Description
These pecan pie cookies taste like mini pecan pies—chewy buttery bases with gooey caramelized pecan centers. Perfect for holidays, cookie swaps, and anytime you want pecan pie without making a whole pie.
Ingredients
Cookie Base
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Pecan Filling
– 3/4 cup pecans, chopped and toasted
– 1/3 cup brown sugar
– 1/4 cup corn syrup (or maple syrup)
– 1 tablespoon unsalted butter, melted
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions
1. Heat oven to 350°F. Line baking sheets with parchment. Toast chopped pecans in a dry skillet for 3–5 minutes; cool.
2. Cream butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla.
3. Whisk flour, baking soda, and salt. Mix into the wet ingredients just until combined.
4. Scoop dough into 1 1/2-inch balls. Place on sheet and press deep wells in the center. Chill 15 minutes.
5. Stir together filling ingredients until glossy.
6. Spoon about 1 teaspoon filling into each well.
7. Bake 10–12 minutes, until edges are golden and centers bubble. Cool 5 minutes on pan, then move to a rack.
Notes
– Toasting pecans makes a big difference in flavor—don’t skip it.
– Don’t overfill the centers or the filling may spill and burn.
– Optional: drizzle cooled cookies with melted chocolate.
– Tools: mixing bowls, baking sheets, parchment, cookie scoop (helpful), teaspoon.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking