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Chewy Pecan Pie Cookies with Caramelized Filling Recipe

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4.8 from 122 reviews

These Chewy Pecan Pie Cookies with Caramelized Filling combine a soft, buttery cookie base with a rich, gooey pecan pie-inspired center. Perfectly sweet and nutty, they’re an indulgent treat that brings the flavors of classic pecan pie into a handheld cookie form, ideal for gifting or enjoying with a cup of coffee.

Ingredients

For the Cookie Base:

  • 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

For the Pecan Filling:

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Make the Cookie Dough: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until well combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
  4. Scoop and Shape: Roll the dough into 1.5-inch balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each dough ball, which will hold the pecan filling.
  5. Chill Dough: Place the shaped dough balls in the refrigerator and chill for 15 minutes. This helps the cookies maintain their shape during baking.
  6. Make the Pecan Filling: In a small bowl, combine the toasted chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, vanilla extract, and a pinch of salt. Stir thoroughly until the filling is well mixed.
  7. Fill the Cookies: Remove the chilled dough from the refrigerator and fill each indentation with about 1 teaspoon of the prepared pecan filling.
  8. Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown and the pecan filling is bubbling and caramelized.
  9. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.
  10. Store or Serve: Enjoy the cookies fresh, gift them to friends and family, or store in an airtight container for up to 5 days. For longer storage, freeze them for up to 2 months.

Notes

  • Be sure not to overmix the dough to keep cookies tender.
  • Toast the pecans before mixing to enhance their flavor and crunch.
  • Use corn syrup for a classic pecan pie flavor or maple syrup for a natural, rich sweetness.
  • Chilling the dough before baking helps maintain cookie shape and prevents spreading.
  • Store cookies in an airtight container at room temperature or freeze for longer shelf life.

Find it online: https://crispcharm.com/chewy-pecan-pie-cookies-with-caramelized-filling-recipe/