Pecan Pie Cookies are little bites of joy that combine the sweet goodness of pecan pie in cookie form! With a crunchy pecan topping and a sticky, gooey filling, they are simply irresistible.
These cookies are perfect for satisfying your sweet tooth and sharing with friends. I like to pair them with a hot cup of coffee for a delightful treat any time of day. Yum!
Key Ingredients & Substitutions
Butter: I prefer unsalted butter for better control over the sweetness of the cookies. If you’re in a pinch, you can use salted butter but adjust the salt in the recipe.
Pecans: Chopped pecans add texture and flavor. If you’re allergic or don’t have them, walnuts or almonds can be a good alternative.
Corn Syrup: This ingredient gives the filling its gooey texture. If you want to avoid corn syrup, try using honey or maple syrup for a different but delicious flavor.
Sugar: Using brown sugar adds a richer taste thanks to its molasses content. If you’re low on brown sugar, you can replace it with an equal amount of granulated sugar mixed with a bit of molasses.
How Do You Get Perfectly Chewy Cookies?
The key to achieving that chewy texture in your pecan pie cookies is to avoid overworking the dough. Here’s how to do it:
- Start by creaming the butter and sugars until just combined; you don’t want to overmix.
- When adding the dry ingredients, mix until just combined. It’s okay if there are a few floury bits! This keeps the cookies soft.
- Keep an eye on baking time; underbaking them slightly will also help maintain their chewiness.
Trust me, these tips will help you make the best pecan pie cookies that are gooey and satisfyingly chewy!
How to Make Pecan Pie Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans, divided
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar (for filling)
- 1 large egg white (for filling)
- 1 teaspoon vanilla extract (for filling)
How Much Time Will You Need?
This recipe will take about 25-30 minutes total, including around 10-12 minutes for baking the cookies and an additional 10-12 minutes for the pecan topping. Be sure to allow time for cooling after baking, about 5 minutes on the baking sheet before transferring to a wire rack! It’s a quick and fun treat!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). This is the perfect time to prepare your baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
2. Making the Cookie Dough:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together until the mixture is light and fluffy—this should take about 3 minutes. Next, beat in the egg and vanilla extract until everything is well combined.
3. Mixing the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix! Finally, fold in 1/2 cup of the chopped pecans to add that delicious crunch.
4. Forming the Cookies:
Using a tablespoon, drop the dough onto your prepared baking sheets, spacing them about 2 inches apart. With your fingers or the bottom of a glass, gently flatten each cookie a little bit. Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Once done, remove them from the oven but don’t turn off the oven!
5. Preparing the Pecan Pie Topping:
While the cookies are baking, whisk together the corn syrup, melted butter, brown sugar, egg white, and vanilla extract in a medium bowl until it’s nice and smooth. Stir in the remaining 1/2 cup of chopped pecans.
6. Adding the Topping:
Now, it’s time to top the cookies! Spoon a generous tablespoon of the pecan pie topping onto each partially baked cookie and spread it slightly, while keeping the topping centered.
7. Final Bake:
Return the cookies to the oven and bake for an additional 10-12 minutes or until the topping is bubbly and set. Your kitchen is going to smell amazing right now!
8. Cooling Off:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here, but it will be worth it!
9. Time to Enjoy!
Finally, it’s time to treat yourself to these scrumptious pecan pie cookies. Enjoy them fresh, and share with family and friends if you can. They’re sure to be a hit!
Can I Use Different Nuts Instead of Pecans?
Absolutely! If you’re not a fan of pecans or if you have an allergy, you can substitute them with chopped walnuts, almonds, or even hazelnuts for a unique twist.
How Should I Store Leftover Pecan Pie Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance. Simply cover it tightly and refrigerate it for up to 2 days. When you’re ready to bake, just let the dough sit at room temperature for about 10-15 minutes before shaping and baking.
What Can I Use Instead of Light Corn Syrup?
If you want to replace light corn syrup, you can use honey, maple syrup, or agave syrup. Keep in mind that these alternatives may slightly change the flavor and texture of the filling, but they will still be delicious!