Inspired by the pie, my pecan pie cookies feature a buttery shortbread base and gooey pecan topping. Add a drizzle of chocolate or a sprinkle of sea salt for a gourmet twist!
Print the Recipe: https://sugarspunrun.com/pecan-pie-cookies/
Ingredients
Cookie
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
½ teaspoon vanilla extract
3 ½ cups all-purpose flour (438g)
¼ cup cornstarch (32g)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
Topping
⅔ cup light brown sugar, firmly packed (133g)
½ cup unsalted butter (113g)
⅓ cup dark corn syrup (80ml)
¼ teaspoon salt
1 heaping cup chopped, toasted pecans (125g)
2 Tablespoons heavy cream (30ml)
1 teaspoon vanilla extract
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Instructions
00:00 Introduction
Cookies
00:22 In a large mixing bowl, use an electric mixer to beat butter and sugars for several minutes until light and fluffy.
01:10 Add eggs and vanilla and stir to combine.
01:45 In a separate medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
02:35 Gradually add dry ingredients into wet, stirring thoroughly after each addition. Use a spatula to scrape the sides and bottom of the bowl to be sure all ingredients are incorporated.
03:15 Cover bowl with plastic wrap and transfer to the refrigerator to chill for 30 minutes.
03:25 Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
03:30 Once dough has finished chilling, scoop dough by 2-Tablespoon (45g) sized scoops and roll gently between your palms to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart, and bake for 10-12 minutes, until the bottom edges of the cookie just start to turn slightly brown (don’t under-bake the cookies, or they’ll fall apart after you fill them).
04:05 Immediately after removing from oven, use the rounded back of a (clean!) Tablespoon or cookie scoop to create an indent/nest in the cookie for the filling (I like to make the indent slightly wider than the cookie scoop).
04:40 Bake and cool all cookies before preparing your topping, as they will need to be cooled completely before being filled.
Topping
05:00 In a medium-sized saucepan, combine sugar, butter, corn syrup, and salt. Heat on your stovetop over medium/low heat, stirring frequently, until mixture boils and reaches a temperature between 236-240F (113-116C) (softball stage, this usually takes 5-10 minutes).
06:00 Remove from heat and immediately stir in chopped pecans, cream, and vanilla.
06:28 Allow mixture to sit for 5 minutes before scooping by rounded Tablespoon into the indent of the cooled cookies. Allow filling to cool completely before enjoying!
Notes
Storing
Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
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Дата на публикация: 26 октомври, 2025
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