Description
Soft, chewy sugar cookies with a rich, buttery pecan pie filling. A delightful combination of two classic desserts!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- ¼ cup corn syrup
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
- Pinch of salt
Instructions
- Make the Pecan Pie Filling: In a medium saucepan, melt the butter over medium heat. Add the packed light brown sugar and corn syrup. Whisk constantly until the sugar is dissolved and the mixture is smooth (2-3 minutes). Stir in the heavy cream and vanilla extract. Bring to a gentle simmer, stirring occasionally. Remove from heat and stir in the chopped pecans and a pinch of salt. Let cool completely.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Cover and chill in the refrigerator for at least 30 minutes (up to 24 hours).
- Assemble the Pecan Pie Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the cookie dough from the refrigerator. Roll the dough into 1-inch balls. Place on prepared baking sheets, leaving 2 inches between each cookie. Make an indentation in the center of each cookie using your thumb or the back of a spoon. Spoon 1-2 teaspoons of the cooled pecan pie filling into each indentation.
- Bake the Pecan Pie Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the filling is bubbly. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use softened butter for a light and fluffy cookie dough.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough prevents excessive spreading.
- Cool the filling completely before filling the cookies.
- Don’t overfill the cookies.
- Bake until lightly golden brown.
- Let the cookies cool completely before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes