Pecan Pie Cookie
Pecan Pie Cookie
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 8-10 cookies
Measurments:
1 cup butter
1/2 cup brown sugar
3/4 cup white sugar
1 egg
2 tsp vanilla extract
2 & 1/2 cup all-purpose flour
1 & 1/2 tsp baking powder
Pecan Pie Filling
1/4 cup butter
2 cups brown sugar (packed)
1 cup corn syrup
1 tbsp vanilla
1 tsp salt
1 & 3/4 - 2 cups crushed pecans (It may measure out to less if you crush them more)
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white)
Step 2
Add in brown sugar and white sugar.
Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla.
Step 4
Add flour, baking powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
This step is optional: Chill dough for 30 minutes (or even up to 48 hours), to let the ingredients settle together and create the best tasting cookie! You can even freeze the dough, up to 2 months, to have pre-made dough for whenever you want a cookie!
Scoop about 1/3 cup of dough and place on baking tray. I flattened my cookies out with my palm a little bit, but that is not necessary.
Step 6
Place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 7
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. (I was able to fit 5-6.
Bake cookies for 14-16 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside.
Step 8
Use a measuring cup or small bowl to make an indent in the middle of every cookie, once they come out of the oven.
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
To make the pecan pie filling, add corn syrup, butter, brown sugar, salt, and vanilla into a saucepan and put over medium heat for 3-5 minutes, or until mixture isn’t too grainy. Once the mixture has simmered for at least 2 minutes, remove from heat and add crushed pecans (I crushed them in a food processor).
Step 10
Scoop about 1/4 - 1/3 cup pecan pie filling into the center of your cookie. My cookies and filling were slightly chilled, so I flatten out the filling with a utensil. (You do not need to chill the filling before adding it.)
You can store these in the fridge for up to 12 days or store at room temperature for 8 days!