Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, featuring a soft, buttery cookie base filled with a rich, sweet pecan mixture. Perfect for holiday gatherings and gifting, these thumbprint cookies offer a satisfying balance of crunchy pecans and gooey filling, all baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Pecan Filling
- 2/3 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter (melted)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg and 1 teaspoon vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a soft, cohesive dough forms that is easy to shape.
- Shape Dough Balls: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet to allow space for spreading.
- Create Indentations: Use your thumb or the back of a teaspoon to gently press an indentation in the center of each dough ball, which will hold the pecan filling.
- Prepare Pecan Filling: In a small bowl, combine chopped pecans, 1/4 cup brown sugar, heavy cream, melted butter, and 1/2 teaspoon vanilla extract until well mixed, forming a rich, flavorful filling.
- Fill Cookies: Spoon about 1 teaspoon of the pecan filling into each indentation, distributing evenly to ensure each cookie is generously filled.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden, indicating they are cooked through but still tender.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preserving their shape and texture.
Notes
- For enhanced flavor, you can toast the chopped pecans lightly before mixing into the filling.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies are an excellent choice for holiday cookie trays or as thoughtful homemade gifts.
