My Pecan Pie Cookies are little bites of heaven. Perfectly chewy and gooey, they are wonderful any time of year. Enjoy with a tall glass of ice cold milk.
Pecan Pie Cookies
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 3 Dozen Cookies
Ingredients
- Cookie Dough:
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon milk
- Filling:
- 1 cup chopped unsalted raw pecans
- ¾ cup light corn syrup
- ½ cup dark brown sugar
- ½ stick melted unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Sift together flour, baking powder, and salt.
- Set aside.
- Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
- Add egg and milk and beat to combine.
- Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
- Roll dough into a ball, wrap with plastic wrap and refrigerate for 2 hours.
- While dough is chilling, combine pecans, corn syrup, brown sugar, butter, vanilla and salt with a large spoon until pecans are heavily coated in sticky mixture.
- Set aside.
- Preheat oven to 350 degrees F.
- Remove ball of cookie dough from refrigerator and begin rolling tablespoon-size balls of dough and place them in to greased standard muffin cups.
- Use your fingers to slightly smash them down and bake for about 5 minutes (about halfway cooked).
- Remove from oven and immediately place 1 teaspoon of pecan filling on top of partially cooked dough.
- Try to place pecan filling in the center of cookie dough.
- Place in oven for about 5-7 more minutes or until dough is slightly brown and pecan mixture begins to bubble.
Feel free to ask us any questions about any of our recipes! 
[…] GET THE RECIPE […]