Description
Enjoy these Pecan Pie Cookies, which blend a buttery cookie base with a luscious pecan pie filling. Perfectly chewy and packed with flavor, they are a delightful treat for any occasion.
Ingredients
Scale
- 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
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped pecans and optional chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- In a medium saucepan over low heat, combine the corn syrup, remaining brown sugar, and a pinch of salt. Stir until smooth, then remove from heat and stir in an additional 1 cup of chopped pecans.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Press down in the center of each cookie dough ball to create a small well.
- Spoon a small amount of the pecan pie filling into each well, being careful not to overfill.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy the delicious combination of buttery cookie, crunchy pecans, and sweet filling!
Notes
- For a richer flavor, consider toasting the pecans before adding them to the dough and filling.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes