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Buttery Pecan Pie Cookies

A close-up, appetizing shot of several pecan pie cookies topped with a sticky, glossy glaze and whole pecan halves.
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Make rich, buttery cookies topped with a gooey, caramelized pecan filling similar to classic pecan pie, but in an easy cookie format.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans, plus 1/2 cup whole or large pecan halves for topping
  • 1/2 cup light corn syrup
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 large egg, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the cookie dough.
  5. Stir in the 1 cup of chopped pecans into the dough.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. Flatten slightly with the bottom of a glass.
  7. Bake the cookie bases for 8 to 10 minutes, until the edges are set but the centers are still soft. Remove from the oven.
  8. While the cookies bake, prepare the filling: In a small saucepan over medium heat, combine the corn syrup, granulated sugar, and 2 tablespoons of butter. Stir until the butter melts and the sugar dissolves. Remove from heat.
  9. Whisk the lightly beaten egg into the syrup mixture slowly to temper it. Stir in the 1/2 cup of pecan halves.
  10. Spoon about 1 teaspoon of the warm pecan filling mixture onto the center of each partially baked cookie.
  11. Return the cookies to the oven and bake for an additional 8 to 10 minutes, or until the filling is bubbly and the cookie edges are golden brown.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie base, reduce the baking time for the base slightly.
  • You can use maple syrup instead of corn syrup for a slightly different flavor profile in the filling.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://tastytipster.com/pecan-pie-cookies-recipe-gooey-buttery/