Chewy Pecan Pie Cookies with Caramelized Filling Recipe
Introduction
These Chewy Pecan Pie Cookies feature a tender, buttery base filled with a rich, caramelized pecan filling. Perfectly crisp at the edges and soft in the center, they capture the essence of classic pecan pie in a convenient cookie form. Ideal for sharing or enjoying with a cup of coffee.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped pecans, toasted
- 1/3 cup brown sugar
- 1/4 cup corn syrup (or maple syrup)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla extract until combined.
- Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 4: Roll the dough into 1.5-inch balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
- Step 5: Chill the shaped dough in the refrigerator for 15 minutes while you prepare the filling.
- Step 6: To make the pecan filling, combine the toasted chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, vanilla extract, and a pinch of salt in a small bowl. Mix well.
- Step 7: Spoon about 1 teaspoon of the pecan filling into the indentation of each chilled cookie dough ball.
- Step 8: Bake the cookies for 10 to 12 minutes, or until the edges are golden and the filling is bubbling.
- Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a deeper flavor, toast the pecans in a dry skillet over medium heat until fragrant before chopping.
- Maple syrup can be used instead of corn syrup for a natural sweetener and subtle maple flavor.
- Chilling the dough helps prevent spreading and keeps the cookies chewy.
- Add a pinch of cinnamon or nutmeg to the filling for a warm spice twist.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the cookies in a sealed container or freezer bag for up to 2 months. Reheat gently in a low oven or microwave to restore freshness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of nut in the filling?
Yes, you can substitute pecans with walnuts, almonds, or a mix of your favorite nuts. Toast them lightly to enhance their flavor before adding to the filling.
Why is it important to chill the dough before baking?
Chilling the dough firms it up, which helps prevent cookies from spreading too much during baking. This also improves the texture, keeping the cookies chewy and helping the pecan filling stay neatly in place.
PrintChewy Pecan Pie Cookies with Caramelized Filling Recipe
Chewy Pecan Pie Cookies with Caramelized Filling combine a soft, buttery cookie base with a rich, sweet pecan filling reminiscent of classic pecan pie. Toasted pecans, brown sugar, and syrup create a gooey center in each cookie, perfect for sharing or enjoying as a decadent treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Base:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Pecan Filling:
- 3/4 cup chopped pecans, toasted
- 1/3 cup brown sugar
- 1/4 cup corn syrup (or maple syrup)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix gently until just combined, avoiding overmixing to keep cookies tender.
- Scoop and Shape: Roll the dough into 1.5-inch balls and place them spaced evenly on the prepared baking sheet. Using your thumb or the back of a spoon, create a small indentation in the center of each dough ball to hold the filling.
- Chill Dough: Chill the shaped dough balls in the refrigerator for 15 minutes to help them hold their shape during baking and improve the texture.
- Prepare Pecan Filling: In a small bowl, combine the toasted chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, vanilla extract, and a pinch of salt. Stir until the mixture forms a cohesive, caramel-like filling.
- Fill Cookies: Spoon about 1 teaspoon of the pecan filling into the indentation of each chilled cookie dough ball, distributing evenly.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the pecan filling is bubbling and caramelized.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Serve or Store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container for up to 5 days, or freeze for up to 2 months for longer storage.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, or toast them in a dry skillet over medium heat for a few minutes.
- Using corn syrup in the filling helps achieve that classic chewy and glossy pecan pie texture, but maple syrup is a great natural substitute if you prefer.
- Do not overbake; cookies should have slightly golden edges but remain soft and chewy in the center.
- For easier shaping, keep your hands slightly chilled while rolling dough balls.
- These cookies freeze well. Thaw at room temperature before serving.
Keywords: pecan pie cookies, chewy cookies, pecan cookies, caramelized filling, holiday cookies, easy cookie recipe
