This image looks like Pecan Pie Cookies, which combine the rich, gooey filling of pecan pie with a soft cookie base. If you'd like to make them, here's a simple recipe: Pecan Pie Cookies Recipe Ingredients: For the Cookie Dough: 1 cup unsalted butter, softened 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt For the Pecan Pie Filling: 1 cup chopped pecans 1/2 cup brown sugar 1/4 cup light corn syrup 2 tablespoons unsalted butter, melted 1 egg 1 teaspoon vanilla extract Instructions: Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the flour, baking powder, and salt until you have a soft dough. Shape the dough into small balls and place them on the prepared baking sheets. Use your thumb or the back of a spoon to create small indentations in the center of each dough ball. Make the Pecan Pie Filling: In a medium bowl, stir together chopped pecans, brown sugar, corn syrup, melted butter, egg, and vanilla extract until well combined. Assemble the Cookies: Spoon a small amount of the pecan pie filling into the indentation of each cookie. Bake for 12–15 minutes, or until the edges of the cookies are golden. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are perfect for fall gatherings or as a twist on a classic pecan pie for the holidays!
in INSTANT POT DINNER RECIPES

Pecan Pie Cookies

Pecan Pie Cookies: A Bite-Sized Twist on a Classic

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Pecan Pie Cookies bring all the flavors of a classic pecan pie into a delicious, bite-sized treat. These cookies feature a buttery, soft base topped with a rich, gooey pecan filling, making them perfect for holidays, parties, or whenever you’re craving something sweet and nutty!

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Ingredients

For the Cookie Base:

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

For the Pecan Filling:

  • 1 cup chopped pecans
  • 1/4 cup brown sugar (packed)
  • 1/4 cup corn syrup (light or dark)
  • 2 tablespoons unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 1 large egg yolk

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cookie Dough

  1. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  2. Add the egg yolk and vanilla extract, and mix until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not sticky.

Step 3: Shape the Cookies

  1. Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
  2. Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.

Step 4: Make the Pecan Filling

  1. In a small bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and egg yolk until well combined.

Step 5: Fill the Cookies

  1. Spoon about 1 teaspoon of the pecan filling into the indentation of each cookie.

Step 6: Bake the Cookies

  1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is set.
  2. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 7: Serve

  1. Once the cookies have cooled, serve them as a sweet snack or dessert. They pair wonderfully with coffee, tea, or a glass of milk.

Cook Notes

  • Corn Syrup Substitute: If you prefer not to use corn syrup, you can substitute with maple syrup or honey for a slightly different flavor.
  • Chilling the Dough: If the cookie dough is too soft, you can chill it in the refrigerator for 15-20 minutes to make it easier to handle.
  • Pecan Pieces: For a more decorative finish, place a whole pecan half on top of each cookie instead of chopped pecans.

Variations

  • Chocolate-Dipped Pecan Pie Cookies: After the cookies have cooled, dip the bottom half of each cookie in melted chocolate for a decadent twist.
  • Pecan and Maple Cookies: Swap out the corn syrup for maple syrup and add a pinch of cinnamon to the cookie dough for a warm, autumnal flavor.
  • Mini Pecan Tarts: Press the dough into mini muffin tins and fill with the pecan mixture for a mini tart version of these cookies.

Frequently Asked Questions (FAQs)

Can I make these cookies ahead of time?

Yes! You can prepare the cookie dough and pecan filling up to 1 day in advance. Store them separately in the refrigerator and assemble just before baking.

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Can I freeze pecan pie cookies?

Yes! You can freeze the baked cookies for up to 3 months. Place them in an airtight container, separating layers with parchment paper. Thaw at room temperature before serving.

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How do I store leftover cookies?

Store leftover pecan pie cookies in an airtight container at room temperature for up to 4-5 days. You can also refrigerate them for a slightly longer shelf life.

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Can I use a store-bought pie crust for the cookie base?

While these cookies are made with a soft cookie dough base, you could experiment with pie crust to create a flakier texture. Just press the dough into small rounds and fill with the pecan mixture as usual.

Pecan Pie Cookies offer all the rich, buttery flavor of traditional pecan pie in a convenient, bite-sized form. Perfect for holiday cookie trays, parties, or simply indulging your sweet tooth, these cookies are sure to be a hit. Enjoy them as a sweet treat, and savor the gooey pecan goodness!

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