Description
These Pecan Pie Cookies with Gooey Filling combine a buttery, tender cookie base with a rich, sticky pecan pie-inspired filling. Toasted pecans add a wonderful crunch and nutty flavor, while the luscious gooey topping captures the classic pecan pie sweetness in a portable, delightful cookie form. Perfect for holiday treats or anytime sweet cravings strike.
Ingredients
Scale
Cookie Dough
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour (or gluten-free baking blend for gluten-free)
- 1/4 teaspoon salt
Pecan Filling
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (60ml) light corn syrup (or pure maple syrup for maple twist)
- 2 tablespoons (28g) unsalted butter
- 1 large egg, beaten
- 1 cup (120g) pecans, chopped and toasted
- Pinch of salt
Instructions
- Prepare the Cookie Dough: Cream the softened butter with 1/2 cup brown sugar until fluffy and smooth. Beat in 1 large egg and vanilla extract. Gradually add the flour and 1/4 teaspoon salt, mixing until a soft dough forms. Chill the dough in the refrigerator for at least 30 minutes to enhance flavor and ease handling.
- Toast the Pecans: While the dough chills, heat a dry skillet over medium heat. Add chopped pecans and toast, stirring frequently, until fragrant and lightly browned, about 5 minutes. Remove from heat and set aside.
- Make the Gooey Filling: In a saucepan, gently heat 3/4 cup brown sugar, light corn syrup, 2 tablespoons butter, and a pinch of salt over low heat until melted and smooth. Remove from heat and quickly stir in the beaten egg to temper it. Fold in the toasted pecans, creating a sticky, luscious filling.
- Assemble the Cookies: Roll chilled dough into small balls. Press each ball into the cups of a muffin tin or onto a lined baking sheet to create small wells. Spoon the pecan filling generously into each dough cup, filling nearly to the top.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes until the filling bubbles and sets slightly and edges turn golden brown. Cool on a wire rack before carefully removing them from the tin or sheet.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Maple syrup can be used instead of corn syrup for a richer flavor.
- Ensure the egg is beaten and added off heat to prevent cooking when making the filling.
- Chilling dough is crucial to maintain shape during baking.
- Store cookies in an airtight container for up to 4 days.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
