Pecan Pie Cookies

Craving the flavors of a traditional pecan pie but in a quick, easy-to-eat format? These Pecan Pie Cookies are the perfect solution! Imagine bite-sized cookies with all the nutty, buttery, and caramelized sweetness of pecan pie. They’re ideal for the holiday season or any time you need a delicious dessert that’s easy to share. Let’s dive into this crowd-pleaser that’s sure to be a hit at every gathering!

Why You’ll Love Pecan Pie Cookies

These cookies bring all the warm, comforting flavors of pecan pie into a compact, portable treat. Each cookie has a tender, buttery base topped with a pecan pie filling that caramelizes as it bakes, giving it the signature richness of the classic dessert. These cookies can be made in a fraction of the time a pie requires and can be frozen for make-ahead treats or gifting.

Ingredients

• For the Cookie Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• For the Pecan Filling:
• 1 cup pecans, chopped
• 1/3 cup brown sugar, packed
• 1/4 cup maple syrup (or corn syrup for a more classic taste)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions

this recipe

Step 1: Prepare the Cookie Dough

1. Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, blending until a soft dough forms.
3. Chill the Dough: Wrap the dough in plastic wrap and chill for at least 30 minutes to firm up.

Step 2: Make the Pecan Filling

1. In a medium bowl, combine the chopped pecans, brown sugar, maple syrup, melted butter, vanilla extract, and salt. Mix until well combined.

Step 3: Shape and Fill the Cookies

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Shape the Dough: Roll chilled dough into 1-inch balls and place them on the baking sheet, spaced about 2 inches apart. Use your thumb or the back of a spoon to press an indentation in the center of each cookie.
3. Fill the Cookies: Spoon a small amount of pecan filling into each indentation, pressing gently to secure.

Step 4: Bake and Cool

1. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
2. Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Pecan Pie Cookies

• Chill the Dough: This helps the cookies hold their shape, so don’t skip this step!
• Use Fresh Pecans: Fresh, high-quality pecans add a delightful crunch and flavor. Avoid older nuts, as they can taste bitter.
• Freeze for Later: These cookies freeze well! Simply store in an airtight container and freeze for up to 3 months.

Variations to Try

• Chocolate Drizzle: Drizzle melted chocolate over the cookies for a rich chocolate-pecan treat.
• Bourbon-Infused: Add a teaspoon of bourbon to the filling for a spiked twist.
• Caramel Lovers: Add a spoonful of caramel sauce to the filling for extra gooeyness.

Serving Suggestions

Serve these cookies warm with a scoop of vanilla ice cream or alongside coffee for a delectable snack. They’re also excellent on a holiday dessert table or packaged up as a homemade gift.

Nutritional Information (per serving)

• Calories: 150
• Fat: 9g
• Carbohydrates: 16g
• Protein: 1g

Closing Thoughts

Pecan Pie Cookies bring an innovative twist to a timeless dessert, allowing you to enjoy all the flavors of pecan pie in cookie form! Perfectly balanced between chewy and crunchy, they’re a must-try for cookie lovers everywhere. Bake a batch, share them with friends and family, and watch these treats become an instant favorite!

Serving and Storage Tips for Pecan Pie Cookies

Serving Tips:

• Warm Up Before Serving: For an extra gooey, caramelized experience, warm the cookies in the oven for 3-5 minutes at 300°F (150°C) just before serving.
• Pair with Ice Cream: Serve these cookies with a scoop of vanilla or butter pecan ice cream for a decadent treat.
• Holiday Display: Arrange the cookies on a dessert platter and garnish with whole pecans or a light dusting of powdered sugar for a festive look.

Storage Tips:

• Room Temperature: Store pecan pie cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
• Refrigerator: For longer freshness, store them in the refrigerator for up to 10 days.
• Freezing: These cookies freeze exceptionally well. Place in an airtight container or freezer-safe bag, with parchment paper between layers, and freeze for up to 3 months. Thaw them at room temperature or warm them briefly in the oven before serving.

Following these tips will keep your Pecan Pie Cookies fresh and flavorful, ready to enjoy any time!

1. Can I make Pecan Pie Cookies ahead of time?

• Yes! Pecan Pie Cookies are a great make-ahead treat. You can prepare the cookie dough and pecan filling up to 2 days in advance, storing both in the refrigerator. Alternatively, bake the cookies and store them in an airtight container for up to 5 days, or freeze them for up to 3 months.

2. Can I substitute maple syrup in the pecan filling?

• Absolutely! You can use corn syrup, honey, or agave syrup instead of maple syrup. Each sweetener brings a slightly different flavor, but all will still result in a delicious, gooey filling.

3. How do I prevent the cookies from spreading too much?

• Chilling the dough is key to preventing excessive spreading. Also, make sure to use a parchment-lined baking sheet to help the cookies maintain their shape. If you prefer thicker cookies, refrigerate the dough balls on the baking sheet for about 10 minutes before baking.

4. Can I use whole pecans instead of chopped?

• Chopped pecans work best, as they fit nicely into the cookie indentation. However, you can also use whole pecans as a decorative topping on each cookie if you like, or roughly chop whole pecans for a chunkier filling.

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