Description
Deliciously buttery Pecan Pie Cookies that combine a soft, tender cookie base with a sweet and nutty pecan pie–style filling. Perfect for holiday gatherings or any time you’re craving a bite-sized treat with the classic flavors of pecan pie in a cookie form.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
Pecan Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup or maple syrup
- 2 tbsp heavy cream
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1/2 cup brown sugar together until the mixture is light, fluffy, and well combined, which adds to the cookie’s tender texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly to bind the dough and enhance the flavor.
- Incorporate Dry Ingredients: Add the all-purpose flour and 1/4 teaspoon salt to the bowl. Stir gently until a soft dough forms without overmixing for optimal texture.
- Shape Dough Balls: Roll the dough into 1-inch diameter balls and place them evenly spaced on the prepared baking sheet.
- Create Indentations: Using your thumb or the back of a teaspoon, gently press an indent into the center of each dough ball to hold the filling.
- Prepare Filling: In a small bowl, combine the chopped pecans, 1/4 cup brown sugar, corn syrup or maple syrup, heavy cream, cinnamon, and a pinch of salt. Stir well to mix all flavors evenly.
- Fill Cookies: Spoon approximately 1 teaspoon of the pecan filling into each cookie indentation, ensuring even distribution.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 14 minutes, or until the edges turn a light golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- If you prefer a softer cookie, reduce baking time by a minute or two and monitor closely.
- Substitute maple syrup for corn syrup if you prefer a more natural sweetener.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Chilling the dough before baking can help prevent spreading and maintain cookie shape.
