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Gooey Homemade Pecan Pie Cookies

Close-up of two pecan pie cookies broken in half, showing the gooey, caramelized filling and pecan pieces.
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Make handheld cookies that taste like classic pecan pie, featuring a soft, buttery base and a rich, gooey caramel pecan topping.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped pecans, plus 1/2 cup whole or halved pecans for topping
  • 1/2 cup light corn syrup
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until 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 just combined. Stir in the 1 cup of chopped pecans.
  5. Scoop dough onto prepared baking sheets, forming balls about 1.5 tablespoons each. Press down slightly to flatten into thick discs.
  6. Bake the cookie bases for 8 to 10 minutes, or until the edges are set but the centers are still soft. Remove from the oven.
  7. While the cookies bake, prepare the filling: In a small saucepan over medium heat, combine the corn syrup, granulated sugar, and 2 tablespoons of butter. Stir until the butter melts and the sugar dissolves. Remove from heat.
  8. In a small bowl, whisk the lightly beaten egg and 1/2 teaspoon vanilla extract. Slowly whisk about half of the hot syrup mixture into the egg mixture to temper it. Then, pour the tempered egg mixture back into the saucepan with the remaining syrup. Stir well.
  9. Pour about 1 teaspoon of the warm filling mixture over the center of each partially baked cookie. Top each cookie with a few of the reserved whole or halved pecans.
  10. Return the cookies to the oven and bake for an additional 5 to 7 minutes, until the filling is set and bubbly.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a softer, thicker cookie base similar to gourmet shops, chill the dough for 30 minutes before scooping and flattening.
  • If you prefer a chewier texture, use dark brown sugar instead of light brown sugar in the cookie dough.
  • You can substitute maple syrup for corn syrup, but the final texture of the filling will be slightly less firm.

Nutrition

Find it online: https://eatableempress.com/pecan-pie-cookies-recipe-gooey-easy/