Pecan Pie Cookies are like little bites of autumn! They have a crunchy, nutty flavor and a lovely sweetness that reminds you of classic pecan pie. Soft and chewy, they are perfect for snacking!
These cookies give you all the dessert vibes without the fuss of making a full pie. I love serving them fresh out of the oven with a cup of coffee—nothing beats that cozy feeling! ☕️
Key Ingredients & Substitutions
Unsalted Butter: This ingredient provides a rich flavor and softness to the cookies. If needed, you can use salted butter—just omit the added salt from the recipe.
Granulated Sugar and Brown Sugar: These sugars balance sweetness and moisture. If you’re looking for a healthier option, try coconut sugar or honey, but adjust the quantities as honey is sweeter than sugar.
Pecans: You can’t have pecan pie cookies without pecans! If you’re nut-free, sunflower seeds or chocolate chips can work as a substitute, offering a different but delicious taste.
Corn Syrup: This is key for that gooey filling. If you want a natural alternative, use maple syrup or agave nectar, but this may alter the texture slightly.
How Do You Get the Perfectly Gooey Pecan Pie Filling?
The pecan pie filling is what makes these cookies special! It’s important to not overbake the filling. Here’s how to master it:
- Mix your filling ingredients well until smooth. This helps ensure even distribution of flavors.
- Press a small well into each cookie after the initial bake. This step is crucial as it allows room for the filling to sit.
- When you add the filling, don’t overfill—just a spoonful is enough since it will expand while baking.
- Keep a close eye while the cookies bake for the second time; you’re looking for bubbling edges to know it’s done, but no burnt bits!
How to Make Delicious Pecan Pie Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans (divided)
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe should take about 20 minutes for preparation and around 25 minutes for baking. Overall, you’re looking at about 45 minutes from start to finish before you can enjoy these yummy cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and come out perfectly delicious.
2. Cream the Butters and Sugars:
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or a standard mixer for about 2-3 minutes until the mixture is light and fluffy.
3. Mix in Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract to add a lovely aroma and flavor to your dough.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This makes sure that the baking powder is evenly distributed in the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix until just combined—don’t overmix! This dough will be your delicious cookie base.
6. Scoop the Dough:
Scoop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives the cookies room to spread while they bake!
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are lightly golden. Once baked, take them out and let them cool slightly.
8. Prepare the Pecan Pie Filling:
While the cookies are cooling, prepare the pecan pie filling. In a medium bowl, combine the light corn syrup, packed brown sugar, melted butter, 1 teaspoon vanilla extract, and 1/2 cup of chopped pecans. Stir until well mixed.
9. Create Wells for Filling:
Use the back of a spoon to press a small well into the center of each slightly cooled cookie. This is where your delicious filling will go!
10. Fill the Cookies:
Spoon a generous amount of the pecan pie filling into each well. Don’t be shy; these cookies deserve a good helping!
11. Bake Again:
Put the cookies back in the oven and bake for an additional 8-10 minutes, until the filling is bubbly and set. Keep an eye on them to ensure they don’t overcook!
12. Cool the Cookies:
Once they’re done, take them out and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
13. Enjoy!
Now it’s time to savor these incredible pecan pie cookies! They’re perfect with a cozy cup of coffee or tea. Enjoy!
Can I Use Different Nuts in This Recipe?
Absolutely! While pecans are traditional for pecan pie cookies, you can substitute walnuts or almonds if you prefer. Just chop them finely, and feel free to adjust the amount based on your taste preference.
How Do I Store Leftover Cookies?
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator for up to a week, or freeze them for up to 3 months. Just ensure they’re wrapped well to avoid freezer burn!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough in advance! Shape it into a log, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. When you’re ready, slice and bake as directed. If frozen, let it thaw in the fridge overnight before slicing.
What If My Filling Is Too Runny?
If your pecan pie filling turns out too runny, don’t worry! You can bake the cookies a little longer, which will allow the filling to set up more. Just keep an eye on them to prevent burning! Alternatively, you can add a bit more chopped pecans to thicken it up.
