This Pecan Pie Cookies recipe delivers the taste and texture of the crumbly, buttery crust and ooey goey filling of a pecan pie without the need to do all that work! Easy to make, they’re sure to become a staple in your holiday dessert lineup.
all-purpose flour cornstarch baking soda sea salt unsalted butter, softened light brown sugar sugar egg vanilla extract dark brown sugar maple syrup chopped pecans salt heavy cream
In a mixing bowl, whisk together all-purpose flour, cornstarch, baking soda, and sea salt. In another bowl, cream together the softened butter brown sugar, sugar, until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until well combined.
Gradually add the dry ingredient mixture to the wet ingredients. Set aside the dough while you prepare the pecan topping.
For the pecan topping, melt unsalted butter in a saucepan over medium heat. Stir in dark brown sugar, maple syrup, chopped pecans, and salt. Cook for a few minutes until the mixture thickens slightly. Add heavy cream and vanilla and cook for an additional 1 minute.
Take 1 large ice cream scoop portions of the cookie dough and roll them into balls. Place them on the prepared baking sheets, leaving space. Refrigerate overnight or freeze for 1-2 hour
Once ready to bake, put cookies in the oven for 12-13 minutes or until edges are golden brown. Immediately take the back of a spoon, and press down the center of the cookie to create a little well. Top with a large tbsp full of the pecan mixture, and sprinkle with sea salt.
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