Pecan Pie Cookies
Pecan Pie Cookies are a delightful twist on the classic pecan pie, featuring a soft and chewy cookie base topped with a rich, nutty pecan filling. Perfect for holiday gatherings or sweet snacks any time of year, these cookies offer the comforting flavors of pecan pie in a convenient handheld treat.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 rubber spatula
- 1 oven
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans Ensure you chop the pecans finely to mix well into the cookie dough.
- 1 cup corn syrup
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole pecans, for topping Leave some whole for decoration.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or whisk until light and fluffy, about 3-5 minutes.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet about 2 inches apart.
- In another bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla extract until smooth to create the pecan filling.
- Pour a small amount of the pecan filling over each cookie, then press a whole pecan into the center of the filling.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra flavor kick, feel free to add a pinch of cinnamon or nutmeg to the cookie dough.
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer shelf life.
Ensure you chop the pecans finely to mix well into the cookie dough, while leaving some whole for decoration.