Description
These Pecan Pie Cookies combine the rich, buttery flavors of classic pecan pie in a deliciously soft cookie form. With a tender dough base and a sweet, nutty filling, they offer a perfect balance of textures and flavors, ideal for holiday treats or anytime snacking.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup or maple syrup
- 2 tbsp heavy cream
- 1/4 tsp cinnamon
- 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 even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly until the mixture is smooth and fully combined, adding richness and flavor to the dough.
- Incorporate Dry Ingredients: Stir in the all-purpose flour and salt until a soft dough forms, being careful not to overmix to keep the cookies tender.
- Shape Cookies: Roll the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing them to allow for slight spreading during baking.
- Create Indentations: Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie ball to hold the pecan filling.
- Prepare Pecan Filling: In a small bowl, combine chopped pecans, brown sugar, corn syrup or maple syrup, heavy cream, cinnamon, and a pinch of salt. Stir well to blend all filling ingredients evenly.
- Fill Cookies: Spoon about 1 teaspoon of the pecan mixture into each cookie indentation, distributing filling evenly among cookies.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set the filling, then transfer them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For a dairy-free option, substitute the butter and heavy cream with plant-based alternatives.
- Use maple syrup instead of corn syrup for a more natural, rich flavor.
- Ensure the butter is softened but not melted to achieve the best dough consistency.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Chopped pecans can be toasted lightly before adding to enhance their flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
