PECAN PIE COOKIES
These Pecan Pie Cookies offer all the warm, nutty, and sweet flavors of pecan pie in a convenient and adorable cookie form. Buttery shortbread-like cookies are topped with a gooey pecan pie filling and baked to golden perfection.
Ingredients
Cookie Base:
- 1 cup 2 sticks unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
Pecan Pie Filling:
- 1 cup light corn syrup
- ¾ cup granulated sugar
- ¼ cup ½ stick unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves or pieces
Instructions
- Make cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add flour and salt: Gradually add the flour and salt to the butter mixture, mixing until just combined. Do not overmix. The dough will be crumbly at first but will come together as you mix.
- Chill dough (optional but recommended): Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 30 minutes, or until it's easier to handle.
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape cookies: Roll the dough into small balls (about 1 tablespoon each). Place the balls on the prepared baking sheets, leaving some space between each cookie. You can also use a small cookie scoop.
- Make filling: In a medium bowl, combine the corn syrup, granulated sugar, melted butter, vanilla extract, and salt. Whisk until well blended. Stir in the pecan pieces.
- Create wells: Using your thumb or the back of a measuring teaspoon, make a small well in the center of each cookie.
- Fill cookies: Spoon about 1-2 teaspoons of the pecan pie filling into each well.
- Bake: Bake for 20-25 minutes, or until the edges of the cookies are lightly golden and the filling is set.
- Cool: Let the pecan pie cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Butter: Use real butter for the best flavor and texture. Make sure it's softened but not melted.
- Flour: Measure the flour correctly. Too much flour will result in dry cookies.
- Chilling: Chilling the dough is recommended, as it makes it easier to handle and can prevent spreading.
- Pecans: You can use pecan halves or pieces for the filling. Chopped pecans will distribute more evenly in the small wells.
- Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the cookies and remove them when the edges are lightly golden and the filling is set.