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Pecan Pie Cookies

These Pecan Pie Cookies are a whimsical twist on the classic pecan pie, merging the richness of a pie with the convenience of a cookie. They're crunchy and gooey, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
Pecan Pie Filling
  • 1/2 cup corn syrup
  • 1/8 cup maple syrup

Method
 

Preheat the Oven
  1. Begin by preheating your oven to 350°F (175°C).
Mix Wet Ingredients
  1. In a large mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Finally, stir in the vanilla extract.
Combine the Dry Ingredients
  1. In another bowl, whisk together the flour, salt, and baking soda.
  2. Gradually add this dry mixture to the butter-sugar mixture, stirring until just combined.
Add the Pecans
  1. Fold in the chopped pecans, ensuring an even distribution throughout the dough.
Prepare the Pecan Pie Filling
  1. In a small bowl, mix together the corn syrup and maple syrup.
Scoop and Fill
  1. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
  2. Use your finger or the back of a spoon to make a small well in the center of each mound, then fill that well with the syrup mixture.
Bake
  1. Pop the cookies in the oven and bake for about 10-12 minutes, or until the edges are golden brown.
Cool
  1. Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

If your dough is too sticky, chill it in the fridge for about 30 minutes before scooping and baking. These cookies can also be made nut-free by substituting pecans for chocolate chips or dried fruits. Store leftovers in an airtight container for up to a week, or freeze for a quick treat anytime.