Pecan Pie Cookies
Make this easy pecan pie cookies recipe, and enjoy all the taste and texture of your favorite pie without the haffle of making one from scratch!
Servings: 8 cookies
Equipment
Ingredients
For the cookie dough:
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
For the pecan topping:
- 5 Tablespoons unsalted butter
- ½ cup dark brown sugar
- 1/4 cup maple syrup
- 1 ½ cups chopped pecans
- Pinch of salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the 2 ½ cups of all-purpose flour, cornstarch, baking soda, and sea salt. Set aside.2 ½ cups all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon sea salt
- In another bowl, cream together the softened butter and 1 cup of brown sugar, sugar, until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until well combined. Making sure to scape down the bowl.2 sticks, 1 cup packed light brown sugar, ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 teaspoons vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a cookie dough forms. Set aside the dough while you prepare the pecan topping. Do not overmix.
- For the pecan topping, melt 5 tablespoons of unsalted butter in a saucepan over medium heat. Stir in ½ cup of dark brown sugar, maple syrup, chopped pecans, and a pinch of salt. Cook for a few minutes, stirring occasionally, until the mixture thickens slightly. Add heavy cream and vanilla and cook for an additional 1 minute. Remove from heat, and let it cool.5 Tablespoons unsalted butter, ½ cup dark brown sugar, 1/4 cup maple syrup, 1 ½ cups chopped pecans, Pinch of salt, ¼ cup heavy cream, 1 teaspoon vanilla extract
- Take 1 large ice cream scoop portions of the cookie dough (1/4 cup), and roll them into balls. Place them on the prepared baking sheets, leaving space between each cookie. Refrigerate overnight or freeze for 1-2 hours.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
- Once ready to bake, pop the cookies in the oven. Bake for 12-13 minutes or until the edges are golden brown.
- Immediately take the back of a measure spoon, and press down the center of the cookie to create a little well.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Top with a a large tablespoon full of the pecan mixture, and sprinkle with flakey sea salt.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 92mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 179IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
