Description
Delight in these Pecan Pie Cookies, a perfect blend of buttery, crumbly cookie dough topped with a sweet and sticky pecan pie filling. These bite-sized treats capture all the flavors of classic pecan pie in an easy-to-make cookie form, ideal for sharing or enjoying with a cup of coffee or tea.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract and mix until well combined, creating a smooth base for the dough.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt into the wet ingredients, stirring gently until just combined. The dough will seem slightly crumbly but should hold together when pressed.
- Shape the Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place the dough balls on the prepared baking sheet about 2 inches apart to allow for spreading. Use your thumb or the back of a spoon to press an indentation into the center of each ball, creating space for the filling.
- Prepare the Pecan Filling: In a separate bowl, combine chopped pecans, brown sugar, light corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix well until the filling becomes sticky and fully combined, perfect for spooning into the cookies.
- Fill the Cookies: Carefully spoon a small amount of the pecan filling into each indentation, filling them to the top but avoiding overfilling to prevent spilling during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookie edges turn lightly golden and the filling is set. Keep an eye to prevent over-browning.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a crunchier cookie, toast the pecans lightly before adding to the filling.
- Make sure the butter for the dough is just softened, not melted, for the best texture.
- The indentation in the dough balls is key to holding the filling without it spilling over.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
