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Pecan Pie Cookies


  • Author: Diane M

Description

If you’ve ever found yourself craving the warm, comforting flavors of a classic pecan pie but didn’t want to commit to baking an entire pie, then these Pecan Pie Cookies are going to be your new best friend. They capture everything you love about the traditional dessert: a buttery, crumbly cookie base, gooey caramel-like filling, and that delightful crunch of toasted pecans. The best part? These bite-sized treats are perfect for sharing at gatherings, or enjoying all to yourself with a cozy cup of coffee or tea. Whether it’s the holidays or just a regular Tuesday, these cookies are sure to bring a smile to your face.


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped pecans, toasted

For the Filling:

  • 1/2 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract

Instructions

Step-by-Step Instructions:

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick. This simple step makes clean-up a breeze too!

Step 2: Make the Cookie Dough

In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Stir the dry ingredients together so they’re evenly distributed. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. You want the butter and sugars to become light and fluffy—this will give your cookies that melt-in-your-mouth texture.

Once the butter and sugar are creamed, add in the egg and vanilla extract. Beat until the mixture is smooth and well combined. Gradually add the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to dense cookies.

Step 3: Roll the Dough

Scoop tablespoon-sized portions of the dough and roll them into small balls. Place the balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Press each ball of dough down gently with the back of a spoon or your fingers to flatten them slightly. This ensures they will bake evenly and give enough room for the gooey filling to sit atop.

Step 4: Toast the Pecans

While your dough is chilling or baking, it’s time to toast the pecans. Place the chopped pecans in a dry skillet over medium heat and cook for 2-3 minutes, stirring occasionally, until they are lightly browned and fragrant. Be sure to keep an eye on them because nuts can burn quickly. Once toasted, set them aside to cool.

Step 5: Make the Caramel Filling

In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir the mixture constantly, allowing the butter to melt and the sugar to dissolve. Once everything is fully melted together, bring the mixture to a gentle simmer and let it cook for about 3-4 minutes until it thickens slightly. Remove the pan from the heat and stir in the vanilla extract and toasted pecans. This filling should have a nice, smooth consistency with a lovely caramel color.

Step 6: Add the Filling to the Cookies

Once the cookie dough has been flattened on the baking sheet, spoon about a teaspoon of the caramel-pecan filling into the center of each cookie. The filling will spread out during baking, so don’t worry if it looks a little messy. If you’re feeling extra indulgent, you can even add a few extra pecans on top of the filling for added crunch.

Step 7: Bake the Cookies

Place the baking sheet into the oven and bake for 12-15 minutes, or until the cookie edges are golden brown and the filling is bubbly. Keep an eye on the cookies towards the end of baking to ensure they don’t over-bake, as the caramel filling can easily burn.

Step 8: Cool and Enjoy

Once your cookies are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, so don’t be alarmed if they seem soft at first.

Notes

  • These cookies are a delightful mix of sweet, buttery, and nutty flavors. If you have any leftover cookies (which is unlikely!), you can store them in an airtight container for up to a week. However, they’re so delicious, they’re usually gone in no time!
  • For extra flair, you can drizzle some chocolate over the top once the cookies have cooled completely.