Pecan Pie Cookies
Pecan Pie Cookies combine the rich flavors of classic pecan pie with a soft, buttery cookie base and a gooey caramelized pecan topping. These bite-sized treats are perfect for holiday gatherings or everyday indulgence.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Saucepan
- Wire Rack
- Parchment Paper
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Pecan Filling
- 1 cup chopped pecans lightly toasted
- 1/2 cup corn syrup
- 1/2 cup granulated sugar
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 1 large egg lightly beaten
Instructions
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add vanilla extract, baking powder, and salt. Gradually mix in the flour until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine corn syrup, granulated sugar, melted butter, and vanilla extract. Stir until well combined.
- Remove the mixture from heat and stir in the chopped pecans and beaten egg.
- Roll the chilled dough into small balls and place them onto the prepared baking sheet.
- Using your thumb or the back of a spoon, create an indentation in the center of each dough ball.
- Spoon a small amount of pecan filling into each indentation.
- Bake for 10-12 minutes or until the cookies are golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra crunch, toast the pecans before adding them to the filling. Store the cookies in an airtight container for up to 5 days or freeze for up to 3 months.