Description
These Pecan Pie Cookies combine the rich, nutty flavor of classic pecan pie with the chewy, buttery goodness of cookies. Perfect for holidays or anytime you want a bite-sized indulgence, these cookies feature a soft, flavorful dough topped with a gooey pecan filling, finished with a sprinkle of flaky sea salt. Simple to make and impossible to resist, they’re guaranteed to be a hit!
Ingredients
Scale
For the Cookie Dough
- 2 cups all-purpose flour, spooned and leveled
- 1 tsp. cornstarch
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup unsalted butter, cubed
- ½ cup dark brown sugar, packed
- ⅓ cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
For the Pecan Pie Filling
- 6 Tbsp. unsalted butter
- ⅓ cup dark brown sugar, packed
- ⅓ cup pure maple syrup
- 2 cups pecans, chopped
- ⅓ cup heavy cream
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- ⅛ tsp. salt
- Flaky sea salt, for finishing
Instructions
- Mix dry ingredients: Combine flour, cornstarch, baking soda, baking powder, and salt in a bowl.
- Cream butter and sugars: Use a stand mixer to cream the butter, dark brown sugar, and granulated sugar until smooth.
- Add wet ingredients: Mix in the vanilla, egg, and egg yolk until incorporated.
- Combine: Gradually add the dry ingredients to the wet mixture until a dough forms.
- Shape and chill: Scoop 2-tablespoon-sized dough balls, indent the center, and chill for at least 30 minutes.
- Make the filling: Simmer butter, sugar, maple syrup, and pecans in a saucepan, then add cream, spices, and salt. Let cool.
- Fill and bake: Spoon filling into cookie indents, bake at 350°F for 10–12 minutes. Sprinkle sea salt while warm.
Notes
- Chill dough for best results.
- Avoid overfilling to prevent spillovers.
- Allow cookies to cool to set the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 325 kcal
- Cholesterol: 64 mg