Chewy Pecan Pie Cookies with Caramelized Filling
Delightfully chewy cookies that capture the essence of pecan pie with a rich caramelized filling, perfect for sharing during the holidays.
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.
Notes
These cookies can be served warm with a scoop of vanilla ice cream for an indulgent dessert. Store in an airtight container at room temperature for up to 5 days in an airtight container or freeze them for up to 2 months.