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Pecan Pie Cookies

Soft, chewy cookies topped with gooey pecan pie filling - all the flavors of classic pecan pie in convenient cookie form.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
For the Pecan Topping
  • 1.5 cups pecan halves roughly chopped
  • 0.5 cup packed light brown sugar
  • 0.25 cup light corn syrup
  • 3 tbsp unsalted butter
  • 1 large egg beaten
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Optional Garnish
  • whole pecan halves for decoration
  • caramel sauce for drizzling

Equipment

  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Medium saucepan
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
  2. In medium bowl, whisk together flour, baking soda, and salt. Set aside for later incorporation.
  3. In large bowl, cream softened butter with both sugars until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then vanilla extract, mixing until well combined and smooth.
  5. Gradually mix in flour mixture until just combined. Don't overmix to ensure tender cookies.
  6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 8-10 minutes until edges are lightly set but centers still look slightly underbaked.
  8. While cookies bake, combine pecans, brown sugar, corn syrup, butter, beaten egg, vanilla, and salt in saucepan.
  9. Cook over medium heat, stirring constantly, for 2-3 minutes until mixture thickens and becomes glossy.
  10. Spoon about 1 tablespoon warm pecan mixture onto center of each partially baked cookie.
  11. Return to oven for 8-10 more minutes until topping is bubbly and cookie edges are golden brown.
  12. Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely before serving.

Notes

For best results, use fresh pecans and don't overbake - cookies should remain soft in centers. Store in airtight containers for up to 1 week or freeze for up to 3 months. Can be made ahead and frozen before adding topping.