Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, featuring a buttery cookie base topped with a rich, nutty, and perfectly sweet pecan pie filling. Soft and chewy with a slightly crisp edge, these cookies combine the flavors of caramelized pecans, vanilla, and brown sugar in every bite, making them an irresistible treat for holidays or any occasion.
Ingredients
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 medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and 1 teaspoon vanilla extract, mixing well to combine. Gradually add the all-purpose flour and salt, mixing until a smooth dough forms. Chill the dough for 15 minutes if it feels too soft to handle.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 12 equal-sized balls and place them spaced apart on a parchment-lined baking sheet. Using your thumb or the back of a spoon, gently press an indentation into the center of each ball, creating a small well for the filling.
- Make the Pecan Pie Filling: In a small bowl, combine the brown sugar, corn syrup (or maple syrup), melted butter, chopped pecans, and 1/4 teaspoon vanilla extract. Mix thoroughly until everything is evenly incorporated.
- Fill the Cookies: Spoon the pecan pie filling mixture into the indentation of each cookie, filling them generously but without overfilling to prevent spilling during baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges and the filling is bubbling and set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This will help the filling firm up and prevent the cookies from breaking.
Notes
- You can substitute corn syrup with pure maple syrup for a natural sweetness and a hint of maple flavor.
- Ensure the butter is softened to room temperature for easy mixing and a tender cookie.
- Chilling the dough slightly helps prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra texture, lightly toast the pecans before chopping and adding to the filling.
