Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, perfect for holiday gatherings or anytime you’re craving a sweet treat. A buttery cookie base filled with a gooey pecan filling, these cookies are sure to be a hit with family and friends.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 1/4 cup brown sugar
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped pecans
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and 1/2 cup brown sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
- Add dry ingredients: Add flour and salt, mixing until the dough comes together.
- Form cookies: Scoop out tablespoon-sized portions, roll into balls, and place on the baking sheet. Press a thumbprint into the center of each.
- Prepare filling: In a saucepan, combine brown sugar, heavy cream, and butter. Heat until bubbling, then stir in chopped pecans.
- Fill cookies: Spoon pecan filling into each cookie well.
- Bake: Bake for 10–12 minutes or until lightly golden. Cool before transferring to a wire rack.
Notes
- You can toast the pecans before adding them to the filling for extra flavor.
- Store in an airtight container for up to 5 days.
