Homemade Pecan Pie Cookies
Nothing beats the sticky, nutty indulgence of a classic holiday pie, and these Pecan Pie Cookies capture that exact "bliss" in a handheld treat. Imagine a buttery, melt-in-your-mouth shortbread base topped with a gooey, brown sugar pecan filling that caramelizes perfectly in the oven. It is all the flavor of the traditional dessert without the hassle of rolling out a pie crust.
Ingredients
- For the Cookie:
- 1 cup unsalted butter softened
- ½ cup brown sugar packed
- 2 cups all-purpose flour
- ¼ tsp salt
- For the Filling:
- 1 cup pecans finely chopped
- ½ cup brown sugar packed
- 2 tbsp corn syrup
- 1 tbsp heavy cream optional, for extra richness
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Stir in the flour and salt until a dough forms.
- Wrap the dough and chill in the refrigerator for 20 minutes.
- In a small saucepan, combine chopped pecans, brown sugar, corn syrup, and vanilla. Cook over medium-low heat for 3-5 minutes, stirring constantly until bubbly and thickened. Remove from heat.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets.
- Create an indentation in each ball using your thumb or a spoon.
- Fill each well with about 1 teaspoon of the pecan mixture.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.