Pecan Pie Cookies
185kcal
Ingredients
For the cookie dough
- 1 cup unsalted butter (226 g) softened
- 1/2 cup light brown sugar (107 g) packed
- 1/4 cup granulated sugar (50 g)
- 1 large egg room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour (281 g) spooned and leveled
- 1/2 tsp fine salt
For the pecan pie filling
- 1/4 cup unsalted butter (57 g)
- 1/2 cup dark brown sugar (107 g) packed
- 3 tbsp light corn syrup (63 g) or pure maple syrup
- 2 tbsp heavy cream (30 ml)
- 1/8 tsp fine salt
- 1/2 tsp vanilla extract
- 1 cup pecans (115 g) toasted and finely chopped
- 30 pecan halves (about 50 g) optional, for the tops
Equipment
- 2 half sheet pans (13 x 18 inch)
- Parchment paper
- Small saucepan (1 to 2 quart)
- 1 1/2 tablespoon cookie scoop
- Wire Cooling Rack
Method
Make the dough
- Toast the pecans for the filling on a baking sheet at 350°F (175°C) for 5 to 7 minutes, until fragrant and a shade darker. Cool, then chop finely.
- Beat the softened butter, light brown sugar and granulated sugar for about 2 minutes, until pale and fluffy. Beat in the egg and vanilla.
- Add the flour and salt and mix on low just until no dry flour shows. The dough should feel soft but not sticky.
- Roll the dough into 30 balls (about 24 g each). Place 15 on each parchment-lined sheet, 2 inches apart, and press a deep well into each with the back of a 1/2 teaspoon measuring spoon. Pinch any cracks closed.
- Chill both sheets for 30 minutes. Heat the oven to 350°F (175°C) with a rack in the center.
Make the filling
- In a small saucepan over medium heat, stir the butter, dark brown sugar, corn syrup, cream and salt until melted. Bring to a full rolling boil and boil for exactly 1 minute.
- Remove from the heat and stir in the vanilla and chopped pecans. Cool for 15 to 20 minutes, until thick enough to hold its shape on a spoon.
Bake
- Bake one sheet at a time for 8 minutes, until puffy and pale. Keep the second sheet in the fridge while the first bakes.
- Right away, gently press each well again. Fill each with a heaping teaspoon of filling, level with the rim, and top with a pecan half if using.
- Bake 7 to 9 minutes more, until the edges are light golden and the filling is bubbling. Repeat with the second sheet.
- Cool on the sheet for 5 minutes, then move to a wire rack. Let the filling set for 30 minutes before serving.
Nutrition
Serving1cookieCalories185kcalCarbohydrates18gProtein2gFat12gSaturated Fat6gSodium50mgFiber1gSugar11g
Notes
- No corn syrup: use the same amount of pure maple syrup or honey and boil 30 to 60 seconds longer.
- Make ahead: shaped dough keeps 3 days in the fridge or 3 months frozen (add 1 to 2 minutes to the first bake from frozen). The filling keeps 1 week in the fridge; warm it 15 to 20 seconds to loosen.
- Storage: airtight tin at room temperature up to 4 days, or freeze up to 3 months.
- Allergy: contains tree nuts (pecans), wheat, egg and dairy.
- Nutrition is an estimate per cookie.