Pecan Pie Cookies
Delightful cookies that capture the rich, nutty flavors of pecan pie in a soft, gooey filling and a crisp exterior. Perfect for any occasion.
Ingrédients
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup chopped pecans
For the Pecan Filling
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- a pinch salt
Instructions
Preparation
- Start by organizing your ingredients on the countertop. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 2-3 minutes.
- Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
- Fold in the all-purpose flour and salt until just combined. The dough should hold together when pressed.
- Scoop out portions of dough and roll them into balls, placing them on the prepared baking sheet about 2 inches apart.
- Use your thumb or the back of a spoon to make a deep indentation in the center of each dough ball.
- In a separate bowl, mix together the ingredients for the pecan filling until a thick, sticky mixture forms.
- Spoon a small amount of the filling into each indentation in the dough balls.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy the delightful flavors.
Notes
Store cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. For longer storage, freeze cookies for up to 2-3 months.