Pecan Pie Cookies
Pecan Pie Cookies bring together the nostalgic warmth of pecan pie and the convenience of handheld treats. These buttery cookies feature a melt-in-your-mouth shortbread base, filled with gooey pecan pie filling for a decadent twist on a classic dessert.
Each bite offers a delightful medley of textures—crumbly cookie, caramelized pecans, and velvety chocolate drizzle. Perfect for holiday gatherings or cozy nights in, these cookies deliver festive charm without the hassle of a full pie.
Whether you’re entertaining guests or indulging your sweet tooth, Pecan Pie Cookies are a simple yet stunning treat. Their rich flavors and elegant presentation make them an irresistible addition to any dessert spread.
Pecan Pie Cookies: Ingredients Spotlight
- Brown Sugar: The heart of the pecan pie filling, lending a rich, caramelized sweetness to every bite.
- Pecans: Coarsely chopped to provide a nutty crunch that balances the gooey filling.
- Unsalted Butter: The foundation of the cookie dough, delivering a tender, melt-in-your-mouth texture.
- Vanilla Extract: Infusing the cookies and filling with warm, aromatic notes.
- Dark Chocolate: Optional but irresistible, adding a luxurious drizzle of bittersweet elegance.
Recipe Tips
- Chill the Dough for Perfect Results
Refrigerating the cookie dough ensures a firm texture and prevents excessive spreading during baking. You can roll the dough into a log for easier slicing or keep it in a bowl to scoop individual portions. Proper chilling enhances the cookies’ buttery structure, giving you that perfect bite. - Master the Pecan Filling
Cooking the pecan filling until it thickens slightly ensures it sets beautifully inside the cookie. Whisk constantly to prevent burning, and let the filling cool completely before use. This step avoids runny filling and ensures a gooey, flavorful center. - Customizing Your Cookies
For added depth, consider toasting the pecans lightly before incorporating them into the filling. Drizzling dark chocolate is optional, but it adds a luxurious finish and complements the sweetness of the pecan filling with a touch of bittersweet contrast.
What to Serve with Pecan Pie Cookies
- Vanilla Ice Cream
Serve these cookies warm with a scoop of creamy vanilla ice cream. The cool, velvety ice cream perfectly contrasts the warm, gooey pecan filling, creating a dessert experience reminiscent of classic pecan pie à la mode. - Spiced Coffee or Latte
Pairing the cookies with a cup of cinnamon-spiced coffee or a nutmeg-dusted latte enhances the nutty, buttery flavors. This cozy combination is ideal for holiday mornings or as an indulgent afternoon treat. - Fresh Whipped Cream
A dollop of lightly sweetened whipped cream brings an airy, creamy element that balances the richness of the cookies. Add a sprinkle of cinnamon or a drizzle of caramel for an extra festive touch.
FAQ
1. Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and pecan filling up to 2 days in advance. Store them separately in the refrigerator and assemble just before baking for the freshest results.
2. Can I substitute the corn syrup?
Absolutely. Maple syrup works as a great alternative, adding a slightly different flavor profile while maintaining the sticky, caramelized texture of the filling.
3. How do I store leftover cookies?
Store baked cookies in an airtight container at room temperature for up to 3 days. To maintain their freshness, refrigerate for up to a week or freeze for longer storage.
4. Can I omit the chocolate drizzle?
Yes, the cookies are delicious without the chocolate drizzle. However, the drizzle adds an extra layer of decadence, making them feel more indulgent for special occasions.
Pecan Pie Cookies
Ingredients
- For the pecan pie filling:
- ½ cup 110g packed light or dark brown sugar
- 2 tablespoons 30ml heavy whipping cream (35%)
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 tablespoon 15ml corn syrup or maple syrup
- ⅛ teaspoon salt
- ⅔ cup 85g coarsely chopped pecans
- For the cookie dough:
- ½ cup 113g unsalted butter, softened
- ⅓ cup 65g granulated sugar
- ¼ cup 55g packed light brown sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 1 tablespoon 15ml whole milk
- 1 ⅓ cups 190g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- For the topping optional:
- ¼ cup 30g chopped pecans
- 4 oz 113g melted dark chocolate
Instructions
- Prepare the pecan pie filling:
- In a small 1-quart saucepan, combine the brown sugar, heavy whipping cream, egg, vanilla extract, corn syrup or maple syrup, and salt. Whisk the ingredients thoroughly. Stir in the chopped pecans and heat the mixture over medium heat, whisking continuously until it begins to thicken and bubble gently. Allow it to bubble for 30 seconds before removing it from the heat. Transfer the filling to a clean bowl and let it cool completely before refrigerating for approximately 1 hour until well-chilled.
- Prepare the cookie dough:
- In a large mixing bowl, cream the softened butter, granulated sugar, and light brown sugar using a spatula or an electric mixer at medium speed until light and fluffy, approximately 2 minutes. Incorporate the egg yolk and vanilla extract, mixing well, followed by the milk.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold this dry mixture into the creamed butter mixture until a smooth dough forms.
- Chill the dough:
- Shape the dough into a 10-inch log on a sheet of plastic wrap using floured hands. Wrap it tightly and refrigerate for 1 hour, or freeze for 30 minutes. Alternatively, cover the bowl of dough and refrigerate directly.
- Prepare baking sheets:
- Line two large baking sheets with parchment paper. If using the log method, slice the dough into 13 equal pieces and roll each into a smooth ball. If using the bowl method, divide the dough into 13 portions, rolling each into a ball. Place them on the prepared baking sheets, leaving 3 inches of space between each.
- Create indents and add filling:
- Use a 1-teaspoon measuring spoon to press a deep indentation into the center of each cookie ball. If any cracks form, gently press them together. Spoon approximately 1 teaspoon of chilled filling into each indent. Reserve any leftover filling for later use. Refrigerate the assembled cookies for 15 minutes.
- Bake the cookies:
- Preheat the oven to 375°F (190°C). Bake the cookies for 8–10 minutes or until the edges turn golden brown and the filling begins to bubble. Transfer the trays to a wire rack and let the cookies cool for 5 minutes before moving them individually to the rack to cool completely.
- Finish the cookies:
- Once cooled, top each cookie with a small amount of the reserved filling and sprinkle additional chopped pecans if desired. Optionally, drizzle the cookies with melted dark chocolate for an elegant touch.
