract
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined. Gradually add the all-purpose flour and salt, stirring until a smooth, soft dough forms.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Press your thumb into the center of each dough ball to create a small well for the filling.
- Make the Pecan Pie Filling: In a separate bowl, combine brown sugar, corn syrup (or maple syrup), melted butter, chopped pecans, and vanilla extract. Mix until all ingredients are well incorporated to create a sticky, nutty filling.
- Fill and Bake: Spoon the pecan filling into the wells of each cookie dough ball, distributing evenly. Bake in the preheated oven for 12-15 minutes, or until the cookie edges are golden and the filling is bubbly and set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Enjoy these rich, buttery pecan pie cookies as a delightful dessert or snack.
Notes
- You can substitute corn syrup with pure maple syrup for a natural variation.
- Make sure the butter is softened, not melted, for the cookie dough for best texture.
- Press the thumb indent gently to avoid breaking through the dough floor to the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a certified gluten-free flour blend.
