Ultimate Pecan Pie Cookies
Creamy, crunchy, and impossibly comforting — these Ultimate Pecan Pie Cookies take everything you love about pecan pie and shrink it into a perfectly bite-sized treat.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Saucepan
Ingredients
Dry Ingredients
- 140 grams all-purpose flour measured and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 115 grams unsalted butter room temperature, cut into cubes
- 100 grams light brown sugar for the cookie dough
- 1 large egg room temperature
- 1 teaspoon vanilla extract for the cookie dough
Pecan Filling
- 200 grams chopped pecans toasted lightly if desired
- 100 grams light brown sugar for the pecan filling
- 85 grams unsalted butter for the pecan filling
- 50 ml heavy cream
- 1/2 teaspoon vanilla extract for the pecan filling
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper. Allow racks to sit in the middle of the oven so cookies bake evenly.
- In a bowl, whisk together the flour, baking powder, and salt. Whisk until evenly combined and set aside.
- In another bowl, cream the room-temperature butter and 100 grams light brown sugar until fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand. Beat in the egg and 1 teaspoon vanilla extract until smooth.
- Gradually mix in the dry ingredients until just combined. Don’t overmix — you want a tender cookie, so stop when no streaks of flour remain.
- In a small saucepan over medium heat, melt 85 grams unsalted butter with 100 grams light brown sugar, stirring until the sugar dissolves and the mixture bubbles slightly. Stir in 50 ml heavy cream and bring to a gentle simmer for 1 minute to thicken slightly. Remove from heat and mix in 200 grams chopped pecans and 1/2 teaspoon vanilla extract.
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, spaced about 2 inches apart. Press down the center of each ball with your thumb or the back of a spoon to create a well for the filling.
- Spoon the pecan mixture into each well, filling it but leaving a small border so the filling doesn’t overflow.
- Bake for 12–15 minutes until the cookie edges are golden and the filling is bubbly. Cool on the baking sheet for 10 minutes then transfer to a wire rack to finish cooling.
Notes
Store cooled cookies in an airtight container for up to 3 days. For longer storage, refrigerate or freeze.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg