Pecan Pie Cookies
Pecan pie cookies bring all the rich, nutty flavors of the classic dessert into a bite-sized treat. With a buttery shortbread base and a gooey pecan filling, these cookies are perfect for holidays, parties, or any time you’re craving pecan pie without the fuss of baking a whole pie.
Ingredients
For the Cookie Base
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ¼ tsp salt
For the Pecan Filling
- 1 cup chopped pecans
- ⅔ cup brown sugar
- 2 tbsp unsalted butter melted
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
Step 1: Make the Cookie Dough
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the egg yolks and vanilla extract.
- Gradually mix in the flour and salt until a soft dough forms. Cover and refrigerate for 30 minutes.
Step 2: Prepare the Pecan Filling
- In a medium bowl, mix together the chopped pecans, brown sugar, melted butter, heavy cream, and vanilla extract until combined. Set aside.
Step 3: Shape and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Spoon about 1 teaspoon of the pecan filling into each indentation.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
Notes
Chilling the dough is essential for easy handling and to prevent spreading during baking. When making the indentations, avoid pressing too deeply to prevent the filling from leaking.
Let the cookies cool completely before removing them from the baking sheet to ensure they hold their shape.
This recipe makes about 24 cookies, perfect for sharing or enjoying throughout the week.