Description
Create a delightful handheld treat that captures all the rich, gooey, nutty flavor of a classic pecan pie. These cookies feature a buttery, soft sugar cookie base topped with a sweet, caramelized pecan filling. They are much easier to make than a full pie and perfect for holidays or sharing.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups pecan halves or chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and 1 teaspoon vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated to form a soft dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
- For the filling, whisk together the corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth. Remove from heat.
- Whisk the 2 lightly beaten eggs into the warm syrup mixture slowly. Stir in the pecans.
- Spoon the pecan filling evenly over the top of each cookie dough ball. Do not spread to the edges.
- Bake for 12 to 15 minutes, or until the edges of the cookies are set and the filling is bubbly.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a faster process, chill the dough for 15 minutes before scooping.
- Use finely chopped pecans if you prefer a less chunky topping.
- These cookies are best enjoyed within 3 days for the gooiest texture.
- Liam suggests playing some upbeat jazz while you make the filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Estimate based on standard ingredients
- Sugar: Estimate based on standard ingredients
- Sodium: Estimate based on standard ingredients
- Fat: Estimate based on standard ingredients
- Saturated Fat: Estimate based on standard ingredients
- Unsaturated Fat: Estimate based on standard ingredients
- Trans Fat: Estimate based on standard ingredients
- Carbohydrates: Estimate based on standard ingredients
- Fiber: Estimate based on standard ingredients
- Protein: Estimate based on standard ingredients
- Cholesterol: Estimate based on standard ingredients