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

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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

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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.