Even though it’s no longer pie season, I am still craving the delicious nutty flavors of pecan pie!!
But December is cookie season and I’m all about the soft chewy texture of a cookie! This is exactly how these Pecan Pie Cookies were invented!
I actually remember my grandma making something very similar to this one time. As a child, I didn’t fully appreciate pecan pie, so I don’t think I had any. Oh, how I regret that decision. But don’t worry, I plan to make up for that missed opportunity as often as possible!
I put a little spin on my shortbread cookies by using brown sugar instead of white sugar. I love love love brown sugar. It’s just got a depth of sweetness that I feel white sugar lacks. Also, the molasses in brown sugar lends to a softer, chewier cookie. I wanted the pecan filling to be very close to the filling of an actual pecan pie, so I included most of the same ingredients, besides corn syrup. I did add cornstarch so the filling would still be thick and gooey like a classic pecan pie!
On a side note, the cookies are pretty small, so make sure you chop the pecans pretty finely! I wouldn’t pulverize them, but a nice small chop will help them fit better in the center of the cookie.
1 cup of brown sugar, packed
3/4 cup of butter, room temperature
1 teaspoon of vanilla
1/4 teaspoon of cinnamon
2 cups of flour
1 teaspoon of baking powder
Pinch of salt
1/2 cup of finely chopped pecans
1/2 stick of melted butter
1/4 cup of brown sugar
1 teaspoon of vanilla
2 teaspoons of cornstarch
A pinch of salt
In a large mixing bowl, combine softened butter and brown sugar. Using a hand mixer, cream butter and sugar together until light and fluffy. Then add one egg and mix together. Once the egg has been fully incorporated, add the vanilla. In a separate bowl, combine flour, baking powder, salt, and cinnamon. Whisk together. Add the flour in slowly, I like to add it in three different increments! As you’re adding in the flour, it’ll start to get a little harder on the mixer, but that’s a good thing! It means your dough is coming together!
Then, using a small cookie scoop, grab some of the cookie dough and roll it into a ball. Then, using your thumb or finger, make a little bowl in the middle. Make sure you don’t go all the way down! I also like to leave a thick border around the cookie, so none of the filling leaks out as the cookie bakes. Then, place in the freezer for about 10 minutes.
While the cookies are in the freezer, preheat the oven to 350-degrees. In a microwave-safe bowl, melt the butter. I like to chop my pecans pretty small so they all fit in the cookie bowl! Then add the chopped pecans, brown sugar, vanilla, cornstarch, and salt. Mix everything together.
Take the cookies out of the freezer and place a little dollop of the pecan filling in the middle. Then, place one slice of pecan on top. Bake in the oven for about 12-14 minutes, depending on how big your cookies are. They will be puffed out and the bottoms will be golden brown.
Allow to cool slightly before serving up on a large cookie platter!
These cookies seriously taste like a mini pecan pie! It’s crazy how you get the ooey-gooey filling of a classic pecan pie surrounded by a soft, buttery cookie. I really like the addition of the pecan slice on top because it adds a nice crunch to an otherwise very soft cookie! If you’re a fan of pecan pie, you must try these cookies!
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