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Pecan Pie Cookies

Pecan Pie Cookies

These pecan pie cookies have a buttery, slightly crisp cookie shell and a gooey brown-sugar pecan filling that tastes like mini pecan pies. Ready in about 30 minutes, they are perfect for fall baking, cookie exchanges, or a holiday treat.
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Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Course: Desserts
Keyword: fall baking, pecan pie cookies, thumbprint cookies

Equipment

  • Kitchen Scale(optional)
  • Hand Mixer
  • Cookie Portion Scoop
  • baking sheet

Ingredients

  • 3/4 cup unsalted butter 170 grams, room temperature (1½ sticks)
  • 1/2 cup brown sugar 107 grams
  • 1/4 cup granulated sugar 50 grams
  • 1 large egg large, 50 grams, room temperature
  • 1 teaspoon vanilla extract pure, 4 grams
  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon baking powder 4 grams
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter 85 grams (¾ stick)
  • 3/4 cup brown sugar 160 grams
  • 11/2 cup pecans chopped, 171 grams
  • 1/3 cup heavy cream 76 grams
  • 1/2 teaspoon vanilla extract pure, 2 grams
  • 1/2 teaspoon cinnamon ground
  • 1/8 teaspoon nutmeg ground
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl using a hand mixer, cream ¾ cup unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy.
  3. Beat in 1 large egg and 1 teaspoon pure vanilla extract until incorporated.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt.
  5. Add the flour mixture to the wet ingredients little by little, beating lightly after each addition until a dough forms.
  6. Use a cookie scoop to drop balls of dough about 2 tablespoons in size onto a large baking sheet, then roll each scoop into a smooth ball.
  7. Use the back of a measuring spoon to make an indent in the center of each dough ball.
  8. In a saucepan, melt 6 tablespoons unsalted butter, then stir in ¾ cup brown sugar and 1½ cups chopped pecans until the sugar is incorporated.
  9. Stir in ⅓ cup heavy cream, ½ teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon kosher salt until the filling is combined.
  10. Spoon the pecan filling into the indent of each cookie, taking care not to overfill.
  11. Bake the filled cookies for 9-10 minutes.
  12. Let the cookies cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely.

Notes

Let the pecan filling cool slightly to thicken before spooning into the indents to help prevent leaking or soggy bottoms. Dough and filling can be made ahead and refrigerated until ready to assemble; store baked cookies in an airtight container.