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Pecan Pie Cookies Recipe

Pecan Pie Cookies Recipe
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★★★★★

5.3 from 29 reviews

These Pecan Pie Cookies combine the buttery richness of classic pecan pie with the chewy, tender texture of cookies. Featuring a nutty, spiced pecan pie filling nestled inside a buttery cookie dough, they are perfect for holiday treats or any time you crave a sweet and satisfying dessert with the warmth of cinnamon, cloves, and nutmeg.

Ingredients

Scale

Dry Ingredients for 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

Cookie Dough

  • 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

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

Finishing

  • Flaky sea salt, for finishing

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all purpose flour, cornstarch, baking soda, baking powder, and salt until evenly mixed. Set aside.
  2. Cream Butter and Sugars: Place the cubed unsalted butter, dark brown sugar, and granulated sugar into a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes until the mixture is smooth and creamy.
  3. Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Mix until fully incorporated, using a rubber spatula to scrape down the sides of the bowl as needed.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, about 1/4 cup at a time, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
  5. Shape Cookie Dough: Using a 2 tablespoon cookie scoop, portion the dough into balls. Roll each ball between your hands to smooth, then use the back of a tablespoon (lightly floured to prevent sticking) to press an indent in the center of each ball. You should get approximately 14-16 cookies. Chill the shaped dough in the refrigerator for at least 30 minutes or up to 24 hours.
  6. Prepare Pecan Pie Filling: In a medium saucepan over medium heat, melt the unsalted butter with the dark brown sugar, maple syrup, and chopped pecans. Allow the mixture to melt and then simmer gently for 2-3 minutes.
  7. Add Cream and Spices: Stir in the heavy cream, ground cinnamon, ground cloves, ground nutmeg, and salt. Bring the mixture back to a gentle bubble and let it cook for 1-2 minutes. Remove from heat and allow to cool. The filling will be runny when hot but will thicken as it cools.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
  9. Fill Cookie Indents: Scoop about 2 teaspoons of the cooled pecan pie filling into the indentations of each chilled cookie dough ball. Be careful not to overfill to minimize spilling during baking.
  10. Bake Cookies: Bake 6 cookies per tray to allow room for spreading. Bake for 10-12 minutes, aiming for 10 minutes to achieve a chewy texture. The cookies will spread slightly during baking.
  11. Shape and Finish Cookies: While still warm, use the back of a spoon to gently swirl the pecan pie filling in the center to create a smooth circular shape. Once cooled slightly, add a small additional spoonful of pecan filling on top to make them look full and luscious. Sprinkle a pinch of flaky sea salt on top of each cookie.
  12. Cool and Set: Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Allow the pecan pie filling to firm up before serving. Enjoy your delicious pecan pie cookies!

Notes

  • Chilling the cookie dough before baking helps prevent excessive spreading and enhances flavor development.
  • Flaky sea salt sprinkled on top adds a perfect balance to the sweetness and enhances the pecan pie flavor.
  • Use room temperature eggs for better mixing and cookie texture.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • To prevent sticky hands, lightly flour your spoon or spatula when making indents and swirling the filling.

Nutrition

Keywords: pecan pie cookies, pecan cookies, holiday cookies, pecan pie filling, chewy cookies, spiced cookies, maple syrup cookies

Find it online: https://zarameals.com/pecan-pie-cookies-recipe/