Description
Indulge in the rich, nutty flavors of pecan pie in a chewy, handheld cookie! These Pecan Pie Cookies are perfect for holiday baking or as an everyday sweet treat.
Ingredients
Units
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For the Cookies:
- 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
For the 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
1. Preheat the Oven
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
2. Make the Cookie Dough
- Cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients to form a soft dough.
3. Shape the Cookies
- Roll dough into 1-inch balls and place them on the prepared baking sheets, spacing them 2 inches apart.
- Use your thumb or the back of a teaspoon to create a small indentation in the center of each dough ball.
4. Prepare the Pecan Filling
- In a medium bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, and vanilla extract until well combined.
5. Fill the Cookies
- Spoon a small amount of pecan filling into each indentation. Do not overfill to prevent spillage during baking.
6. Bake
- Bake for 10–12 minutes or until the edges of the cookies are lightly golden.
7. Cool and Serve
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Serve once cooled and enjoy!
Notes
- For a twist, use maple syrup instead of corn syrup for a unique flavor.
- To prevent sticking, grease your thumb or teaspoon before making indentations in the dough.
- Store cookies in an airtight container for up to 5 days.
