Pecan Pie Cookie Recipe
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Pecan Pie Cookie Recipe
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These Pecan Pie Cookies will steal the show at every cookie exchange and Christmas get together! They taste just like pecan pie (or better!) in sharable, bite-size form. These soft, thumbprint cookies are filled with a buttery, nutty, caramelly, gooey, pecan pie filling that is so easy to make in minutes. These Pecan Pie Cookies store and freeze beautifully for the idyllic stress-free, make ahead recipe, the perfect cookie for every occasion!
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Ingredients
Large Thumbprint Cookies
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup (16 TBS) unsalted Danish Creamery European Style Butter at room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg + 1 egg yolk at room temperature
- 1 1/2 teaspoons vanilla extract
Pecan Pie Filling
- 1/3 cup dark corn syrup (may sub light, see notes)
- 1/3 cup packed light brown sugar
- 3 tablespoons unsalted Danish Creamery European Style Butter
- 1/4 teaspoon ground cinnamon
- 1/8 tsp EACH salt, ground cloves, ground nutmeg
- 1 1/4 cup roughly chopped pecans (about 1/4-inch chop)
Add Later
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
Cookies
- Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats (or bake the cookies in batches.)
- Whisk the flour, baking powder, cornstarch and salt together in a medium bowl (I like to use a large liquid measuring cup).
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes.
- Add egg, egg yolk, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- Beat in the dry ingredients on low speed, until just a few flour streaks remain. Stir by hand just until combined. Batter will be very thick.
- Using a large 3 tablespoon cookie scoop, scoop and roll balls, then line them 3 inches apart on the prepared baking sheets (6 per sheet).
- Using the backside of a tablespoon (or even your thumb or end of a wooden spoon), gently make an indentation in the center of each ball (see photos or video).
- Bake at 350 degrees F for 10-12 minutes or until the center is just set (the cookies will spread quite a bit in the oven).
- As soon as you remove the cookies from the oven, while still on the baking sheet, use the back of a 1/4 cup measuring cup to gently press down on the center of each cookie to make the impression deeper to make room for the filling.
- Let the cookies cool for 2-3 minutes, then carefully transfer to a wire rack to finish cooling. Once the cookies are cool, make the Pecan Pie Filling:
Pecan Pie Filling
- Add all the Filling ingredients to a medium saucepan EXCEPT the vanilla and heavy cream. Stir over medium-low until the butter is melted. Bring to a gentle simmer for 2 minutes, stirring often.
- Remove from heat and stir in the vanilla and heavy cream.
- Working somewhat quickly, fill each cookie with a heaping tablespoon Filling. If it gets too thick, return to heat to thin. Add a splash of heavy cream if needed. Enjoy!
Notes
- Corn syrup: This helps sweeten the filling, glue it together and prevents it from hardening. I prefer dark corn syrup for its richer, robust toasty flavor, but light corn syrup will also work, the flavor just won’t be as intense.
- Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 7 days. If chilled, bring the cookies to room temperature to soften the filling or microwave for 10 seconds to soften. Freeze for up to 3 month, then thaw overnight.
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