Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, turning the traditional flavors into a bite-sized cookie form. Soft, buttery cookie dough is filled with a gooey, sweet pecan filling, perfect for cookie lovers and pecan pie fans alike. Easy to make and great for any occasion, these cookies combine the richness of pecan pie with the convenience of handheld treats.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Pecan Filling
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup or maple syrup
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking the cookies.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Beat in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to create a small indentation in the center of each dough ball for the filling.
- Prepare the Pecan Filling: In a medium bowl, combine the chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract. Mix well until fully incorporated.
- Fill the Cookies: Spoon a small amount of the pecan filling into each indentation on the cookie dough balls, being careful not to overfill to prevent spilling during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges of the cookies turn lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled for the best texture and flavor.
Notes
- If corn syrup is not preferred, pure maple syrup can be used as an alternative in the pecan filling.
- Ensure not to overfill the cookie indentations to avoid the filling spilling over during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a nuttier texture, lightly toast the pecans before chopping and mixing into the filling.
