Description
These Pecan Pie Cookies combine a buttery, soft cookie base with a sweet and gooey pecan pie-style topping, delivering all the rich, nutty flavors of classic pecan pie in a delightful handheld treat. Perfect for holiday gatherings or anytime you crave the taste of pecan pie in a portable cookie form.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pecans, finely chopped
Topping
- 3/4 cup pecans, halved (for topping)
- 1/2 cup light brown sugar, packed (for topping)
- 1/3 cup heavy cream (for topping)
- 1/2 teaspoon vanilla extract (for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, cream together the 1/2 cup softened butter, 1/4 cup granulated sugar, and 1/4 cup light brown sugar until the mixture is light and fluffy. This creates a smooth base for the cookie dough.
- Add egg and vanilla: Beat in the egg and 1 teaspoon pure vanilla extract until well combined, which helps bind the dough and adds flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring continuously until a cohesive cookie dough forms.
- Fold in pecans: Gently fold in the finely chopped pecans to distribute the nutty flavor evenly throughout the dough.
- Form dough balls: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Flatten and indent cookies: Slightly flatten each dough ball with your palm and make a small indentation in the center of each cookie with your thumb to hold the topping later.
- Make caramel topping: In a small saucepan, combine 1/2 cup light brown sugar, 1/3 cup heavy cream, and 1/2 teaspoon vanilla extract. Heat over medium heat while stirring until the sugar dissolves and the mixture is smooth and caramel-like in consistency.
- Fill cookie indentations: Remove the caramel mixture from heat and spoon about 1/2 teaspoon into the indentation of each prepared cookie, creating a sweet center.
- Add pecan halves: Press a pecan half into the caramel on each cookie to top it with a crunchy, nutty accent.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. This ensures cookies are cooked through but remain soft.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overbake the cookies; remove them once the edges turn lightly golden to keep them soft and chewy.
- You can substitute pecans with walnuts if preferred, but pecans give the traditional pecan pie flavor.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to set the caramel topping properly.
- Store in an airtight container at room temperature for up to 3 days for optimal freshness.
