Pecan Pie Cookies

Name: Pecan Pie Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 17 servings
Ingredients: 1/2 Cup Butter; 1/2 Cup Brown Sugar; 1/4 Cup Sugar; 1 Large Egg; 1 Tsp Vanilla; 1 1/2 Cup All-Purpose Flour; 1/2 Tsp Baking Soda; 1/4 Tsp Salt; 3/4 Cup Pecan - Chopped; 1/3 Cup Brown Sugar; 3 Tbsp Butter - Melted; 2 Tbsp Heavy Cream; 2 Tbsp Corn Syrup; 1/2 Tsp Vanilla; 1 Pinch Salt

Prep: 20 min Cook: 14 min Total: 34 min Serves: 17 2 views

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These delightful cookies marry the rich flavor of a traditional pecan pie with the satisfying texture of a chewy cookie. Each bite reveals a buttery base that cradles a gooey, caramelized pecan topping, making them a perfect treat for gatherings or cozy afternoons at home. Ideal for those who adore the sweet, nutty essence of pecan pie, these cookies are sure to become a cherished favorite at any dessert table. Enjoy them warm for an irresistible experience that will leave you craving more.

Ingredients

1/2 Cup Butter
1/2 Cup Brown Sugar
1/4 Cup Sugar
1 Large Egg
1 Tsp Vanilla
1 1/2 Cups All-Purpose Flour
1/2 Tsp Baking Soda
1/4 Tsp Salt
3/4 Cup Pecan - Chopped
1/3 Cup Brown Sugar
3 Tbsp Butter - Melted
2 Tbsp Heavy Cream
2 Tbsp Corn Syrup
1/2 Tsp Vanilla
1 Pinch Salt

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the cookie dough. Beat the softened butter, brown sugar and granulated sugar until creamy. Beat in the egg and vanilla.
Add the dry ingredients. Stir in the flour, baking soda and salt just until a soft dough forms.
Prepare the pecan filling. Combine the chopped pecans, brown sugar, melted butter, cream, corn syrup, vanilla and salt. Stir until the pecans are completely coated and the mixture is thick and sticky.
Shape the cookies. Scoop about 1½ tablespoons of dough for each cookie and roll loosely into balls. Place about 2 inches apart on the prepared baking sheet.
Make a well in the centre of each cookie using your thumb or the back of a measuring spoon. Don’t press all the way through.
Add the pecan topping. Spoon a generous amount of the sticky pecan mixture into each indentation, allowing a little to spread over the top.
Bake for 11–14 minutes, until the cookie edges are golden and the pecan topping is bubbling and caramelized.
Cool on the baking sheet for 8–10 minutes. The topping will thicken and become wonderfully gooey-chewy as it cools.
Serve slightly warm or completely cooled. For an extra pecan-pie effect, sprinkle a few additional chopped toasted pecans over the tops.

Makes approximately 16–18 cookies.