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–+ servings
Pecan Pie Cookies served on oven tray and plated

Pecan Pie Cookies

Pecan Pie Cookies take all the traditional flavors of pie and roll them into a soft and sugary cookie topped with gooey, crunchy, caramel flavor.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 255 kcal

Ingredients
  

Ingredients for the Cookie Dough

  • 1 cup butter at room temperature
  • 2 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup brown sugar packed
  • 1 1/2 tsp baking powder
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract

Ingredients for the Pecan Pie Filling

  • 1 1/2 cup chopped pecans
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 2 tbsp syrup
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1 pinch salt
  • 3 tbsp heavy cream

Instructions
 

Prepare the pecan pie filling

  • In a medium saucepan, add the butter, brown sugar, syrup, vanilla extract, nutmeg, salt, and chopped pecans.
  • Cook over medium heat, stirring constantly, for 2 minutes until the mixture starts to bubble.
  • Remove the saucepan from the heat and add the heavy cream. Mix well to incorporate.
  • Let the filling cool slightly.

Prepare the cookie dough

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • In a large bowl, beat the butter, white sugar, and brown sugar until the mixture is light and fluffy.
  • Add the whole egg, egg yolk, and vanilla extract. Mix well.
  • In another bowl, sift together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, mixing until well combined.

Assemble the cookies

  • Use a #20 cookie scoop or form balls of dough about the size of a walnut to ensure all cookies are the same size.
  • Place the dough balls on the baking sheet.
  • Use a spoon to make an indentation in the center of each dough ball.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  • Upon removing the cookies from the oven, re-indent the centers while the cookies are still hot to ensure well-defined indentations.
  • Allow the cookies to cool completely on the baking sheet before transferring them to a cooling rack.

Add the filling

  • Once the cookies are cool, fill the indentations with a teaspoon of pecan pie
    filling.

Notes

  • Butter Consistency: Ensure the butter is at room temperature before starting. This will help it blend evenly with the sugars, creating a light and fluffy texture.
  • Measuring Ingredients: Accurately measure dry ingredients using proper
    measuring cups. Too much flour can result in tough cookies.
  • Don't Overmix: Mix the dry ingredients with the wet ingredients just until
    combined. Overmixing can result in denser cookies.
  • Creating the Indentation: When making the indentation in the center of the cookies, be careful not to go all the way through the dough. A well-formed indentation will hold the filling better.
  • Re-indent if Necessary: Re-indent the centers immediately after removing the cookies from the oven to ensure the filling has a well defined space. Use the back of a spoon for this step.
  • Cooling: Allow the cookies to cool completely before adding the filling. This helps the filling set better and prevents it from spilling over.
  • Baking Control: Keep an eye on the cookies during baking to prevent them from burning. The edges should be golden, but the center should still appear slightly soft. The cookies will continue to cook a bit while cooling on the tray.

Nutrition

Calories: 255kcalCarbohydrates: 27gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 42mgSodium: 160mgPotassium: 62mgFiber: 1gSugar: 15gVitamin A: 348IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
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