Pecan pie cookies
Pecan pie cookies bring the classic holiday flavor of buttery pecan filling in a soft, chewy cookie. They’re simple to prep, made with basic ingredients, and perfect for gifting, parties, and festive dessert trays.
Ingredients
Cookie Dough
- ¾ cup unsalted butter ;melted and slightly cooled)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Pecan Topping
- 1 cup light brown sugar (packed)
- ⅔ cup unsalted butter
- ½ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 ½ cups pecans (chopped)
Instructions
- Stir the melted butter with both sugars in a mixing bowl until the mixture looks smooth and uniform.
- Add the egg, extra yolk, and vanilla, stirring again until everything looks well blended.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture and mix gently until a thick dough forms.
- Chill the dough for about 30 minutes so the cookies hold their shape in the oven.
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Scoop about 2 tablespoons of dough for each cookie and place them evenly on the tray.
- Bake for 10 to 12 minutes, removing them when the edges are set but the centers still look soft.
- Immediately after baking, press a shallow well in the center of each cookie using the back of a spoon. Let the cookies cool completely on the tray.
For the topping
- In a saucepan add the butter, brown sugar, and maple syrup and cook over medium heat. Let it bubble for 3 to 4 minutes until slightly thickened.
- Take the pan off the heat and stir in the vanilla, cinnamon, and chopped pecans. Let it sit for a few minutes until it thickens but is still easy to spoon.
- Add a spoonful of the pecan mixture to the indent in each cooled cookie.
- Allow the cookies to sit for about 20 minutes so the topping can firm up before serving.
Notes
- Pull the cookies from the oven while the centers still look soft, they’ll continue to set on the baking sheet.
- When preparing the topping, give it frequent stirring once it begins to bubble so the sugars don’t burn.
- The topping should cool briefly before spooning, thick enough to mound but still warm enough to flow.
- Make sure the cookies and topping are fully set before stacking or storing so the centers stay neat.
- Store at room temperature for up to 4 days, or in the fridge for up to 1 week.
Nutrition
Calories: 373kcalCarbohydrates: 45gProtein: 3gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 121mgPotassium: 112mgFiber: 1gSugar: 32gVitamin A: 481IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!
