Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, in cookie form! They are perfect for holiday gatherings or any time you crave a sweet treat with a nutty crunch.
Ingredients
Scale
Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Pecan Filling:
- 3/4 cup chopped pecans
- 1/4 cup corn syrup (light or dark)
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, cream together the softened butter and 1/2 cup brown sugar until light and fluffy. Beat in the egg yolk and 1 teaspoon vanilla. Gradually add flour and salt, mixing until a soft dough forms.
- Shape the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Make the pecan filling: In a small bowl, mix chopped pecans, corn syrup, 1/4 cup brown sugar, 1/2 teaspoon vanilla, and heavy cream. Spoon about 1 teaspoon of the pecan filling into each cookie indentation.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 20–30 minutes before rolling can help prevent spreading.
- These cookies store well in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
