Pecan Pie Cookies bring together the best of two worlds: the comforting, gooey decadence of pecan pie and the convenient portability of cookies.
These irresistible treats are perfect for holiday gatherings, potlucks, or just as a sweet snack to indulge in at home. Follow this detailed recipe to create cookies that will wow your friends and family.
Ingredients
For the Cookie Base:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 tablespoon plant-based milk (or regular dairy milk)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Prepare the Ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix The Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer. Beat until the mixture becomes light and fluffy, about 2–3 minutes.
Add the plant-based milk and vanilla extract to the bowl. Mix until fully incorporated.
Step 3: Make A Dough
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 4: Shape The Cookies
Flatten each ball slightly with the palm of your hand to create a small indentation in the center. Use your thumb or the back of a spoon to deepen the indentation, forming a shallow well for the filling.
Step 5: Make the Pecan Filling
In a medium bowl, combine the chopped pecans, light corn syrup, brown sugar, melted butter, and vanilla extract. Stir until the mixture is evenly coated.
Carefully spoon about 1–2 teaspoons of the pecan filling into the well of each cookie. Be cautious not to overfill to avoid spilling during baking.
Step 6: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 10–12 minutes. The edges of the cookies should be lightly golden while the filling sets.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Notes
- Use Fresh Pecans: Fresh pecans enhance the flavor and texture of these cookies. Stale or old nuts can result in a bitter taste.
- Chill the Dough if Needed: If your dough feels too sticky, refrigerate it for 15–20 minutes before shaping the cookies. This will make it easier to handle.
- Prevent Overbaking: Keep a close eye on the cookies during the baking process. Overbaking can result in dry cookies instead of the desired soft, chewy texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container.
- Customization: For added flavor, sprinkle a pinch of sea salt on the cookies after baking. This enhances the sweetness of the filling.
Why You’ll Love This Recipe
- Quick and Easy: These cookies require minimal prep time and basic pantry ingredients.
- Perfect for Sharing: A great addition to cookie trays or holiday gift boxes.
- Flavorful: The buttery cookie base pairs beautifully with the rich, nutty pecan topping.
- Versatile: Enjoy them as a dessert, snack, or even a breakfast treat with your morning coffee.
