Description
Pecan Pie Cookies are a delightful twist on the classic pecan pie, combining the flavors of a traditional pecan pie with the ease of a cookie.
Ingredients
Scale
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ cups chopped pecans toasted (optional)
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ¾ cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ⅓ cup heavy cream
- Flaky sea salt for garnish
Instructions
- Cream together butter, granulated sugar and light brown sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
- Cover and chill dough in the refrigerator for at least 1 hour.
- Optional step: Preheat oven to 350°F and toast pecans for 6 to 8 minutes, stirring occasionally, before chopping.
- In a small saucepan over medium heat, combine light brown sugar, dark brown sugar, corn syrup and butter.
- Stir occasionally until the sugar is fully dissolved and the mixture is smooth.
- Add vanilla extract, salt and chopped pecans, then simmer for about 3 minutes, stirring occasionally.
- Remove from heat and carefully stir in the heavy cream.
- Allow the filling to cool for 15 to 20 minutes, or until thickened slightly.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop chilled dough into balls (about 1 ½ tablespoons each) and roll in granulated sugar.
- Place dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Use the back of a tablespoon to slightly flatten each ball and create a shallow well in the center.
- Bake cookies for 7 minutes.
- Remove from the oven and carefully spoon about 1 teaspoon of pecan filling into the center of each cookie.
- Return cookies to the oven and bake for an additional 6 to 7 minutes, until edges are golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Top with flaky sea salt, if desired, and serve.
Notes
- Chill the cookie dough for the best texture.
- Optional pecan toasting enhances flavor.
- Use room temperature ingredients for better mixing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg