Description
Delight in these Pecan Pie Cookies, a delicious twist on the classic pecan pie transformed into a bite-sized cookie. These cookies feature a soft, buttery dough with a sweet, nutty pecan filling, making them perfect for holiday gatherings or anytime craving a sweet treat.
Ingredients
Scale
Cookie Dough
- 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
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 to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Beat in the egg and vanilla extract until fully incorporated for a rich, flavorful dough.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them spaced about 2 inches apart on the prepared baking sheets. Create a small indentation in the center of each ball using your thumb or the back of a teaspoon to hold the filling.
- Prepare the Pecan Filling: In a medium bowl, combine chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract. Mix thoroughly to blend the sweet and nutty flavors.
- Fill the Cookies: Spoon a small amount of the pecan filling into each indentation on the dough balls, being careful not to overfill to prevent spilling during baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the cookie edges turn lightly golden, indicating they are cooked through but still soft inside.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve once cooled for the best texture and flavor.
Notes
- For a vegan version, substitute butter with plant-based margarine and use a flax egg instead of a chicken egg.
- If corn syrup is unavailable, pure maple syrup works as a natural sweetener alternative in the pecan filling.
- Be careful not to overfill the cookie indentations to avoid filling spillover during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
