Description
Delicious cookies that combine the nutty flavor of pecans with a rich, gooey filling, reminiscent of classic pecan pie.
Ingredients
Scale
- 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