Introduction
Get all the warm, nutty, and gooey flavor of a classic pecan pie without the fuss of a pie crust! These Pecan Pie Cookies are a delightful holiday treat that combine a soft, buttery cookie base with a rich, caramelized pecan filling. Each bite delivers the perfect balance of a tender cookie and the sweet, crunchy, and irresistible flavor of pecan pie. They are the perfect addition to a holiday cookie platter or a delicious stand-alone dessert.
Why You’ll Love These Pecan Pie Cookies
- All the Flavor, Less the Work: You get the iconic taste of pecan pie in a convenient, handheld cookie.
- Perfectly Balanced Texture: The soft, chewy cookie base holds up beautifully to the rich, gooey pecan filling.
- Easy to Make: The recipe is straightforward and doesn’t require any special pie-making skills.
- Holiday Favorite: These cookies are a guaranteed hit at any holiday gathering.
- Great for Gifting: They are a unique and delicious cookie to share with friends and family.
Ingredients
For the Cookie Base:
- 1 ½ cups (180g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Pecan Pie Filling:
- ½ cup (100g) packed brown sugar
- ¼ cup (60ml) light corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (120g) finely chopped pecans
Equipment You’ll Need:
- Baking sheets
- Parchment paper
- Medium saucepan
- Large mixing bowls
- Electric mixer (stand or hand)
- Cookie scoop or spoon
Instructions
Part 1: Make the Cookie Dough
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Line two baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes, until light and fluffy.
- Add Egg and Vanilla: Beat in the egg until just combined, then mix in the vanilla extract.
- Combine: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Part 2: Make the Pecan Pie Filling and Assemble
- Make the Filling: In a small saucepan, combine the brown sugar, corn syrup, and melted butter. Cook over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in the vanilla extract, salt, and finely chopped pecans. Let the filling cool for at least 10 minutes.
- Shape the Cookies: Roll tablespoon-sized balls of dough and place them on the prepared baking sheets, about 2 inches apart.
- Create a Well: Use the back of a small spoon or your thumb to gently press a well into the center of each cookie dough ball.
- Fill the Cookies: Spoon about 1-2 teaspoons of the cooled pecan pie filling into the well of each cookie. Be careful not to overfill them.
Part 3: Bake and Cool
- Bake: Bake for 12-15 minutes, or until the cookie edges are lightly golden and the filling is set and bubbly.
- Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. The filling will be very hot and will continue to set as it cools.
Storage and Essential Tips for the Best Pecan Pie Cookies
- Don’t Overfill: Be careful not to put too much filling in the cookie wells, or it will spill out during baking.
- Let the Filling Cool: Allowing the pecan pie filling to cool before adding it to the cookie dough is crucial, as it prevents the cookie dough from melting and losing its shape.
- Room Temperature Ingredients: As with most baking recipes, using room-temperature butter and eggs will result in a better texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Share Your Sweet Creation!
Did you bake a batch of these delicious Pecan Pie Cookies? We’d love to see them! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #PecanPieCookies.
