If you’re feeling a little adventurous in the kitchen but want something that still feels like a warm hug, Pecan Pie Cookies are where it’s at! These delightful little bites combine the richness of pecan pie with the portable charm of cookies. Seriously, who wouldn’t want to have a slice of pie in cookie form? 🍪✨
Why Make This Recipe
So, why should you whip up a batch of Pecan Pie Cookies? First off, they’re ridiculously easy to make. Plus, they’re perfect for those times you want to impress friends or family without spending hours in the kitchen. Your pals will be like, "Are these from a fancy bakery?" when in reality, you made them while half-watching your favorite show. 😏
Another reason? Flavor explosion! You get that buttery, sweet, and nutty goodness all in one. These cookies are perfect for holidays, parties, or just when you need some pampering. Trust me, they not only taste amazing, but they also make your kitchen smell like heaven.
How to Make Pecan Pie Cookies
Now, if you’re ready to dive into this deliciousness, here’s how you can make Pecan Pie Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps with cleanup later—thank me later!
- In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until it looks light and fluffy. Feel free to use an electric mixer, or channel your inner arm wrestler and mix by hand.
- Add 1 large egg yolk and 1 tsp vanilla extract, mixing until well combined.
- Toss in 1 1/4 cups all-purpose flour and 1/4 tsp salt, stirring until just combined. Your dough will be a little crumbly but still cling together when you poke it.
- Use your hands (or a scoop if you’re fancy) to scoop out tablespoon-sized portions and roll them into balls. Space these bad boys about 2 inches apart on your baking sheet.
- Now, make an indentation in the center of each ball using your thumb or the back of a spoon. Make it deep enough for that gooey filling!
- In another bowl, mix 1/2 cup chopped pecans, 1/4 cup brown sugar, 1/4 cup light corn syrup, 1 tbsp melted butter, 1/2 tsp vanilla extract, and a pinch of salt. Stir until it’s a sticky delight.
- Fill each dough indentation with a bit of the pecan filling—go for that overflow look!
- Bake for about 12-15 minutes or until the edges are golden. Let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely.
Ingredients
You’ll need the following ingredients to embark on your cookie adventure:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
How to Serve Pecan Pie Cookies
Serve these cookies warm or at room temperature. They pair perfectly with a nice cup of coffee or tea—perfect for that mid-afternoon pick-me-up. You can even stack them in a cute container to impress your guests. Or, you know, just keep them all to yourself. No judgment here! 😉
How to Store Pecan Pie Cookies
Once you’ve baked and cooled these treasures (if they last that long), store them in an airtight container at room temperature for up to a week. If you need to stash them for longer, you can pop them in the freezer for up to three months. Just make sure to separate layers with parchment paper. Frozen cookie dough? Yup, that’s a whole new level of preparation!
Tips to Make Pecan Pie Cookies
- Be sure to soften your butter ahead of time. If you’re in a hurry, cut it into small pieces and let it sit for a bit; it speeds up the softening process.
- For an even richer flavor, toast the pecans before chopping them. Just watch them closely—nobody likes burnt nuts.
- You can also experiment with the filling by adding a pinch of cinnamon for that cozy flavor. Spice it up! 🔥
Variation
Not a huge fan of pecans? Try swapping them out for other nuts like walnuts or almonds. Alternatively, you can add chocolate chips for a little extra indulgence. Who says you can’t have it all?
FAQs
How do I know when my cookies are done baking?
Look for light golden edges. They might seem a little soft in the middle, but they’ll firm up as they cool.
Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time, wrap it tightly, and store it in the fridge for up to 3 days or freeze it for 3 months. Just let it soften before baking.
What if I want to make these cookies gluten-free?
Easily done! Just substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum to help with texture. ✌️
Get ready to indulge in these magical cookies; they won’t disappoint! Happy baking! 🎉
Pecan Pie Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until well combined.
- Toss in the all-purpose flour and salt, stirring until just combined.
- Scoop out tablespoon-sized portions of dough and roll them into balls, spacing them about 2 inches apart on the baking sheet.
- Make an indentation in the center of each ball using your thumb or the back of a spoon.
- In another bowl, mix chopped pecans, brown sugar, light corn syrup, melted butter, vanilla extract, and a pinch of salt until sticky.
- Fill each dough indentation with the pecan filling, aiming for overflow.
- Bake for about 12-15 minutes until the edges are golden.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.