🥧 Pecan Pie Cookies Recipe
Ingredients:
For the Cookie Dough:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
For the Pecan Filling:
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1 cup pecans, finely chopped
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1/2 cup brown sugar
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1/4 cup heavy cream or half-and-half
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1 tbsp unsalted butter
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1/2 tsp vanilla extract
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Pinch of salt
🧁 Instructions:
Make the Filling:
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In a small saucepan, combine brown sugar, cream, and butter over medium heat.
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Stir until smooth and slightly thickened, about 3–5 minutes.
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Remove from heat. Stir in chopped pecans, vanilla, and a pinch of salt. Let it cool slightly.
Make the Cookies:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream together softened butter and brown sugar until light and fluffy.
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Add egg and vanilla, beat until combined.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add dry ingredients to wet until just combined.
Assemble:
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Roll dough into 1-inch balls and place on prepared baking sheet, spacing 2 inches apart.
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Use your thumb or the back of a spoon to make an indent in the center of each ball.
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Fill each indentation with about 1 teaspoon of the pecan filling.
Bake:
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Bake for 10–12 minutes, or until cookies are set and slightly golden around the edges.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🍪 Tips & Variations:
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Chill the dough if it’s too soft to roll (15–30 minutes in the fridge).
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Add a drizzle of melted chocolate or caramel for an extra decadent touch.
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Substitute maple syrup for part of the brown sugar in the filling for a twist.
Want a shortcut version using premade dough or pie crust?
