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Amazing 9 Pecan Pie Cookies: Gooey Joy

pecan pie cookies
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Create the flavor of a classic pecan pie in a simple, handheld cookie. These Pecan Pie Cookies feature a buttery, tender cookie base topped with a rich, gooey, caramelized pecan filling. They are perfect for holidays or any time you want a decadent, crowd-pleasing treat that skips the fuss of a full pie.

Ingredients

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  • For the Cookie Base:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the Pecan Topping:
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Make the cookie base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  5. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. Flatten each dough ball slightly with your fingers or the bottom of a glass.
  6. Bake the cookie bases for 8-10 minutes until the edges are just set but the centers remain soft. Remove from the oven.
  7. Make the pecan topping: While the cookies bake, combine the melted butter and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture bubbles.
  8. Remove the saucepan from the heat. Stir in the heavy cream, vanilla extract, and salt. Mix well.
  9. Stir in the chopped pecans until they are fully coated in the caramel mixture.
  10. Spoon about 1 teaspoon of the pecan topping evenly over each partially baked cookie base.
  11. Return the cookies to the oven and bake for an additional 8-10 minutes, or until the topping is bubbly and the edges of the cookies are golden brown.
  12. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For the best gooey texture, do not overbake the cookies. The centers should still look slightly soft when you remove them.
  • This recipe works well using pre-toasted pecans for a deeper nutty flavor.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://savoryskies.com/pecan-pie-cookies-gooey-buttery-recipe/