Description
Create the flavor of classic pecan pie in a simple, handheld cookie format. This recipe features a buttery sugar cookie base topped with a rich, gooey, caramelized pecan filling. It is easy to make and perfect for holiday gatherings.
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 packed light brown sugar (for filling)
- 1/4 cup (1/2 stick) unsalted butter, melted (for filling)
- 1/4 cup heavy cream (for filling)
- 1 large egg yolk (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1/4 teaspoon salt (for filling)
- 1 1/2 cups pecan halves or pieces
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 vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- Use the bottom of a glass or your thumb to gently press a slight indentation into the center of each dough ball.
- For the filling, whisk together the brown sugar, melted butter, heavy cream, egg yolk, vanilla extract, and salt in a small bowl until smooth.
- Spoon about 1 teaspoon of the pecan filling mixture into the indentation of each cookie.
- Gently press 3-4 pecan halves or a small cluster of pieces into the filling of each cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the filling is bubbly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The cookie base should remain soft. Do not overbake.
- For an even gooier texture, slightly underbake the cookies.
- You can toast the pecans briefly before using them for deeper flavor.
- These cookies store well in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
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