Pecan Pie Cookies: A Delicious Twist on a Classic Dessert

Pecan Pie Cookies are a delightful twist on the classic dessert that many of us cherish during the holiday season. Imagine the rich, buttery flavor of pecan pie, but in a convenient, bite-sized cookie form! These cookies not only capture the essence of the traditional pie but also offer a unique texture that is both chewy and crunchy, making them irresistible.

Originating from the Southern United States, pecan pie has long been a staple at family gatherings and festive celebrations. The combination of sweet, gooey filling and crunchy pecans has made it a beloved dessert for generations. With Pecan Pie Cookies, you can enjoy all the flavors of this iconic dish without the need for a fork or plate, making them perfect for sharing at parties or enjoying as a sweet treat at home. It’s no wonder that people love these cookies; they are not only delicious but also incredibly easy to make, allowing you to indulge in the comforting taste of pecan pie anytime you desire!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 cup semi-sweet chocolate chips (optional)
• 1/2 cup corn syrup
• 1 teaspoon ground cinnamon

Preparing the Dough

1. **Cream the Butter and Sugars**: In a large mixing bowl, I start by creaming together the softened butter, granulated sugar, and brown sugar. I use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, making the cookies tender. 2. **Add Eggs and Vanilla**: Next, I add the two large eggs, one at a time, mixing well after each addition. Then, I pour in the vanilla extract. The eggs help bind the ingredients together and add moisture to the cookies. 3. **Combine Dry Ingredients**: In a separate bowl, I whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures that the leavening agent is evenly distributed throughout the flour. 4. **Mix Dry Ingredients into Wet Ingredients**: Gradually, I add the dry mixture to the wet ingredients, mixing on low speed until just combined. I make sure not to overmix, as this can lead to tough cookies. 5. **Fold in Pecans and Chocolate Chips**: Finally, I gently fold in the chopped pecans and, if I’m feeling indulgent, the semi-sweet chocolate chips. The pecans add that classic pecan pie flavor, while the chocolate chips provide a delightful contrast.

Chilling the Dough

6. **Chill the Dough**: Once the dough is well combined, I cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps the flavors meld together and makes it easier to handle when forming the cookies.

Preparing the Pecan Pie Filling

7. **Make the Pecan Pie Filling**: While the dough is chilling, I prepare the pecan pie filling. In a medium saucepan over low heat, I combine the corn syrup, remaining brown sugar, and a pinch of salt. I stir until the sugar dissolves and the mixture is smooth. 8. **Add Pecans**: I then remove the saucepan from the heat and stir in an additional 1 cup of chopped pecans. This filling will be used to top the cookies, giving them that signature pecan pie taste.

Shaping and Baking the Cookies

9. **Preheat the Oven**: I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures that the cookies don’t stick and makes for easy cleanup. 10. **Scoop the Dough**: After the dough has chilled, I use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet. I leave about 2 inches of space between each cookie, as they will spread while baking. 11. **Create a Well for the Filling**: Using my thumb or the back of a spoon, I gently press down in the center of each cookie dough ball to create a small well. This is where the pecan pie filling will go. 12. **Fill with Pecan Mixture**: I carefully spoon a small amount of the pecan pie filling into each well, being careful not to overfill. A teaspoon is usually the perfect amount. 13. **Bake the Cookies**: I place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.

Cooling and Serving

14. **Cool the Cookies**: Once baked, I remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely. 15. **Enjoy**: Once the cookies are completely cool, I can’t resist trying one (or two!). The combination of the buttery cookie, crunchy pecans, and sweet filling is simply irresistible. 16. **

Conclusion:

In summary, these Pecan Pie Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that combines the rich, buttery flavor of pecan pie with the convenience of a cookie. The unique texture and taste of these cookies will surely impress your family and friends, making them perfect for gatherings, holiday celebrations, or simply as a sweet snack to enjoy with your afternoon coffee. For serving suggestions, I recommend pairing these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. You can also experiment with variations by adding chocolate chips, a sprinkle of sea salt, or even a drizzle of caramel sauce on top to elevate the flavor profile even further. I encourage you to give this recipe a try and share your experience with me! Whether you stick to the classic version or put your own spin on it, I would love to hear how your Pecan Pie Cookies turn out. Don’t forget to snap a picture and share it on social media—let’s spread the joy of baking together! Happy baking! Print