Description
Pecan Pie Cookies combine the irresistible flavors of classic pecan pie into a delightful cookie form. These soft, buttery cookies have a sweet, gooey pecan filling that perfectly mimics the pie’s signature taste, making them a perfect treat for any pecan pie lover or cookie enthusiast.
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 Pie 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 Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, indicating the sugars are well incorporated. Beat in the egg and vanilla extract until fully mixed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the flour.
- Combine Dough: Gradually add the dry ingredients into the wet ingredients and mix until a soft dough forms, taking care not to overmix.
- Form Cookie Bases: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to make a small indentation in the center of each dough ball, creating room for the filling.
- Prepare Pecan Filling: In a medium bowl, combine chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract. Mix until all components are well blended into a sticky, sweet filling.
- Fill Cookies: Spoon a small amount of the pecan filling into each indentation carefully, being mindful not to overfill to prevent spilling during baking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes or until the edges turn lightly golden, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the butter for the dough is softened, not melted, to achieve the right cookie texture.
- Corn syrup can be substituted with maple syrup for a slightly different flavor profile and a natural sweetener alternative.
- Do not overfill the centers with pecan filling to avoid overflow during baking.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
- For extra crunch, toast pecans lightly before mixing into the filling.
