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Pecan Pie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 71 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 14 cookies
  • Category: Cookie
  • Method: Baking
  • Cuisine: American

Description

These Pecan Pie Cookies combine the rich, gooey goodness of classic pecan pie with the soft, chewy texture of homemade cookies. Featuring a buttery cookie base filled and topped with a warm, spiced pecan pie filling, these cookies deliver a perfect balance of crunchy pecans, sweet maple syrup, and cozy autumn spices. Ideal for holiday gatherings or an indulgent treat any time of year.

Ingredients

Units Scale

For the Cookie Dough

  • 2 cups all purpose flour, spooned and leveled
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cut into cubes
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature

For the Pecan Pie Filling

  • 6 Tbsp unsalted butter
  • 1/3 cup dark brown sugar, packed
  • 1/3 cup pure maple syrup
  • 2 cups pecans, chopped
  • 1/3 cup heavy cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • flaky sea salt, for finishing

Instructions

  1. Prepare Dry Ingredients: In a large mixing bowl, combine the all purpose flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside for later use.
  2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, place the cubed unsalted butter, dark brown sugar, and granulated sugar into the bowl. Cream them together on medium speed until smooth and fluffy, about 1 to 2 minutes.
  3. Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix on low speed until fully incorporated, stopping to scrape down the sides with a rubber spatula if needed.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, about 1/4 cup at a time, mixing until just combined after each addition. Do not overmix.
  5. Shape Cookie Dough: Using a 2 tablespoon cookie scoop, portion the dough into balls. Then, using the back of a floured tablespoon, press an indent into the center of each ball to create a cavity for the filling. Arrange shaped dough on a baking sheet and chill for at least 30 minutes or up to 24 hours.
  6. Make Pecan Pie Filling: In a medium saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Add the dark brown sugar, maple syrup, and chopped pecans. Let the mixture melt and then simmer gently for 2 to 3 minutes, stirring occasionally.
  7. Add Cream and Spices: Stir in the heavy cream, cinnamon, cloves, nutmeg, and salt. Allow the mixture to bubble gently for another 1 to 2 minutes, then remove from heat. Let it cool; it will thicken as it cools.
  8. Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Fill each cookie dough cavity with about 2 teaspoons of the cooled pecan pie filling, being careful not to overfill to avoid spillage during baking.
  9. Bake Cookies: Place no more than 6 cookies per baking sheet to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, aiming for 10 minutes for a chewy texture.
  10. Shape and Finish Cookies: Immediately after removing cookies from the oven, gently swirl a cup or similarly rounded utensil around each cookie to perfect the circular shape. Then add additional pecan pie filling on top of the cookies, sprinkling with flaky sea salt for a finishing touch.
  11. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to let the filling set, then transfer to a wire rack to cool completely. Enjoy your pecan pie cookies once fully cooled and set.

Notes

  • Chilling the cookie dough for at least 30 minutes improves texture and helps the cookies keep their shape during baking.
  • Use room temperature eggs for better incorporation into the dough.
  • Use a floured spoon to make the indent in the dough to prevent sticking.
  • Don’t overfill the cookie cavities with filling to avoid spillover during baking.
  • Allow pecan filling to cool before baking to ensure it thickens properly.
  • The additional topping of pecan filling and flaky sea salt after baking adds both flavor and a professional finish.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 15g
  • Sodium: 115mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

Find it online: https://piesbypaula.com/pecan-pie-cookies-recipe/