Pecan Pie Cookies recipe – Step by Step Guide : The base of these pecan pie cookies is made of soft, chewy sugar cookie dough, and the filling is a gooey, sweet, crispy pecan pie. Pecan pie in a portable treat form! Ideal for cookie exchanges during the holidays!
Now that the holidays are here, I’m serving these Pecan Pie Cookies for a fuss-free dessert.
Compared to making a whole pecan pie, my pecan pie cookies need less effort and time to prepare because they don’t include rolling pins, pie crusts, or intricate fillings that require lengthy cooling periods.
In addition, nobody likes to cut into the pie first and have a lot of it go bad. Unlike other cookies, these pecan pie ones won’t be easy for folks to get
Pecan Pie Cookies recipe – Step by Step Guide
Ingredients
- 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
For the 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 nutmeg
- 1/8 tsp. salt
- flaky sea salt, for finishing
Instructions
Put the sugars and cubed butter in the stand mixer bowl, then connect the paddle attachment. Using the mixer, cream until smooth, which should take one to two minutes.
1/2 cup unsalted butter, cut into cubes,1/2 cup dark brown sugar, packed,1/3 cup granulated sugar
Blend until combined after adding the egg, egg yolk, and vanilla essence. If any mixture is clinging to the bowl’s sides, scrape it off with a rubber spatula and stir again.
1 tsp. vanilla extract,1 large egg, room temperature,1 large egg yolk, room temperature
Add the dry ingredients one-fourth cup at a time, gradually. Stir until well combined.
Scoop and roll into balls with a 2 tbsp Cookie scoop. Then, form an indent in each ball of cookie dough with the back of a tablespoon. (To prevent the tablespoon from sticking to the cookie batter, I lightly floured it.) Continue with the leftover dough. I’ll give you about 14–16 cookies. For at least 30 minutes and up to 24 hours, refrigerate the formed cookie dough.
To make the pecan pie filling, put the butter, sugar, maple syrup, and nuts in a medium saucepan and melt it over medium heat. After letting it melt, boil it for around two to three minutes.
Preheat the oven to 350°F when you’re ready to bake. Use silicone baking mats or parchment paper to line two cookie sheets. Place about a tsp. of the pecan pie filling into the cavity made of cold cookie dough. Avoid adding excessive amounts as they may overflow and you can
Always put more on top when they come out of the oven.
I always bake for 10 minutes to get the ideal chewy cookie, however you can bake 6 cookies at a time on a pan because they spread a little.
To produce perfect circular cookies, while they are still warm, swirl a cup around the cookies. To make the cookies look really full, add the leftover pecan pie filling on top. Then, add a last flourish of flaky sea salt.
After 10 minutes of cooling on the cookie sheet, move the pie filling to a wire rack to finish cooling and allow it to set. Have fun!
Nutrition Information
- Serving: 1cookie,
- Calories: 325kcal (16%),
- Carbohydrates: 44g (15%),
- Protein: 7g (14%),
- Fat: 15g (23%),
- Saturated Fat: 9g (56%),
- Polyunsaturated Fat: 1g,
- Monounsaturated Fat: 4g,
- Trans Fat: 0.5g,
- Cholesterol: 64mg (21%),
- Potassium: 72mg (2%),
- Fiber: 1g (4%),
- Sugar: 22g (24%),
- Vitamin A: 482IU (10%),
- Vitamin C: 0.04mg,
- Calcium: 46mg (5%),
- Iron: 1mg (6%)