Chewy Pecan Pie Cookies with Caramelized Filling
Chewy Pecan Pie Cookies with Caramelized Filling: The Ultimate Treat
If you love pecan pie but are looking for a twist, then you’re in for a delightful surprise! Chewy Pecan Pie Cookies with Caramelized Filling are a perfect blend of soft, chewy cookie goodness and rich, nutty pecan filling. Addressing your sweet cravings, these cookies encapsulate the essence of traditional pecan pie in a portable form. Perfect for sharing during the holidays or enjoying with your afternoon coffee, these cookies are truly a treat to savor.
Why Make This Recipe
These cookies are not only delicious but also incredibly easy to make. With their soft texture and sweet, caramelized filling, they are a perfect bite-sized dessert that packs a lot of flavors. You can impress your friends and family with these homemade cookies, and they’re an excellent gift during festive seasons. Plus, the combination of toasted pecans, buttery goodness, and warm vanilla aroma will fill your kitchen with a comforting scent that’s hard to resist.
How to Make Chewy Pecan Pie Cookies with Caramelized Filling
Ingredients
To make these delightful cookies, you’ll need the following ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped pecans, toasted
- 1/3 cup brown sugar
- 1/4 cup corn syrup (or maple syrup)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Scoop and Shape: Roll the dough into 1.5-inch balls and place them on the prepared baking sheet. Use your thumb or a spoon to create an indentation in the center of each ball.
- Chill: Place the cookie dough balls in the fridge and chill for 15 minutes while you make the filling.
- Make the Pecan Filling: In a small bowl, combine the chopped toasted pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt.
- Fill Cookies: Remove the cookies from the fridge and fill each indentation with about 1 teaspoon of the pecan filling.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges are golden and the filling is bubbling.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Chewy Pecan Pie Cookies with Caramelized Filling
These cookies are delicious on their own but can also be served warm with a scoop of vanilla ice cream for an indulgent dessert. Place them on a decorative platter for special occasions or package them in a box for a lovely homemade gift.
How to Store Chewy Pecan Pie Cookies with Caramelized Filling
Keep these cookies fresh by storing them in an airtight container at room temperature for up to 5 days. If you want to enjoy them for a longer period, freeze the cookies in a freezer-safe container or bag for up to 2 months.
Tips to Make Chewy Pecan Pie Cookies with Caramelized Filling
- Chill Your Dough: Chilling the dough helps prevent spreading and gives the cookies a nice, chewy texture.
- Toast Your Pecans: Toasting the pecans before adding them enhances their flavor, making the filling even more delicious.
- Don’t Overbake: Keep an eye on the cookies while they bake; they should be golden around the edges but still soft in the center for the best texture.
Variations
Feel free to customize this recipe by adding other ingredients such as chocolate chips or cranberries. You can also substitute walnuts for pecans if you prefer a different nut flavor.
FAQs
-
Can I use a different type of syrup?
Yes, you can substitute corn syrup with maple syrup or honey for a different flavor profile. -
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days or freeze it for longer storage. -
What’s the best way to reheat these cookies?
To maintain their chewy texture, reheat the cookies in a microwave for a few seconds, or warm them in the oven at a low temperature.
Enjoy baking these Chewy Pecan Pie Cookies with Caramelized Filling! They are sure to be a hit with anyone who tries them.
Chewy Pecan Pie Cookies with Caramelized Filling
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened 1 stick of butter
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Pecan Filling
- 3/4 cup chopped pecans, toasted
- 1/3 cup brown sugar
- 1/4 cup corn syrup (or maple syrup) You can substitute with maple syrup.
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Roll the dough into 1.5-inch balls and place them on the prepared baking sheet. Use your thumb or a spoon to create an indentation in the center of each ball.
- Chill the cookie dough balls in the fridge for 15 minutes while you prepare the filling.
Make the Pecan Filling
- In a small bowl, combine the chopped toasted pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt.
Assembly and Baking
- Remove the cookie dough balls from the fridge and fill each indentation with about 1 teaspoon of the pecan filling.
- Bake in the preheated oven for 10–12 minutes or until the edges are golden and the filling is bubbling.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
