Description

These Pecan Pie Cookies are a delightful twist on the classic pecan pie, featuring a buttery cookie base filled with a sweet and nutty pecan mixture. Perfect for holiday gatherings or cozy fall baking!

Ingredients

Cookies:

1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Pecan Filling:

1 1/2 cups chopped pecans
3/4 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon cinnamon

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Instructions

Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients.
Form and fill cookies: Roll dough into balls, place on baking sheets, make an indentation, and fill with pecan mixture.
Bake: Bake for 10–12 minutes until golden.
Cool and enjoy: Let cool on the baking sheet before transferring to a wire rack.

Notes

You can substitute maple syrup for corn syrup for a deeper flavor.
Store cookies in an airtight container for up to 5 days.