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Pecan Pie Cookies Recipe

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3.9 from 47 reviews

Delight in these Pecan Pie Cookies that perfectly combine a buttery, tender cookie base with a rich, gooey pecan pie filling. Toasted pecans add a nutty crunch, while a touch of flaky sea salt on top enhances every bite. These cookies bring the classic flavors of pecan pie into a portable, bakeable treat perfect for holidays or any special occasion.

Ingredients

Cookie Batter

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt

Filling

  • 1 ½ cups chopped pecans, toasted (optional)
  • ½ cup light brown sugar
  • ½ cup dark brown sugar
  • ¾ cup light corn syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • ⅓ cup heavy cream

Garnish

  • Flaky sea salt

Instructions

  1. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, ensuring a well-aerated base for the cookies.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugars until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt to evenly distribute the leavening agents and salt.
  4. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and keeping the dough tender.
  5. Chill Dough: Cover the dough and refrigerate for at least 1 hour to firm up, which makes shaping the cookies easier and helps maintain shape during baking.
  6. Toast Pecans (Optional): Preheat the oven to 350°F and spread chopped pecans on a baking sheet. Toast for 6 to 8 minutes, stirring occasionally until fragrant and lightly browned. Then chop them if not already chopped.
  7. Prepare Pecan Filling: In a small saucepan over medium heat, combine light brown sugar, dark brown sugar, light corn syrup, and butter. Stir occasionally until sugars dissolve and the mixture is smooth.
  8. Add Flavor and Nuts: Stir in the vanilla extract, salt, and chopped toasted pecans. Allow to simmer gently for about 3 minutes, stirring occasionally to blend flavors.
  9. Finish Filling: Remove the saucepan from heat and carefully stir in the heavy cream. Let the filling cool for 15 to 20 minutes until it thickens slightly to a spreadable consistency.
  10. Preheat Oven and Prepare Pan: Preheat oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
  11. Shape Cookies: Scoop chilled dough into 1 ½ tablespoon-sized balls and roll them in granulated sugar for a slight sparkle and texture.
  12. Form Wells: Place the sugar-coated dough balls on the baking sheet spaced 2 inches apart. Use the back of a tablespoon to flatten each ball slightly and create a shallow well in the center for the filling.
  13. Bake Initial Stage: Bake cookies for 7 minutes until they start to set but are not fully baked, ensuring the centers remain soft enough for the filling.
  14. Fill Cookies: Remove the baking sheet from the oven and carefully spoon about 1 teaspoon of the cooled pecan filling into each cookie’s center well.
  15. Final Bake: Return the cookies to the oven and bake for another 6 to 7 minutes, or until edges turn golden and the centers are set but still gooey.
  16. Cool and Garnish: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired to enhance flavor just before serving.

Notes

  • Storage Information: Let cookies cool completely before storing to maintain texture.
  • Room Temperature: Store in a single layer or with parchment paper between layers in an airtight container for up to 3 days.
  • Refrigerate: For longer freshness, keep in airtight containers in the fridge for up to 1 week; allow to come to room temperature before serving.
  • Freeze: Freeze cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container separated by parchment. Keep for up to 2 months and thaw at room temperature.
  • Make Ahead: Both cookie dough and filling can be prepared and refrigerated separately for up to 2 days before baking for convenience.

Find it online: https://flavorspath.com/pecan-pie-cookies-recipe/