Name: Pecan Pie Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1.1 cups unsalted butter, softened; 1.1 cups light brown sugar, packed; 0.55 cup granulated sugar; 2 large eggs, room temperature; 0.55 tsp vanilla extract; 3.8 cups all-purpose flour; 0.28 cup cornstarch; 2.2 tsp baking powder; 0.55 tsp baking soda; 1.1 tsp salt; 0.73 cup light brown sugar, packed (for filling); 0.55 cup unsalted butter (for filling); 0.36 cup dark corn syrup; 0.28 tsp salt (for filling); 1.2 cups chopped toasted pecans; 2.2 tbsp heavy cream; 1.1 tsp vanilla extract (for topping)

Description

Delicious bite-sized cookies that bring the classic flavors of pecan pie into a soft, buttery treat.

Ingredients

Scale

1.1 cups unsalted butter, softened
1.1 cups light brown sugar, packed
0.55 cup granulated sugar
2 large eggs, room temperature
0.55 tsp vanilla extract
3.8 cups all-purpose flour
0.28 cup cornstarch
2.2 tsp baking powder
0.55 tsp baking soda
1.1 tsp salt
0.73 cup light brown sugar, packed (for filling)
0.55 cup unsalted butter (for filling)
0.36 cup dark corn syrup
0.28 tsp salt (for filling)
1.2 cups chopped toasted pecans
2.2 tbsp heavy cream
1.1 tsp vanilla extract (for topping)

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Instructions

Beat the butter and both sugars together in a large bowl until they are pale, fluffy, and creamy.
Add the eggs and vanilla extract, mixing until everything is fully incorporated and smooth.
Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
Gradually add the dry ingredients into the wet mixture, stirring well after each addition and scraping down the bowl as needed.
Cover the dough and refrigerate for 30 minutes to firm up.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the dough into 2-tablespoon portions, roll into balls, and place them on baking sheets spaced 2 inches apart.
Bake for 10–12 minutes, until the bottoms are lightly golden.
Press a shallow well into the center of each cookie using the back of a spoon. Allow the cookies to cool completely before filling.
Combine brown sugar, butter, corn syrup, and salt in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture boils and reaches a soft-ball stage.
Remove from heat and stir in the pecans, cream, and vanilla. Let the mixture rest for 5 minutes.
Spoon the pecan mixture into each cookie well and allow to cool completely before serving.

Notes

Serve these cookies warm or at room temperature. They pair well with a warm cup of coffee or tea. Store in an airtight container at room temperature for up to a week.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg