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The Ultimate Gooey Pecan Pie Cookies

Close-up of a delicious pecan pie cookie topped with rich, glossy caramel and chopped pecans.
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Capture the rich, gooey, and nutty flavor of traditional pecan pie in a buttery, handheld cookie format. These cookies feature a soft shortbread base topped with a caramelized pecan filling that sets well for easy transport, making them ideal for holiday cookie exchanges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups pecan halves, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare the cookie base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  4. Scoop rounded tablespoons of dough and press them lightly into small rounds (about 1.5 inches wide) onto the prepared baking sheets.
  5. Prepare the pecan pie filling: In a medium saucepan, combine the brown sugar, corn syrup, melted butter, vanilla extract, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture just begins to bubble. Remove from heat.
  6. Whisk the lightly beaten eggs into the warm syrup mixture quickly to temper them. Stir in the chopped pecans.
  7. Spoon about 1 teaspoon of the pecan filling mixture onto the center of each cookie dough round. Do not spread the filling to the edges.
  8. Bake for 12 to 15 minutes, or until the cookie edges are lightly golden and the filling is bubbly.
  9. Let the cookies cool completely on the baking sheets for at least 20 minutes before moving them. The filling will set as it cools.

Notes

  • For a chewier cookie, slightly underbake the base by about one minute.
  • If you prefer a more uniform look for holiday cookie tins, chill the filled cookies briefly before baking to help the base hold its shape.
  • These cookies taste best when stored in an airtight container at room temperature for up to three days.

Nutrition

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