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Easy, Chewy Pecan Pie Cookies

A close-up stack of three gooey, glazed pecan pie cookies topped with whole pecans.
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Make handheld pecan pie treats fast. These cookies feature a buttery base topped with a gooey, caramelized pecan filling, perfect for holidays or snacking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. For the cookie base: Cream together 1 cup softened butter and 1 cup brown sugar in a large bowl until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup of chopped pecans.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. Press a small indentation into the center of each dough ball using your thumb or the back of a spoon.
  5. For the gooey filling: In a small saucepan, combine the corn syrup, 1/2 cup brown sugar, and 2 tablespoons butter. Heat over medium heat, stirring until the butter melts and the sugar dissolves. Remove from heat.
  6. Whisk the lightly beaten egg, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and cinnamon into the warm syrup mixture.
  7. Spoon about 1 teaspoon of the pecan filling mixture into the indentation of each cookie base. Top with a few extra chopped pecans.
  8. Bake for 12 to 15 minutes, or until the edges of the cookies are golden brown and the filling is set but still looks slightly gooey.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a texture similar to a famous cookie chain, slightly underbake the cookies so the center remains very soft.
  • You can substitute walnuts for pecans if desired.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://dishicious.com/easy-chewy-pecan-pie-cookies-recipe/