Description
Delicious Pecan Pie Cookies combine buttery, chewy cookie dough with a rich, gooey pecan pie filling, offering the perfect blend of classic dessert flavors in an easy-to-make cookie form. With a balance of warm spices and a touch of flaky sea salt, these cookies are an irresistible treat for pecan pie lovers.
Ingredients
Units
Scale
Cookie Dough
- 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
- 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
- flaky sea salt, for finishing
Instructions
- Combine Dry Ingredients: In a large bowl, mix together all purpose flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the cubed butter, dark brown sugar, and granulated sugar together on medium speed until smooth and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture and blend until incorporated, scraping down the sides with a rubber spatula to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients about 1/4 cup at a time, mixing until fully incorporated and a dough forms.
- Shape the Dough: Using a 2-tablespoon cookie scoop, portion the dough and roll into balls. Press the back of a floured tablespoon into the center of each ball to create an indent. Repeat until all dough is shaped into about 14-16 cookies. Chill the shaped dough in the refrigerator for at least 30 minutes, or up to 24 hours.
- Prepare Pecan Pie Filling: In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, maple syrup, and chopped pecans. Allow the butter to melt and the mixture to simmer for 2-3 minutes.
- Add Cream and Spices: Stir in the heavy cream, ground cinnamon, ground cloves, ground nutmeg, and salt. Let the mixture bubble for an additional 1-2 minutes. Remove from heat and allow the filling to cool and thicken.
- Preheat Oven and Fill Cookie Dough: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Spoon about 2 teaspoons of cooled pecan pie filling into the indent of each chilled cookie dough ball—you want just enough to fill without spilling over.
- Bake Cookies: Bake 6 cookies at a time to allow space for spreading. Bake for 10-12 minutes, aiming for 10 minutes for a perfect chewy texture. While warm, swirl the filling gently to form neat circles.
- Finish and Cool: Once out of the oven, add remaining pecan pie filling atop each cookie to give them a full, glossy appearance. Sprinkle with flaky sea salt. Allow cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely and set the filling.
Notes
- Use room temperature eggs for easier mixing and smoother dough texture.
- Chilling the dough is essential to prevent spreading and to maintain the cookie’s shape during baking.
- Flouring the spoon when making indents prevents sticking and ensures a clean cavity for the filling.
- Baking in small batches ensures even spacing and prevents cookies from merging while baking.
- Adding flaky sea salt enhances the complex sweet and nutty flavors, balancing sweetness.
Nutrition
- Serving Size: 1 cookie (approximately)
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
