Irresistible Pecan Pie Cookies
These cookies combine soft, buttery dough with a rich, gooey pecan pie filling for a delightful treat that's sure to impress.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened To a creamy consistency
- 1 cup granulated sugar For perfect sweetness
- 1 large egg To bind the ingredients
- 1 tsp vanilla extract Adds warm aroma
- 2 cups all-purpose flour For light and fluffy texture
- 1/2 tsp baking powder To ensure rising
- 1/4 tsp salt Enhances overall flavor
For the pecan pie filling
- 1/2 cup light brown sugar, packed For rich caramel flavor
- 1/4 cup corn syrup Gives gooeyness
- 1/4 cup unsalted butter, melted For a smooth filling
- 1 large egg For lovely texture in filling
- 1 tsp vanilla extract Echoes cookie flavor
- 1 cup pecans, chopped For delightful crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Roll the dough into 1-inch balls and place on the prepared baking sheet, spaced about 2 inches apart.
- Press into the center of each dough ball to create a small indentation.
- In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, egg, and vanilla extract until smooth.
- Stir in the chopped pecans.
- Spoon about 1 teaspoon of pecan pie filling into the center of each cookie indentation.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For added richness, toast pecans before use. To spice things up, add a pinch of cinnamon or nutmeg. You can also mix in chocolate chips or drizzle chocolate on top after cooling.