Description
These Pecan Pie Cookies combine the irresistible flavors of classic pecan pie into bite-sized cookies. With a buttery, crumbly cookie base and a gooey, nutty filling, they are the perfect sweet treat for any occasion. Easy to make and packed with the richness of pecans, these cookies are great for gatherings, holidays, or satisfying your sweet tooth.
Ingredients
For the Cookie Base:
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
For the Pecan Filling:
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1/4 cup light corn syrup
1 tbsp unsalted butter, melted
1/2 tsp vanilla extract
Pinch of salt
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the egg yolk and vanilla extract, mixing until well combined.
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Gradually add the flour and salt, stirring until just combined. The dough will be crumbly but will hold together when pressed.
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Scoop out tablespoon-sized portions of dough, rolling them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Press an indentation in the center of each ball.
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In a separate bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until well combined.
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Spoon a small amount of the pecan filling into each indentation, filling them to the top.
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Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
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Feel free to customize the recipe by substituting walnuts or almonds for the pecans.
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For a chocolatey twist, add chocolate chips to the dough or sprinkle them over the pecan filling.
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This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
