Description
Pecan pie cookies are the perfect bite-sized version of the classic Southern dessert. Buttery, soft cookie bases are topped with a gooey, rich pecan filling that tastes just like traditional pecan pie. These cookies are ideal for holidays, cookie swaps, or whenever you’re craving that warm, caramelized pecan flavor in a handheld treat.
Ingredients
1 cup unsalted butter, softened
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
For the pecan filling:
1 cup chopped pecans
½ cup brown sugar
¼ cup heavy cream
1 tablespoon unsalted butter
¼ teaspoon cinnamon
Pinch of salt
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop the dough into 1 to 1½ inch balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
To make the filling, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and a pinch of salt in a small saucepan over medium heat. Stir frequently and cook until the mixture thickens slightly, about 2 to 3 minutes. Let it cool for a few minutes before spooning about 1 teaspoon of the pecan filling into the center of each cookie.
Bake the cookies for 12 to 14 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Let the filling cool slightly before adding it to the cookies so it doesn’t spread too much. If the cookie dough feels too soft, chill it for 20 minutes before shaping. These cookies store well in an airtight container at room temperature for up to five days and can be frozen for longer storage. For extra flavor, toast the pecans before adding them to the filling.