Ah, a pecan pie cookie—basically a mini pecan pie in cookie form! Here’s a delicious recipe that hits all the buttery, caramel-y, nutty notes:
Pecan Pie Cookies
Ingredients:
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Pecan Pie Filling:
- 1/2 cup (120ml) corn syrup (light or dark)
- 1/2 cup (100g) brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup (120g) chopped pecans
Instructions:
- Preheat oven: 350°F (175°C). Line baking sheets with parchment paper.
- Make the cookie dough:
- Cream butter and sugars until light and fluffy.
- Add eggs and vanilla; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Shape cookies: Scoop dough into 1.5-inch balls and place on prepared sheets. Flatten slightly with your hand.
- Prepare the pecan pie filling:
- In a small bowl, mix corn syrup, brown sugar, melted butter, vanilla, and salt.
- Stir in chopped pecans.
- Top cookies: Spoon about 1–2 tsp of pecan filling onto each cookie. Press lightly to adhere.
- Bake: 12–15 minutes, until edges are golden and filling is bubbly.
- Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips:
- For extra caramel flavor, drizzle a little extra corn syrup over the top before baking.
- Can be stored in an airtight container for up to 5 days—if they last that long!
If you want, I can also make a “quick one-bowl shortcut version” for these pecan pie cookies that’s perfect for social media captions. It’s basically “dump, mix, bake” magic.
Do you want me to make that version too?
