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Pecan Pie Cookies

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Pecan Pie Cookies combine the rich, nutty flavor of traditional pecan pie with the convenience of a handheld treat. These soft, chewy cookies feature a buttery base topped with a sweet, gooey pecan filling, making them perfect for holiday gatherings or as a delightful dessert any time of the year.


Ingredients

Units Scale

For the Cookie Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract

For the Pecan Filling:

  • 6 tablespoons unsalted butter
  • 1/3 cup dark brown sugar, packed
  • 1/3 cup pure maple syrup
  • 2 cups pecans, chopped
  • 1/3 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Instructions

  • Prepare the Pecan Filling:

    • In a medium saucepan over medium heat, melt the butter.
    • Stir in the brown sugar and maple syrup, cooking until the mixture is smooth and begins to simmer.
    • Add the chopped pecans, heavy cream, cinnamon, cloves, nutmeg, and salt. Mix well.
    • Remove from heat and let the filling cool to room temperature.
  • Prepare the Cookie Dough:

    • In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
    • In a separate large bowl, beat the softened butter, dark brown sugar, and granulated sugar until creamy and well combined.
    • Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until smooth.
    • Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  • Assemble the Cookies:

    • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
    • Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
    • Fill each indentation with a teaspoon of the cooled pecan filling.
  • Bake the Cookies:

    • Bake for 10-12 minutes, or until the edges are lightly golden.
    • Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra touch, drizzle melted dark chocolate over the cooled cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days.