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Pecan Pie Cookies

Pecan Pie Cookies

Soft, buttery cookies hold a gooey pecan pie filling that tastes just like the real thing. These handheld treats are easier than making a whole pie, and everyone loves them.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 14 Cookies
Calories 285 kcal

Ingredients
  

For the Cookies:

  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cut into cubes
  • 1/2 cup dark brown sugar packed
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg room temperature
  • 1 large egg yolk room temperature

For the Pecan Pie Filling:

  • 6 Tbsp unsalted butter
  • 1/3 cup dark brown sugar packed
  • 1/3 cup pure maple syrup
  • 2 cups pecans chopped
  • 1/3 cup heavy cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • Flaky sea salt for finishing

Instructions
 

  • Whisk your dry ingredients: Grab a big bowl and mix 2 cups flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt together. Set aside.
  • Cream butter and sugars: Put 1/2 cup cubed butter, 1/2 cup dark brown sugar, and 1/3 cup granulated sugar in your mixer. Beat 1-2 minutes until it looks fluffy and light.
  • Add wet ingredients: Mix in 1 egg, 1 egg yolk, and 1 tsp vanilla extract until everything combines well. Scrape the bowl sides with your spatula to get every bit.
  • Add dry ingredients slowly: Pour in your flour mixture about 1/4 cup at a time. Mix just until the flour disappears. Don't mix too much, or cookies get tough!
  • Shape and make wells: Use your 2 tablespoon scoop to make dough balls. Press a floured tablespoon back into each one to create a well. Chill the shaped dough for 30 minutes.
  • Make pecan filling: Put 6 Tbsp butter, 1/3 cup brown sugar, 1/3 cup maple syrup, and 2 cups chopped pecans in your saucepan over medium heat. Let it simmer 2-3 minutes.
  • Finish the filling: Stir in 1/3 cup heavy cream, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/8 tsp salt to the bubbling mixture. Cook 1-2 minutes, then cool completely.
  • Fill and bake: Heat oven to 350°F. Spoon 2 tsp cooled filling into each chilled cookie well. Bake 6 cookies per sheet for 10-12 minutes until edges turn golden brown.
  • Shape and top: While cookies are warm, spin a circular cutter or glass around each one to make perfect circles. Add more filling on top and sprinkle with flaky sea salt.
  • Cool completely: Leave cookies on the pan for 10 minutes, then move to a wire rack to cool all the way. This lets the filling set up and get gooey. ENJOY!!!

Notes

  • Toast your pecans in the oven before adding them to the filling. This brings out an amazing nutty flavor that really makes these cookies special.
  • Let the filling cool down completely before you add it to the cookie wells. Hot filling is way too runny and will overflow during baking.
  • Don't skip the 30-minute chill time for the shaped dough. This step keeps your cookies from spreading too much and losing their shape.
  • Only bake six cookies per sheet so they have room to spread properly. Too many cookies crowded together will bake into each other.
  • Store at room temperature 1-2 days or refrigerate up to one week. Freeze up to three months in an airtight container with parchment between layers.