Pecan Pie Cookies Recipe

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Pecan Pie Cookies Recipe

A buttery cookie base topped with a gooey pecan pie-inspired filling—these cookies are like tiny, irresistible bites of the classic pie. Perfect for the holidays, family gatherings, or as a sweet indulgence!

Ingredients

For the Cookie Base:
  • 1/2 cup unsalted butter (softened)
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
For the Pecan Filling:
  • 1/3 cup chopped pecans (finely chopped for easier filling)
  • 1/4 cup brown sugar (packed)
  • 2 tablespoons heavy cream
  • 1/4 teaspoon vanilla extract

Directions

1. Prepare the Cookie Dough

  1. Preheat your oven to 350°F (175°C) and line 1-2 baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light, fluffy, and creamy (about 2-3 minutes).
  3. Add the egg yolk and vanilla extract, mixing until well combined.
  4. Gradually add the flour and salt to the butter mixture. Mix on low speed until a soft dough forms. The dough should hold together when pressed but not be sticky.

2. Shape the Cookies

  1. Scoop about 1 tablespoon of dough and roll it into a smooth ball using your hands.
  2. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  3. Use your thumb, the back of a spoon, or the handle of a wooden spoon to create a small indentation in the center of each dough ball. Be careful not to press too hard—you want a deep enough well for the filling without cracking the edges of the dough.

3. Make the Pecan Filling

  1. In a small mixing bowl, stir together the chopped pecans, brown sugar, heavy cream, and vanilla extract.
  2. Mix until the ingredients are fully combined and have a sticky consistency.

4. Fill and Bake the Cookies

  1. Using a small spoon, carefully fill each cookie’s indentation with about 1 teaspoon of the pecan filling.
  2. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Avoid overbaking to keep the cookies tender.

5. Cool and Serve

  1. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. This helps them firm up slightly.
  2. Transfer the cookies to a wire rack to cool completely.
  3. Once cooled, serve these bite-sized pecan pie cookies and enjoy their buttery, nutty goodness!

Storage Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Extend their freshness by storing in the refrigerator for up to 1 week.
  • Freezing: These cookies freeze well! Place in an airtight container with parchment paper between layers and freeze for up to 3 months. Thaw at room temperature before serving.

Pro Tips for Success

  • Chopping Pecans: Finely chop the pecans to ensure they fit neatly into the cookie indentations.
  • Cold Butter for Dough: Softened butter is key to achieving the right texture for the dough. Avoid melted butter.
  • Filling Variations: Add a touch of cinnamon or a sprinkle of sea salt for an elevated flavor twist.
  • Make Ahead: Prepare the cookie dough and pecan filling in advance. Store the dough in the fridge for up to 2 days or freeze for longer storage.

Nutritional Info

  • Calories: ~140 per cookie
  • Servings: 24 cookies

These Pecan Pie Cookies combine the best of both worlds: the comforting taste of pecan pie and the ease of a cookie! A true holiday classic that’s sure to delight friends, family, and anyone lucky enough to get a bite.

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