Buttery Pecan Pie Cookies
These cookies combine the flavors of pecan pie with a buttery cookie base.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
Pecan Filling
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup corn syrup or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until combined.
- Gradually mix in the flour and salt until a dough forms.
- In another bowl, combine all the pecan filling ingredients and mix well.
- Scoop tablespoon-sized portions of dough onto the baking sheet. Press your thumb into the center of each cookie to create a well.
- Fill each well with a teaspoon of the pecan filling.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store the cookies in an airtight container for up to 3 days.