Description
These Pecan Pie Cookies combine the rich, buttery flavors of classic pecan pie with the ease of a cookie, featuring a tender cookie base filled with a gooey pecan pie filling. Perfect for holiday gatherings or as a delightful treat any time of the year, these cookies offer a wonderful blend of sweet, nutty, and warmly spiced flavors in each bite.
Ingredients
Scale
Cookie Dough
- ¾ cup unsalted butter (170 grams, room temperature, 1½ sticks)
- ½ cup brown sugar (107 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg (50 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon kosher salt
Pecan Pie Filling
- 6 tablespoons unsalted butter (85 grams, ¾ stick)
- ¾ cup brown sugar (160 grams)
- 1½ cups chopped pecans (171 grams)
- â…“ cup heavy cream (76 grams)
- ½ teaspoon pure vanilla extract (2 grams)
- ½ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
- â…› teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until fully incorporated, adding moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating lightly after each addition, to form the cookie dough without overmixing.
- Portion Dough: Use a cookie scoop to drop about 2 tablespoons of dough per ball onto a large baking sheet, then gently roll each portion into a ball for uniform cookies.
- Indent Dough Balls: Press the back of a measuring spoon into the center of each dough ball to create an indent that will hold the filling.
- Prepare Pecan Filling: In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and pecans until the sugar dissolves and the mixture is well combined.
- Add Cream and Spices: Stir in the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt to the pecan mixture to create a rich, flavorful filling.
- Fill Cookies: Spoon the pecan pie filling carefully into the indent of each cookie dough ball, ensuring the filling is evenly distributed.
- Bake Cookies: Bake the filled cookies in the preheated oven for 9-10 minutes until the edges are lightly golden and the filling is bubbly.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the butter and egg are at room temperature to help with proper creaming and mixing.
- Do not overfill the cookie indents to prevent the filling from overflowing while baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can toast the pecans lightly before chopping to enhance their flavor.
- For a different flavor twist, substitute pecans with walnuts or add a pinch of cayenne for a subtle heat.
