Description
Deliciously buttery pecan pie cookies that capture the rich, nutty flavors of classic pecan pie in bite-sized treats. These cookies feature a soft, tender dough with a gooey pecan filling, perfect for dessert or holiday gatherings.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
Pecan Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup or maple syrup
- 2 tbsp heavy cream
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar together until the mixture becomes light and fluffy, creating a smooth base for the cookies.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully incorporated, adding richness and flavor to the dough.
- Combine Dry Ingredients: Add the all-purpose flour and salt to the bowl, stirring gently until a soft, cohesive dough forms without overmixing.
- Shape Dough Balls: Roll the dough into 1-inch balls and arrange them evenly spaced on the prepared baking sheet.
- Create Indentations: Use your thumb or the back of a teaspoon to make a small well in the center of each dough ball, preparing them for the pecan filling.
- Prepare Pecan Filling: In a small bowl, combine chopped pecans, brown sugar, corn syrup or maple syrup, heavy cream, cinnamon, and a pinch of salt. Stir thoroughly to create a sweet, spiced mixture.
- Fill Cookies: Spoon about 1 teaspoon of the pecan filling into each cookie indentation, ensuring each ball is nicely topped.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookie edges turn lightly golden and the filling is set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and prevents breaking.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugar.
- Maple syrup can be used as a natural alternative to corn syrup in the filling.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Chilling the dough briefly before shaping can help reduce spreading during baking.
- Make sure not to overfill the cookie wells to avoid overflow during baking.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
