Pecan Pie Cookies

There is all the rich, buttery, caramelized goodness of a traditional Thanksgiving pecan pie packed neatly into a bite-sized, chewy cookie. Pecan Pie Cookies give you that gorgeous toasted pecan and brown sugar flavor without the hassle of rolling out pie crusts or waiting for a pie to set.

Ingredients

• The Soft Cookie Base:
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ½ cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
• The Pecan Pie Filling:
  • 1 cup chopped pecans
  • ⅓ cup packed brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp heavy cream or whole milk
  • 1 tbsp maple syrup or honey
  • A tiny pinch of salt

Instructions

1. Prep and Preheat: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Make the Cookie Dough:
   • In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
   • Add the egg and vanilla extract, mixing until fully combined.
   • Whisk in the flour, baking soda, and salt just until a soft cookie dough forms.
3. Scoop and Indent:
   • Scoop out tablespoon-sized balls of dough and roll them into spheres, placing them a couple of inches apart on your baking sheets.
   • Using the back of a rounded measuring spoon (like a ½ teaspoon or tablespoon) or your thumb, press a deep indentation into the center of each cookie dough ball.
4. Make the Pecan Filling:
   • In a small saucepan over medium heat, combine the chopped pecans, brown sugar, butter, heavy cream, maple syrup, and pinch of salt.
   • Stir constantly for 2 to 3 minutes until the butter is melted, the sugar dissolves, and the mixture bubbles into a thick, glossy, caramel-like glaze. Remove from heat.
5. Fill and Bake:
   • Spoon a small amount of the warm pecan caramel mixture right into the center indentation of each cookie.
   • Bake at 350°F for 10 to 12 minutes, or until the edges of the cookies are lightly golden and set.
6. Cool and Set: Let the cookies cool on the baking sheet for about 5 minutes (the caramel topping will firm up as it cools), then transfer them to a wire rack.

Chef’s Tips:

• Toast the Pecans First: If you want an even deeper, nuttier flavor, toast your chopped pecans in a dry skillet for 3 to 4 minutes before mixing them into the caramel sauce!