Description
Delight in these homemade Pecan Pie Cookies, combining a tender buttery cookie base with a rich, caramelized pecan filling that captures the essence of classic pecan pie in a perfectly portioned treat. These thumbprint-style cookies are easy to make and perfect for holiday gatherings or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a baking sheet with parchment paper to ensure easy removal and even baking of your cookies.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg followed by vanilla extract, ensuring they are fully incorporated to provide moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Form Dough: Gradually incorporate the dry ingredients into the wet ingredients, mixing until a soft dough forms, careful not to overmix to maintain tenderness.
- Shape and Create Wells: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten each slightly. Use your thumb or the back of a spoon to press a small well in the center of each cookie, which will hold the pecan filling.
- Prepare Filling: In a small saucepan over medium heat, combine the brown sugar, heavy cream, unsalted butter, and vanilla extract. Stir continuously until the mixture smooths out and begins to simmer, then remove from heat and stir in the chopped pecans.
- Fill Cookies: Spoon about a teaspoon of the pecan filling into the center well of each cookie, being careful not to overfill.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For enhanced flavor, toast the pecans lightly before adding them to the filling for a nuttier aroma.
- Consider drizzling the cooled cookies with melted chocolate or caramel sauce for an indulgent twist.
