These Pecan Pie Cookies are a tasty twist on the classic pie! With a buttery cookie base and crunchy pecans inside, they’re sweet and nutty, just like their pie cousin.
I love making these for special occasions. They look fancy but are so easy to whip up! Plus, who can resist that gooey middle? It’s the perfect treat for everyone!
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness of your cookies. If you only have salted butter, just reduce the salt in the recipe. You could even use coconut oil for a dairy-free twist!
Pecans: These are the star ingredient! For a different flavor, try walnuts or almonds. Chopped pecans mix well in the filling, while halved pecans look great as a topping!
Corn Syrup: Light corn syrup adds sweetness and keeps the filling gooey. If you’re looking for a substitute, maple syrup works too, though it will change the flavor a bit. Use agave syrup for a more natural option.
Brown Sugar: Packed brown sugar provides a nice caramel note. You can use granulated sugar instead, but the cookies might be less rich in flavor.
How Do You Cream Butter and Sugar for the Perfect Texture?
Creaming butter and sugar is key to fluffy cookies! Here’s how to get it right:
- Ensure butter is at room temperature so it blends easily.
- Use a hand mixer or stand mixer on medium speed for about 2-3 minutes until it’s light and fluffy.
- The color should lighten as air is incorporated; it should look pale and creamy.
Good mixing adds air to the dough, giving you those lovely cookies you’re aiming for!
Pecan Pie Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Pecan Filling:
- 1 1/2 cups pecan halves and chopped pecans
- 1/2 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15-18 minutes of baking time. Let’s say around 30-35 minutes total to enjoy delicious Pecan Pie Cookies from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper or silicone mats. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer or stand mixer for about 2-3 minutes until the mixture is light and fluffy—that’s the key to awesome cookies!
3. Mix in the Wet Ingredients:
Add in the egg yolk and 1 teaspoon of vanilla extract. Mix those in gently until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until you have a soft dough. Don’t over-mix; just combine until it’s nicely blended!
5. Shape the Cookies:
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets. Flatten each ball slightly using the bottom of a glass or just your fingers.
6. Make the Pecan Filling:
In a medium bowl, stir together the corn syrup, brown sugar, melted butter, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until the mixture is smooth. Then, mix in the pecans so they get coated evenly! Yum!
7. Add the Filling:
Spoon a generous tablespoon of the pecan filling over each cookie base. Spread it out a little, but be sure to leave some space around the edges.
8. Bake the Cookies:
Place the cookies in the oven and bake for 15-18 minutes. You’ll know they’re done when the edges are lightly golden and you see the pecan topping bubbling!
9. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Finally, serve them up and enjoy your heavenly Pecan Pie Cookies!
These delightful cookies combine a rich, buttery base with a sweet, sticky pecan topping, giving you the wonderful taste of pecan pie in every bite!
Can I Use a Different Nut Instead of Pecans?
Absolutely! While pecans are classic for this recipe, you can substitute them with walnuts or almonds for a different flavor profile. Just chop them up similarly to how you would the pecans!
Can I Make These Cookies Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum if your blend doesn’t already have it, as this helps with the texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze them. Just layer them with parchment paper in a freezer-safe container, and they should last up to 2 months!
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough and shape the cookie balls, then wrap them tightly and store them in the fridge for up to 3 days. For longer storage, freeze the shaped dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.
