Description
These Easy Pecan Pie Cookies combine the rich, buttery flavors of classic pecan pie into soft, delicious cookies. Featuring a caramel-like dough packed with chopped pecans and a hint of brown sugar sweetness, these cookies offer a perfect balance of chewy and crisp textures. They’re quick to prepare and bake, making them an ideal treat for holiday gatherings or anytime you crave a comforting, nutty dessert.
Ingredients
Scale
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 1/4 cups all-purpose flour
- 1 cup chopped pecans
Syrup Mixture
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter and 3/4 cup packed brown sugar for 2-3 minutes until the mixture is light and fluffy.
- Add Flour and Pecans: Gradually add the all-purpose flour to the creamed butter mixture, mixing on low speed just until combined. Then fold in the chopped pecans evenly throughout the dough.
- Prepare Syrup Mixture: In a separate saucepan, combine the light corn syrup and remaining 1/4 cup packed brown sugar. Heat over medium heat, stirring constantly until the brown sugar dissolves completely and the mixture is smooth. Continue to simmer gently, then remove from heat.
- Combine Syrup with Dough: Pour the warm corn syrup and brown sugar mixture into the cookie dough. Mix on the lowest speed or fold with a spatula until just incorporated and the dough achieves a thick, caramel-like consistency.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Shape and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press a few extra pecans on top of each cookie for added texture and presentation. Bake for 10-12 minutes, or until the edges are lightly golden while centers remain slightly soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, do not overmix the dough once the syrup mixture is added to preserve the caramel consistency.
- You can toast the pecans lightly before adding for enhanced flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; thaw at room temperature before serving.
- If you prefer a crisper cookie, bake an additional 1-2 minutes but watch carefully to avoid overbaking.
