Pecan Pie Cookies

4 from 1 vote

Delicious, crunchy, pecan pie cookies are the perfect blend of cookie and pie that will have everyone coming back for more. These thumbprint cookies are filled with a sweet pecan mixture and baked to perfection.

Prep Time15

Cook Time12

Cool Time30

Total Time57

Servings: cookies

Author: Miranda Couse

Ingredients

Cookie

½ cup butter room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder

Pecan Pie Filling

½ cup light brown sugar packed
¼ cup light corn syrup
1 cups finely chopped pecans

Instructions

Cookie

Preheat the oven to 350 degrees F and line your cookie sheet with parchment paper.
In a large bowl, add the ½ cup butter and ¾ cup granulated sugar. Using a hand mixer on medium speed, beat until creamed.
Add the 1 large egg and 1 teaspoon vanilla extract. Stir until combined.
Add the 2 cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking powder to the wet ingredients and stir until the dry ingredients are combined and a dough forms.
Using a two tablespoon cookie scoop, scoop the dough balls and place 2 inches apart on a cookie sheet. If you want the cookies smooth, coat your hands with vegetable or canola oil and roll the dough between your hands. I didn’t do this.
Use the back of a round measuring spoon, or use a spoon, to make an indentation in the middle of each cookie. You may need to spray the spoon with nonstick cooking spray. This is where the pecan pie filling will go.
In a food processor or mini chopper, add the pecans. Pulse or chop with a knife to a fine chop, if you haven’t already.

Pecan Pie Filling

In a medium mixing bowl, add the ½ cup light brown sugar, ¼ cup light corn syrup, and 1 cups finely chopped pecans. Stir until thoroughly combined.
Add about 1 tablespoon or less of the pecan pie filling into the center of each cookie.
Place in the preheated oven and bake for 10-12 minutes or until the bottom edge starts to become golden.
Allow to cool and enjoy!
Place in an airtight container and store at room temperature.

Notes

Corn Syrup: Light or dark corn syrup will work for this recipe.

Storage: Store and an airtight container at room temperature for up to 1 week.

Freezing: The baked and cooled cookies can be frozen in an airtight freezer container or freezer bag for up to 3 months. Pop them on the counter to thaw for an hour or so before eating.

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