Description
These pecan pie cookies combine the flavor of classic pecan pie with the convenience of a handheld treat. A soft, buttery cookie base holds a gooey pecan filling, making them perfect for holidays or everyday indulgence.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Cream softened butter and brown sugar in a mixing bowl until light and fluffy.
- Mix in the egg yolk and vanilla extract until smooth.
- Stir in flour and salt just until a soft dough forms. Do not overmix.
- Cover and refrigerate dough for 30 minutes.
- In a small bowl, mix chopped pecans, brown sugar, melted butter, cream, and vanilla extract until well coated.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place on baking sheet, spaced apart.
- Use your thumb or a spoon to make an indentation in the center of each cookie.
- Fill each center with a small spoonful of pecan filling.
- Bake for 10–12 minutes until edges are golden and centers are set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Add a pinch of cinnamon to the dough for warmth.
- Drizzle cooled cookies with melted chocolate for extra indulgence.
- Use dark brown sugar for a deeper caramel flavor.
- Chill dough for easier shaping and better cookie structure.
- Microwave for 10 seconds to enjoy warm.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
