Pecan Pie Cookies
These pecan pie cookies are made with a soft butter cookie and topped with gooey, delicious pecan pie filling. Make these cookies when you want the flavor of pecan pie without the effort!
Ingredients
For the Cookies
- 1 cup unsalted butter 226g, 2 sticks, room temperature
- 1/2 cup granulated sugar 100g
- 2 1/2 cups all purpose flour 320g
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Pecan Pie Filling
- 1/2 cup unsalted butter 113g, cold
- 3/4 cup brown sugar 156g
- 1/4 cup dark corn syrup 80ml
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp cornstarch
- 1/4 cup heavy cream 50ml
- 3/4 cups roughly chopped pecans 100g
- flaky salt to garnish
Instructions
For the Cookies
- Preheat the oven to 350°F (roughly 180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix 1 cup (226g) of room temperature butter with 1/2 cup (100g) of granulated sugar using a spatula.*
- Once combined, add 2 1/2 cups (320g) of all purpose flour, 1/2 tsp of salt and 1 tsp of vanilla and mix again until just combined.
- Scoop balls of cookie dough, 3 Tbsp each, roll them into a ball and place on a cookie sheet. These cookies are large, you may want to bake in two batches.
- Using a 1/4 cup measuring cup, press an indent into the center of each cookie dough ball, dipping the bottom of the 1/4 cup measuring cup into some flour so it doesn't stick.
- Once you've created an edge, pinch together any cracks that were created when you made the indent so that there is a smooth border.
- Bake for 13-15 minutes or until the bottoms start to brown slightly. These cookies are large, so their bake time is longer than normal.
- Once baked, remove from the oven and allow to cool.
For the Pecan Pie Filling
- In a small saucepan, add 1/2 cup (113g) of cold unsalted butter, 3/4 cup (156g) of brown sugar and 1/4 cup (80ml) of dark corn syrup and heat over medium heat until the sugar dissolves and the mixture begins to bubble slightly.
- Add 1 tsp of cinnamon, 1/2 tsp of salt and 1 tsp of cornstarch directly to the pan and stir well. The mixture will start to thicken, keep it moving.
- Add 1/4 cup (50ml) of heavy cream and 3/4 cup (100g) of slightly chopped pecans and stir. Once the filling has thickened slightly, remove it from the heat to cool for about 20 minutes.
For the Assembly
- Spoon the cooled pecan pie filling into the indents in the cookies, sprinkle with a bit of flaky salt and enjoy!
- The longer the cookies sit, the more the pecan pie filling will thicken.
Notes
*This cookie base can be made with a mixer, but just be sure to not overman. Mix just until the ingredients are combined. For best results, mix by hand.