Description
These delightful Pecan Pie Cookies capture the classic flavors of pecan pie in a bite-sized treat. They feature a buttery cookie base filled with a gooey, nutty pecan mixture. Perfect for the holidays or anytime you want a sweet and nutty indulgence!
Ingredients
Units
Scale
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Pecan Filling:
- 1 cup finely chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Cookie Base:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Mix in the egg yolks and vanilla extract.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each.
- Create Indentations:
- Use your thumb or the back of a spoon to press a shallow indentation in the center of each dough ball.
- Make the Pecan Filling:
- In a small saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, and vanilla. Stir until the sugar dissolves and the mixture thickens slightly (about 2–3 minutes).
- Remove from heat and let cool slightly.
- Fill the Cookies:
- Spoon a small amount of the pecan filling into the center of each cookie. Be careful not to overfill.
- Bake:
- Bake the cookies for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, toast the pecans before making the filling.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies also freeze well for up to 3 months.