Description
These Pecan Pie Cookies combine the rich, buttery flavor of classic pecan pie with the convenience of a cookie. Crispy edges and a gooey pecan filling make them an irresistible treat perfect for holidays or any sweet craving.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing well to combine all ingredients smoothly.
- Prepare Dough: Add the all-purpose flour and salt to the wet ingredients, stirring gently until just combined. The dough should be slightly crumbly but hold together when pressed.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each cookie ball.
- Make Filling: In a separate bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until sticky and well combined.
- Fill Cookies: Spoon a small amount of the pecan filling into the center indentation of each cookie, filling to the top carefully.
- Bake: Bake the cookies for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Indentations help hold the gooey pecan filling without spilling.
- Watch the cookies closely in the last few minutes to avoid over-browning.
- Store cooled cookies in an airtight container for up to a week.
- For extra crunch, toast pecans lightly before mixing into filling.
