Description
Pecan Pie Cookies combine the beloved flavors of pecan pie in a soft, chewy, and portable cookie form. These bite-sized treats are packed with a rich, nutty filling of pecans, brown sugar, and corn syrup, just like the classic pie. Ideal for the holidays or as an everyday indulgence, these cookies are easy to make and perfect for gifting, parties, or a sweet snack. Whether you’re craving a pecan pie twist or a cookie with a gooey filling, these cookies are sure to impress!
Ingredients
For the Cookies:
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
For the 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). Line baking sheets with parchment paper.
- Make the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet ingredients to form a soft dough.
- 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.
- Prepare the Pecan Filling: In a medium bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, and vanilla extract until well combined.
- Fill the Cookies: Spoon a small amount of pecan filling into each indentation, being careful not to overfill.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve once cooled.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days. They freeze well for up to 3 months.
Reheating: Microwave for 10-15 seconds or bake in a 300°F oven for 5-7 minutes to warm up.
Variations:
Maple Pecan: Use maple syrup instead of corn syrup.
Add Chocolate: Add mini chocolate chips to the dough or sprinkle on top.
Nut-Free: Substitute pecans with sunflower seeds for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 180 kcal per cookie
