Introduction
There’s something incredibly comforting about the warm, nutty, and caramel-like flavors of Pecan Pie Cookies. These delightful treats bring all the goodness of a classic pecan pie into bite-sized cookies that are perfect for any occasion. Whether you’re sharing them with family or savoring a quiet moment with a cup of tea, these cookies are sure to become a new favorite. With a soft, buttery cookie base and a rich pecan filling, they offer a delicious twist on a beloved Southern classic. Ready to bake? Let’s dive into the recipe!
Why You’ll Love This Recipe
- Easy to make with simple ingredients.
- Combines the flavors of pecan pie in a cookie form.
- Perfect for holiday gatherings or everyday indulgence.
- Versatile enough to customize with your favorite nuts or syrups.
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the pecan filling:
- 1 cup pecans, chopped
- ½ cup brown sugar, packed
- ½ cup corn syrup (or maple syrup for natural option)
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture until a dough forms.
- Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet. Flatten each ball slightly, creating a small indentation in the center.
- In a separate bowl, mix the pecans, brown sugar, corn syrup, melted butter, vanilla extract, and salt until combined.
- Spoon a small amount of the pecan filling into each cookie indentation.
- Bake for 10–12 minutes, until the cookies are golden and the filling is bubbly.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
You Must Know
- Ensure butter is softened for easier creaming.
- Create a deep enough indentation to hold the filling.
- Cool cookies on a wire rack to maintain their texture.
Storage Tips
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them for up to 3 months for a ready-to-eat treat anytime.
Ingredient Substitutions
If you’re looking to switch things up, try using maple syrup instead of corn syrup for a more natural sweetness and a hint of maple flavor. You can also substitute walnuts or almonds for pecans if you prefer. For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Serving Suggestions
Serve these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. They also pair beautifully with a hot cup of coffee or a glass of cold milk, making them perfect for any time of day.
Cultural Inspiration
Pecan pie is a staple in Southern American cuisine, often gracing holiday tables from Thanksgiving to Christmas. The origins of pecan pie are rooted in the Southern United States, where pecans are abundant. These Pecan Pie Cookies are a delightful twist on the classic dessert, capturing the essence of Southern hospitality and comfort in every bite.
Pro Tips
- Make sure your butter is at room temperature for the best creaming results.
- Use a cookie scoop to ensure uniform size and even baking.
- Don’t overfill the indentations with pecan filling to prevent overflow during baking.
- Allow cookies to cool slightly on the pan to set before moving them to a wire rack.
Pecan Pie Cookies
There's something incredibly comforting about the warm, nutty, and caramel-like flavors of Pecan Pie Cookies. These delightful treats bring all the goodness of
20 minutes
12 minutes
~32 minutes
Ingredients
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs and vanilla until combined.
In another bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture until dough forms.
Scoop dough into balls (about 2 tablespoons each) and place on baking sheet. Flatten slightly, making a small indentation in the center.
In a bowl, mix pecans, brown sugar, corn syrup, butter, vanilla, and salt until combined.
Spoon a little pecan filling into each cookie indentation.
Bake 10–12 minutes, until cookies are golden and filling is bubbly.
Cool on pan for 5 minutes before transferring to a wire rack.
Notes
- Ensure butter is softened for easier creaming.
- Create a deep enough indentation to hold the filling.
- Cool cookies on a wire rack to maintain their texture.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
Q: Can I use light brown sugar instead of dark?
A: Yes, both light and dark brown sugar work well, but dark brown sugar will give a deeper molasses flavor.
Q: How do I prevent the cookies from spreading too much?
A: Ensure your dough is chilled if it becomes too soft, and use parchment paper to help control spreading.
Q: Can I double the recipe?
A: Absolutely! This recipe can be easily doubled to make more cookies for larger gatherings or to freeze for later.