Description
Indulge in these Pecan Pie Cookies that perfectly combine a buttery, tender cookie base with a rich, nutty pecan pie filling. These American-style holiday cookies offer a delightful balance of sweetness and crunch, making them the ideal treat for festive gatherings or everyday snacking.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Pecan Filling
- 1 cup finely chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream the butter and sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and 1/2 cup brown sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add egg and vanilla: Beat in the large egg and 1 teaspoon vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution before adding to the wet ingredients.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture and mix until a cohesive dough forms, being careful not to overmix to maintain a tender crumb.
- Form cookie shapes: Scoop 1-tablespoon portions of dough and roll each into a ball. Place the dough balls evenly spaced on the prepared baking sheet. Use your thumb to make a small indentation in the center of each ball to hold the pecan filling.
- Prepare the pecan filling: In a small saucepan over medium heat, combine 1/2 cup brown sugar, heavy cream, 1 tablespoon butter, and 1/2 teaspoon vanilla extract. Stir continuously until the mixture is smooth and slightly thickened.
- Add pecans to filling: Stir in the finely chopped pecans and cook for an additional 1 to 2 minutes to meld the flavors and warm the nuts.
- Fill the cookies: Spoon a small amount of the warm pecan filling into the indentation of each cookie, distributing evenly to create a nutty center.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the cookie edges turn lightly golden brown, signaling they are done.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- For extra depth of flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes before adding them to the filling.
- You can drizzle the cooled cookies with melted chocolate for an elegant and festive touch that complements the nutty filling.
