Irresistible Pecan Pie Cookies
A delightful twist on classic pecan pie, these chewy cookies feature a buttery base and a luscious pecan pie filling that adds a satisfying crunch.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened to a creamy texture
- 1 cup granulated sugar for sweetness
- 1 large egg to bind the cookie
- 1 tsp vanilla extract for aroma
- 2 cups all-purpose flour for the cookie base
- 1/2 tsp baking powder for light texture
- 1/4 tsp salt to enhance flavors
Pecan Pie Filling
- 1/2 cup light brown sugar, packed for deeper flavor
- 1/4 cup corn syrup for sweetness and gooeyness
- 1/4 cup unsalted butter, melted to enrich filling
- 1 large egg to bind the filling
- 1 tsp vanilla extract to reinforce flavors
- 1 cup pecans, chopped for crunch and nutty flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add one egg and a teaspoon of vanilla extract to the butter mixture, blending until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients.
- Roll the dough into 1-inch balls and arrange them on the prepared baking sheet, leaving space between each.
- Use your thumb to gently indent the center of each cookie.
Filling Preparation
- In a medium bowl, whisk together the light brown sugar, corn syrup, melted butter, egg, and vanilla extract.
- Stir in the chopped pecans.
- Spoon about 1 teaspoon of the filling into the center of each cookie.
Baking
- Bake for 10-12 minutes until the edges are golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes if it's too soft to handle. You can use walnuts instead of pecans, and chocolate chips can be added to the filling for extra indulgence.