Description
Delight your taste buds with these Pecan Pie Cookies, featuring a tender, buttery cookie base filled with a rich, gooey pecan pie-style topping. These cookies perfectly capture the classic flavors of pecan pie in a convenient, handheld treat. Ideal for holiday gatherings or any special occasion, they offer a delightful combination of crisp edges, a soft center, and a sweet nutty topping.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (firmly packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- ½ teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Filling
- â…” cup light brown sugar (firmly packed)
- ½ cup unsalted butter
- â…“ cup dark corn syrup
- ¼ teaspoon salt
- 1 heaping cup chopped toasted pecans
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the cookie dough. In a large mixing bowl, use an electric mixer to beat the softened butter with both the light brown and granulated sugars for several minutes until the mixture is light and fluffy. This step ensures your cookies are tender and have a nice crumb.
- Add eggs and vanilla. Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly to combine all wet ingredients smoothly.
- Combine dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This blend helps create a soft yet structured cookie base.
- Mix dry ingredients into wet. Gradually incorporate the dry mixture into the wet ingredients, stirring well after each addition. Use a spatula to scrape the sides and bottom of the bowl to ensure even mixing without overworking the dough.
- Chill the dough. Cover the dough bowl with plastic wrap and refrigerate it for 30 minutes. This chilling step improves the dough’s texture and helps the cookies maintain their shape during baking.
- Preheat oven and prepare baking sheets. Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even cooking.
- Shape and bake cookies. After chilling, scoop 2-Tablespoon (approximately 45g) portions of dough and gently roll into smooth balls. Place them on the prepared baking sheets at least 2 inches apart. Bake for 10-12 minutes until edges start to brown slightly—do not under-bake to ensure cookies hold their shape when filled.
- Create nests in cookies. Right after removing cookies from the oven, use the back of a clean Tablespoon or cookie scoop to press an indent in the center of each cookie, creating a nest for the filling. Make the indent slightly wider than the scoop size for ample filling.
- Cool the cookies. Allow all the baked cookies to cool completely on a wire rack before filling to prevent melting or runny filling.
- Prepare the pecan pie filling. In a medium saucepan over medium-low heat, combine the light brown sugar, butter, dark corn syrup, and salt. Stir frequently until the mixture reaches a boil, then maintain boiling until it reaches 236-240°F (113-116°C), which is the softball stage, typically about 5-10 minutes. This temperature ensures the right consistency for the filling.
- Finish the filling. Remove the pan from heat and immediately stir in the chopped toasted pecans, heavy cream, and vanilla extract. Mix until well combined.
- Fill the cookies. Let the filling sit for about 5 minutes to thicken slightly. Then, spoon a rounded Tablespoon of the pecan filling into each cookie nest. Allow the filled cookies to cool completely so the filling sets before serving and enjoying.
Notes
- Make sure the butter is softened but not melted for the best cookie texture.
- Do not under-bake the cookies; they should have slightly browned edges for structure.
- Use a candy thermometer to accurately reach the softball stage for perfect pecan filling consistency.
- Toast pecans ahead of time to enhance their flavor before chopping and adding to the filling.
- Cookies are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 3 days.
