Can I use salted butter instead of unsalted butter for pecan pie cookies?

Yes, you can use salted butter if that's what you have on hand. To balance the saltiness, reduce or omit any added salt in the recipe. Unsalted butter is usually preferred because it lets you control the salt level and can result in a creamier cookie texture.

How do I make pecan pie filling from scratch for the cookies?

To make homemade pecan pie filling, whisk together ingredients like brown sugar, butter, eggs, vanilla, and corn syrup or maple syrup in a saucepan. Cook gently over low heat, stirring constantly until the mixture thickens. The filling can be prepared up to three days in advance and kept in the fridge for convenience.

Is it possible to make pecan pie filling without corn syrup?

Yes, you can swap corn syrup with maple syrup for a natural alternative. Keep in mind that corn syrup provides a smoother, thicker filling; maple syrup requires longer cooking to evaporate excess moisture and thicken adequately. Adjust cooking time accordingly to achieve the right consistency.

What’s the best way to store pecan pie cookies to maintain freshness?

Store pecan pie cookies in an airtight container at room temperature if consumed within three days. In humid environments, refrigerate them to prevent sogginess. The cookies may soften slightly after baking due to the filling but will retain their flavor when stored properly.

Can I freeze pecan pie cookie dough or fully baked cookies?

Yes, you can freeze both. Freeze cookie dough balls without filling in a single layer on a tray, then transfer to a resealable bag. Let dough thaw for about 20 minutes before adding filling and baking. Fully baked cookies freeze well too; separate with parchment paper and store in an airtight bag to avoid sticking.

Pecan Pie Cookies Recipe With Sweet Nutty Flavors

Name: Pecan Pie Cookies
Prep time: PT-490430H15M45S
Cook time: PT-490431H15M45S
Total time: 1 h 30 min
Cuisine: American
Ingredients: – Packed light or dark brown sugar sweetens the pecan pie filling and adds a rich, caramel-like depth that enhances the overall nutty taste; – Heavy whipping cream provides creaminess and helps thicken the filling for a gooey center in your pecan pie cookies; – 1 large egg acts as a binder in the filling, ensuring it sets properly and adds richness to the cookies; – Vanilla extract infuses a warm, aromatic flavor that complements the pecans and balances the sweetness in both filling and dough; – Corn syrup or maple syrup gives the filling its smooth, sticky consistency; corn syrup prevents crystallization, while maple syrup offers a natural twist; – Salt balances the sweetness and enhances the flavors of the pecans and sugars in the filling; – Coarsely chopped pecans the star of pecan pie cookies, providing crunch and a nutty essence that’s packed with healthy fats; – Unsalted butter softened forms the base of the cookie dough, creating a buttery, tender texture that’s essential for that shortbread feel; – Granulated sugar adds sweetness and helps achieve a fluffy dough when creamed with butter; – Packed light brown sugar contributes moisture and a deeper sweetness to the dough, making the cookies soft and flavorful; – 1 large egg yolk enriches the dough, improving its structure and helping it hold shape during baking; – Whole milk adds moisture to the dough for a tender result and helps blend the ingredients smoothly; – All-purpose flour the main structure of the cookie dough, providing the base that supports the pecan filling; – Baking soda helps the cookies rise and spread evenly for a perfect bake; – Baking powder works with baking soda to lighten the dough and ensure a fluffy texture; – Salt enhances the dough’s flavor and balances the sweetness, just like in the filling; – Chopped pecans for toppings, adding extra crunch and visual appeal to the finished cookies; – Melted dark chocolate an optional drizzle that adds a rich, chocolatey contrast to the nutty flavors

Description

🥧 Indulge in buttery cookies topped with rich, gooey pecan pie filling, perfect for a quick sweet treat.
🌰 These pecan pie cookies offer the classic nutty flavor and subtle sweetness of pecan pie in an easy-to-make cookie form.

Ingredients

– Packed light or dark brown sugar sweetens the pecan pie filling and adds a rich, caramel-like depth that enhances the overall nutty taste

– Heavy whipping cream provides creaminess and helps thicken the filling for a gooey center in your pecan pie cookies

– 1 large egg acts as a binder in the filling, ensuring it sets properly and adds richness to the cookies

– Vanilla extract infuses a warm, aromatic flavor that complements the pecans and balances the sweetness in both filling and dough

– Corn syrup or maple syrup gives the filling its smooth, sticky consistency; corn syrup prevents crystallization, while maple syrup offers a natural twist

– Salt balances the sweetness and enhances the flavors of the pecans and sugars in the filling

– Coarsely chopped pecans the star of pecan pie cookies, providing crunch and a nutty essence that’s packed with healthy fats

– Unsalted butter softened forms the base of the cookie dough, creating a buttery, tender texture that’s essential for that shortbread feel

– Granulated sugar adds sweetness and helps achieve a fluffy dough when creamed with butter

– Packed light brown sugar contributes moisture and a deeper sweetness to the dough, making the cookies soft and flavorful

– 1 large egg yolk enriches the dough, improving its structure and helping it hold shape during baking

– Whole milk adds moisture to the dough for a tender result and helps blend the ingredients smoothly

– All-purpose flour the main structure of the cookie dough, providing the base that supports the pecan filling

– Baking soda helps the cookies rise and spread evenly for a perfect bake

– Baking powder works with baking soda to lighten the dough and ensure a fluffy texture

– Salt enhances the dough’s flavor and balances the sweetness, just like in the filling

– Chopped pecans for toppings, adding extra crunch and visual appeal to the finished cookies

– Melted dark chocolate an optional drizzle that adds a rich, chocolatey contrast to the nutty flavors

Instructions

First Step: In a small saucepan, whisk together the packed light or dark brown sugar, heavy whipping cream, 1 large egg, vanilla extract, corn syrup or maple syrup, and salt until well combined. This creates the base for your pecan pie filling, ensuring even flavor distribution.

Second Step: Add the coarsely chopped pecans to the mixture and cook over medium heat, whisking constantly until it thickens and bubbles for about 30 seconds. This step infuses the nuts with the sweet mixture, and for dietary tweaks, you can use maple syrup if avoiding corn syrup.

Third Step: Remove from heat and let the filling cool completely, then refrigerate for about 1 hour. Chilling helps it thicken, making it easier to handle when filling the cookies; this works well for busy parents needing to prep ahead.

Fourth Step: In a mixing bowl, cream the softened unsalted butter with the granulated sugar and packed light brown sugar until pale and fluffy. This builds the base for your pecan pie cookies, creating a light texture that’s adaptable for low-calorie versions by using less sugar.

Fifth Step: Add 1 large egg yolk, vanilla extract, and whole milk to the creamed mixture, blending until smooth. This adds moisture and richness; for vegan options, substitute with plant-based milk and a flax egg to keep the dough easy to work with.

Sixth Step: In another bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Then, fold this dry mixture into the wet ingredients until just smooth, avoiding overmixing to maintain a tender cookie.

Seventh Step: Chill the dough for 1 hour, or 30 minutes in the freezer if shaped into a log, to prevent spreading. This key step helps the flour hydrate and is crucial for the best results in your pecan pie cookies recipe.

Eighth Step: Preheat your oven to 375°F and line baking sheets with parchment paper. Portion the dough into 13 balls, create a deep indent in each using a teaspoon, and fill each with about 1 teaspoon of the chilled pecan filling.

Ninth Step: Chill the filled dough balls for 15 minutes before baking. This ensures they hold their shape, then bake for 8-10 minutes until the edges turn golden and the filling bubbles, adapting baking time for variations like gluten-free flour.

Tenth Step: Cool the cookies on wire racks and, once ready, spoon on any leftover filling, sprinkle with chopped pecans, and drizzle with melted dark chocolate if desired. This final touch makes your pecan pie cookies visually appealing and ready to serve, with total prep time around 15 minutes plus chilling and baking.

Notes

🧊 Do not skip chilling the dough to prevent spreading and improve texture.
🧂 Salt balances sweetness; do not omit.
🍪 Make exactly 13 cookies for correct dough-to-filling ratio and baking success.

Prep Time: 15 minutes (active), plus chilling time
Chilling time: 1 hour
Cook Time: 8-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

Keywords: Pecan pie cookies,Nutty pecan cookies,Quick pecan dessert,Buttery pecan cookies