Description
These Soft and Easy Pecan Pie Cookies combine a buttery, tender cookie base with a sweet, gooey pecan topping that captures the essence of traditional pecan pie in a delightful handheld treat. Perfect for any occasion, these cookies are simple to make and sure to impress with their rich flavors and satisfying texture.
Ingredients
Scale
For the Cookie Base:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 tablespoon plant-based milk (or regular dairy milk)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and enable easy cleanup.
- Mix The Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer. Beat until the mixture becomes light and fluffy, about 2–3 minutes. Then add the plant-based milk and vanilla extract and mix until fully incorporated.
- Make A Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing about 2 inches apart.
- Shape The Cookies: Flatten each ball slightly with the palm of your hand to create a small indentation in the center. Use your thumb or the back of a spoon to deepen the indentation, forming a shallow well for the filling.
- Make the Pecan Filling: In a medium bowl, combine the chopped pecans, light corn syrup, brown sugar, melted butter, and vanilla extract. Stir until the mixture is evenly coated. Carefully spoon about 1–2 teaspoons of the pecan filling into the well of each cookie, taking care not to overfill.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10–12 minutes. The edges of the cookies should be lightly golden while the filling sets. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough before baking to prevent the cookies from spreading too much.
- Ensure your baking powder is fresh to help the cookies rise properly.
- If cookies spread too much or become too flat, reduce the butter slightly or add an extra 1–2 tablespoons of flour.
- For a neater topping, consider partially baking the cookie bases first, then adding the pecan filling halfway through baking.
- You can substitute plant-based milk with regular dairy milk as preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pecan pie cookies, soft pecan cookies, easy pecan pie cookies, pecan dessert, holiday cookies, homemade cookies
