Pecan Pie Cookies
A delightful treat that melds the nostalgic warmth of classic pecan pie into a cookie format, perfect for any occasion.
Ingredients
Cookie Base
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 1/3 cup granulated sugar For the right touch of sweetness.
- 1/4 cup light brown sugar, packed Gives a caramel undertone.
- 1 large egg yolk Contributes to the tender texture.
- 1 tsp vanilla extract Elevates the overall flavor.
- 1 1/4 cups all-purpose flour Provides structure.
- 1/4 tsp salt Balances sweetness.
Pecan Filling
- 1/2 cup light brown sugar, packed For the gooey filling.
- 1/4 cup light corn syrup Provides a sticky consistency.
- 2 tbsp unsalted butter Adds creaminess to the filling.
- 1 large egg Binding ingredient for the filling.
- 1/2 tsp vanilla extract Adds warmth and aroma.
- 1 cup chopped pecans The star ingredient for crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract until well combined.
- Gradually add the all-purpose flour and salt, mixing slowly until just combined.
- Roll the cookie dough into 1-inch balls and place them on the prepared baking sheet, 2 inches apart.
- Create an indentation in the center of each ball with your thumb.
Filling
- In a medium saucepan, combine the additional brown sugar, corn syrup, and 2 tablespoons of unsalted butter over low heat. Stir continuously until smooth.
- Remove from heat and cool for a few minutes. Whisk in the egg and vanilla extract, then stir in the chopped pecans.
Baking
- Spoon 1-2 teaspoons of the pecan filling into the indentation of each cookie dough ball.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For best results, use room temperature butter and avoid overmixing. Store leftovers in an airtight container for up to 5 days.