Description
Tender buttery Pecan Pie Cookies feature a rich shortbread base with gooey pecan pie filling and dark chocolate drizzle. This is an easy alternative to pecan pie, ready in 2 hours.
Ingredients
- For the Pecan Pie Filling: 1/2 cup packed light brown sugar
- 2 tablespoon heavy whipping cream
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon corn syrup
- 1/8 teaspoon salt
- 2/3 cup coarsely chopped pecans
- For the Cookie Dough: 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon whole milk
- 1 1/3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- For the Topping: 1/4 cup chopped pecans
- 4 oz melted dark chocolate
Instructions
- Combine brown sugar, heavy whipping cream, egg, vanilla extract, and salt in a small stainless steel saucepan and whisk until smooth. Add the chopped pecans and stir to combine.
- Place the saucepan over medium heat and cook while whisking constantly until the mixture just begins to bubble and thicken, about 5 to 7 minutes. Let it bubble for 30 seconds, then immediately remove from heat.
- Pour the filling into a clean bowl and let it cool completely, then refrigerate for about 1 hour until thoroughly chilled.
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Mix with a rubber spatula or electric hand mixer on medium speed for about 2 minutes until pale and fluffy.
- Add the egg yolk and vanilla extract to the butter mixture and mix well. Mix in the milk until combined.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture and fold until evenly incorporated and the dough is smooth.
- Turn the dough out onto a large piece of plastic wrap and shape it into a log about 10 inches long using floured hands. Wrap well and refrigerate for 1 hour or freeze for 30 minutes.
- Preheat your oven to 375°F and line 2 large cookie sheets with parchment paper.
- Slice the chilled dough into 13 equal portions and roll each portion into smooth balls. Place on prepared baking sheets spacing them 3 inches apart.
- Press a 1 teaspoon measuring spoon down in the center of each cookie to create a deep indent. Push the sides up or squeeze the cookie toward the center to contain the filling, pressing any cracks back together.
- Spoon about 1 teaspoon of the chilled filling into each indent, reserving the remaining filling for topping the baked cookies. Place the trays in the refrigerator for 15 minutes.
- Bake for 8 to 10 minutes until the cookies are nicely golden brown around the edges and the filling starts to bubble. Transfer trays to a wire rack and let cookies cool for 5 minutes before transferring individually to the rack.
- Once the cookies are completely cool, spoon a bit of the remaining filling on top of each cookie and sprinkle with chopped pecans. Drizzle with melted dark chocolate if desired.
Notes
- Replace corn syrup with maple syrup for a deeper flavor; you may need to cook the filling slightly longer.
- Use dark brown sugar in the filling for a more pronounced molasses flavor.
- Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes before chopping to improve their nutty flavor.
- Try Cape Fear or Schley pecans for their high-oil content.
- Skip the dark chocolate drizzle and sprinkle sea salt over the warm cookies for a sweet and salty variation.
- Make mini cookies by dividing the dough into 20 portions and reducing the baking time to 6 to 8 minutes.
- Chill the dough for the full time to prevent spreading.
- Refrigerate the filling for at least 1 hour before use so it thickens enough.
- Let the cookies cool on the baking tray for 5 minutes before moving them to a wire rack.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week. Freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American