All the warmth of a pecan pie wrapped up in a cookie! These buttery, soft-centered cookies with a gooey, nutty pecan filling are perfect for holiday gatherings or anytime you crave a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Calories: Approximately 120 per cookie
- Yield: 18 cookies
Ingredients :
For the Cookie Base:
- 1/2 cup unsalted butter, softened
Softened butter makes it easy to cream with sugar, creating a tender cookie base. - 1/2 cup granulated sugar
Sweetens the dough and helps create a slightly crisp edge. - 1 large egg yolk
Adds richness and helps bind the dough without making it too wet. - 1 tsp vanilla extract
Adds a warm, sweet aroma that complements the pecan filling. - 1 1/4 cups all-purpose flour
The base structure of the cookie. - 1/4 tsp salt
Enhances all the flavors in the cookie base.
For the Pecan Filling:
- 1/2 cup chopped pecans
Chopped finely so they fit well in the cookie indentation. - 1/4 cup brown sugar, packed
Adds a caramel-like sweetness and complements the pecans. - 1/4 cup light corn syrup
Gives the filling a sticky, gooey texture, similar to traditional pecan pie. - 1 tbsp unsalted butter, melted
Adds richness and depth to the filling. - 1/2 tsp vanilla extract
Adds a touch of warmth to the filling. - Pinch of salt
Balances the sweetness in the filling.
Step-by-Step Directions:
- Preheat the Oven:
- Set your oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Make the Cookie Base:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Add in the egg yolk and vanilla extract, and mix until fully incorporated.
- Gradually add the flour and salt, mixing just until combined. The dough should look crumbly but hold together when pressed. Avoid over-mixing to keep the cookies tender.
- Shape the Dough:
- Use a tablespoon to scoop dough portions and roll each into a ball with your hands.
- Place each dough ball onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Use your thumb or the back of a small spoon to create an indentation in the center of each ball. This will hold the pecan filling, so make the indentation deep enough but avoid pressing all the way through.
- Prepare the Pecan Filling:
- In a small bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Stir until everything is well combined, creating a sticky, gooey mixture.
- Fill the Cookies:
- Spoon a small amount of the pecan filling into the indentation of each cookie, filling it to the top. Be careful not to overfill, as the filling may spread slightly during baking.
- Bake the Cookies:
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely.
Tips & Tricks:
- Storage: Store these cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 2 months. Thaw at room temperature before serving.
- For Extra Caramelization: If you prefer a slightly deeper caramel flavor, use dark brown sugar in the filling instead of light brown sugar.
- Topping Idea: Drizzle melted chocolate or sprinkle a bit of sea salt on top for an extra flavor boost!
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Doubling the Recipe: This recipe doubles easily if you need a larger batch for holiday gatherings or gifting.
