Pecan Pie Cookies
These Pecan Pie Cookies deliver rich, gooey pecan pie filling in a bite-sized cookie, perfect for holiday gatherings or parties with a buttery, sweet crust and nutty texture.
Equipment
- 1 oven Preheat to 350°F (175°C)
- 1 baking sheet Line with parchment paper
- 1 mixing bowl
- 1 wire rack For cooling cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/3 cup packed brown sugar
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and brown sugar until light and fluffy.
- Add flour and salt, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Place dough balls on the prepared baking sheet and gently press each to flatten while creating a shallow indentation in the center.
- Bake cookies for 8 minutes.
- Meanwhile, prepare pecan pie filling by combining chopped pecans, light corn syrup, granulated sugar, eggs, and vanilla extract in a bowl.
- Remove partially baked cookies from the oven and spoon about a teaspoon of pecan filling into each cookie’s indentation.
- Return cookies to the oven and bake for an additional 7 minutes, until the filling is set and edges are golden.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to 3 days.
- Great for holiday gifts and parties.
- Ensure dough balls are evenly sized for consistent baking.