Buttery Pecan Pie Cookies
These Pecan Pie Cookies are soft, buttery, and filled with a sweet pecan pie center. They’re an easy holiday cookie that brings all the flavor of classic pecan pie in bite-sized form—perfect for Thanksgiving, Christmas, or cookie exchanges!
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Ingredients
- 3 tbsp of unsalted butter
- 1 cup of chopped pecans
- 2 tbsp of maple syrup
- 1 tsp of vanilla extract
- 2 tbsp brown sugar
- 1/2 tbsp of cornstarch
- 1 tbsp of water
- 1/4 cup of brown sugar
- 1/2 cup of sugar
- 1/2 cup of unsalted butter softened to room temp
- 1 tsp of vanilla extract
- 1 egg
- 1 1/2 cups flour (+ 3 tbsp)
- 1 tsp of cinnamon
- 1/4 tsp of salt
- 1/2 tsp of baking powder
- 4 tbsp of sugar
Instructions
- Make the filling. Melt butter, then add pecans, maple syrup, vanilla, and brown sugar. Let it bubble, then thicken it with cornstarch and water. Set aside to cool.
- Mix the dough. Beat butter with sugars until fluffy, then add vanilla, egg, and the dry ingredients. Chill the dough for 30 minutes.
- Shape the cookies. Roll the dough into balls, coat them in sugar, and press down with a thumb to make a little indent.
- Spoon about 1/2 tbsp of the pecan filling into the indent of each cookie. Make sure the cookies have about 2 inches of space in between. Bake in the oven for 14-15 minutes or until the edges are crispy.
- Once the cookies are done and out of the oven, wait just a few minutes for them to cool before transferring them to a wire rack to cool the rest of the way. Serve and enjoy!
Servings: 12 cookies
Calories: 270kcal