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Pecan Pie Cookies Recipe

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3.9 from 8 reviews

Pecan Pie Cookies combine a chewy, buttery cookie base with a luscious homemade pecan pie filling in the center. This delightful treat tastes exactly like traditional pecan pie but in a convenient, handheld cookie form—perfect for holiday dessert tables or anytime you want a nostalgic sweet bite that's simple to make.

  • Total Time: 1 hour 9 minutes
  • Yield: 18 cookies

Ingredients

For the cookies:

  • 1 ¾ cups (210 grams) all purpose flour
  • 1 tablespoon (7 grams) cornstarch, sifted to remove lumps
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup (114 grams) unsalted butter, melted
  • ½ cup (110 grams) light brown sugar
  • ¼ cup (50 grams) white sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract

For the pecan pie filling:

  • 1 ½ cups (165 grams) pecans, chopped
  • 5 tablespoons (71 grams) unsalted butter, at room temperature
  • ⅓ cup (73 grams) light brown sugar
  • ¼ cup (85 grams) dark corn syrup or maple syrup
  • ¼ cup (50 grams) heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and allow even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set this mixture aside for now.
  3. Combine Wet Ingredients: In a large mixing bowl, beat the melted butter, light brown sugar, white sugar, one egg, egg yolk, and vanilla extract together until smooth, well combined, and slightly aerated, which usually takes about a minute using a whisk.
  4. Incorporate Dry Ingredients: Add the dry ingredients into the bowl with the wet mixture. Using a spatula, gently fold the batter until fully incorporated and smooth, being careful not to over-mix.
  5. Scoop and Chill Dough: Using a small cookie scoop, portion out the cookie dough onto the prepared baking sheets—about nine cookies per sheet. Place the trays in the freezer for 25 minutes to chill and firm up the dough.
  6. Bake Cookies: After chilling, bake the cookies in the preheated oven for 13-14 minutes. It's best to bake in batches to ensure even cooking. Once baked, immediately press the back of a 1-tablespoon measuring spoon into the center of each cookie to create a deep indent for the filling. Transfer cookies to a wire rack to cool completely.
  7. Toast Pecans: Spread the chopped pecans on one of the baking sheets lined with the same parchment paper and toast them in the oven for 3 minutes. Remove and stir, then return to the oven for another 3 minutes until fragrant and slightly toasted. Set aside.
  8. Prepare Pecan Pie Filling: In a medium saucepan over medium heat, combine the butter, brown sugar, and dark corn syrup (or maple syrup). Stir frequently and bring to a light boil. Allow to boil for 1 minute to dissolve sugars and begin caramelizing.
  9. Add Toasted Pecans: Stir the toasted pecans into the boiling syrup mixture and continue cooking for an additional minute to meld flavors.
  10. Finish Filling: Mix in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Continue cooking for another 1-2 minutes while stirring until the mixture thickens slightly. Remove from heat and allow the caramel filling to cool until warm but thicker.
  11. Fill Cookies: Once the cookies are cooled and the filling has thickened a bit, scoop 1-2 tablespoons of the pecan pie filling into each cookie's center indent. Lightly press the filling into place with the spoon.
  12. Set Filling: Let the filled cookies sit at room temperature for about 20-30 minutes to allow the filling to further thicken and set before serving.

Notes

  • For best results, use fresh, high-quality pecans for toasting and filling.
  • Chilling cookie dough before baking helps prevent spreading and creates a chewy texture.
  • You can substitute dark corn syrup with pure maple syrup for a more natural sweetness and flavor variation.
  • These cookies are best stored in an airtight container at room temperature and consumed within 3-4 days.
  • To make ahead, prepare cookies and filling separately, then assemble just before serving to keep cookies crisp.
  • If you prefer a less sweet filling, reduce the brown sugar slightly to taste.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 39 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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