Imagine biting into a warm, sweet cookie that reminds you of a classic pecan pie. That’s exactly what Pecan Pie Cookies offer! These delightful treats combine the nutty flavor of pecans with a rich, gooey filling, making them perfect for any occasion. Whether you’re baking for a family gathering or want a tasty dessert at home, these cookies are simple to make and sure to impress. You can achieve delicious results even if you’re new to baking!
Why You’ll Love This Sweet Treat
Pecan Pie Cookies are a fantastic choice for beginners because they require straightforward steps and readily available ingredients. The recipe lets you make soft, inside cookies with a lovely crunch from toasted pecans. Plus, the topping adds a nice caramel-like flavor that will leave everyone wanting more. This recipe is nearly foolproof, meaning you can bake with confidence!
Easy Way to Make Pecan Pie Cookies
Making Pecan Pie Cookies is easy. First, you will prepare the dough by mixing butter and sugar until it’s light and fluffy. Then, you will combine your dry ingredients in a separate bowl before adding them to the wet mixture. After the dough chills, form it into balls and bake until golden. Finally, you’ll create a delicious topping to scoop into the indents on the cookies once they’ve cooled.
Ingredients:
1 cup (226 g) unsalted butter, softened
1 cup (200 g) light brown sugar, firmly packed
½ cup (100 g) granulated sugar
2 large eggs, room temperature preferred
½ teaspoon vanilla extract
3 ½ cups (438 g) all-purpose flour
¼ cup (32 g) cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
⅔ cup (133 g) light brown sugar, firmly packed (for topping)
½ cup (113 g) unsalted butter (for topping)
⅓ cup (80 ml) dark corn syrup (for topping)
¼ teaspoon salt (for topping)
1 cup (125 g) chopped toasted pecans
2 Tablespoons (30 ml) heavy cream (for topping)
1 teaspoon vanilla extract (for topping)
Step-by-step instructions:
- In a large mixing bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy.
- Add eggs and vanilla, stirring to combine.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture, ensuring they are fully incorporated.
- Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- After chilling, scoop the dough into 2-tablespoon balls and place them on the baking sheets, spacing them apart.
- Bake for 10-12 minutes until the edges start to brown.
- Create an indent in each cookie using a spoon immediately after taking them out of the oven, and let them cool completely.
- For the topping, combine sugar, butter, corn syrup, and salt in a saucepan; heat over medium/low until it reaches 236-240°F (softball stage).
- Remove from heat and stir in chopped pecans, cream, and vanilla.
- Let the mixture sit for 5 minutes, then scoop it into the cooled cookies’ indents.
- Allow the filling to cool completely before serving.
Best Way to Serve Pecan Pie Cookies
You can enjoy Pecan Pie Cookies by themselves, but they taste even better with a scoop of vanilla ice cream on the side! Serve them warm or at room temperature. These cookies make an excellent dessert for family dinners, gatherings, or cozy evenings at home. Pair them with a cup of coffee or tea for an extra treat!
How to Keep Pecan Pie Cookies Fresh
To store Pecan Pie Cookies, keep them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper in a freezer-safe container. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds.
Easy Tips for Making Pecan Pie Cookies
- Make sure your butter is softened for easy mixing. It should give when pressed but not be melted.
- Don’t skip the chilling step for the dough; it helps the cookies hold their shape.
- Check your cookies as they bake. They should be golden at the edges but still soft in the center. If they look too golden, they may be overbaked.
Variations
- Chocolate Chips: Add a cup of chocolate chips to the dough for a rich chocolatey touch.
- Maple Syrup: Substitute half of the corn syrup with maple syrup for a different flavor profile.
- Nut Choices: Swap pecans with walnuts or almonds if you prefer those nuts.
FAQs
Can I make this ahead of time?
Yes, you can prepare the dough and refrigerate it overnight or freeze it for up to a month.
Can I freeze this recipe?
Yes! Freeze the baked cookies after they have cooled. You can also freeze the dough before baking.
What can I use instead of eggs?
You can substitute each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Conclusion
Pecan Pie Cookies bring the comforting flavors of pecan pie into a delightful cookie form. This simple yet satisfying recipe allows you to create amazing treats that everyone will love, even if you’re just starting out in the kitchen. The lovely flavor and texture of these cookies will surely impress, making the baking experience both rewarding and fun.
Now it’s your turn! Give this Pecan Pie Cookies recipe a try and see how they turn out for you. Feel free to leave a comment about your baking experience, and share this recipe with friends who might love to join you on this baking journey!
Print
Pecan Pie Cookies
- Total Time: 42 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies that combine the nutty flavor of pecans with a rich, gooey filling, reminiscent of classic pecan pie.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- ½ teaspoon vanilla extract
- 3 ½ cups (438 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup (133 g) light brown sugar, firmly packed (for topping)
- ½ cup (113 g) unsalted butter (for topping)
- ⅓ cup (80 ml) dark corn syrup (for topping)
- ¼ teaspoon salt (for topping)
- 1 cup (125 g) chopped toasted pecans
- 2 Tablespoons (30 ml) heavy cream (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
- In a large mixing bowl, beat the softened butter and both sugars with an electric mixer until light and fluffy.
- Add eggs and vanilla, stirring to combine.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture, ensuring everything is incorporated.
- Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- After chilling, scoop the dough into 2-Tablespoon balls and place them on the baking sheets, spacing them apart.
- Bake for 10-12 minutes until the edges start to brown.
- Create an indent in each cookie using a spoon immediately after taking them out of the oven and let them cool completely.
- For the topping, combine sugar, butter, corn syrup, and salt in a saucepan; heat over medium/low until it reaches 236-240°F (softball stage).
- Remove from heat and stir in chopped pecans, cream, and vanilla.
- Let the mixture sit for 5 minutes, then scoop it into the cooled cookies’ indents.
- Allow the filling to cool completely before serving.
Notes
Serve with vanilla ice cream for an extra treat. Store cookies in an airtight container at room temperature for up to five days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
