I love pecan pie, but it can be a chore to make. These pecan pie cookies are like having a shortcut in the palm of my hand! The filling is so quick and easy to put together, and the dough is super simple, too! I get a perfect mouthful of pecan pie in every bite!
How to Store
Store leftover pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving at room temperature.
How to Make Pecan Pie Cookies Step by Step
Mix the Wet Ingredients: Preheat your oven to 350°F. In a large bowl, using a hand mixer, cream ¾ cup of unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together. Beat in 1 large egg and 1 teaspoon of vanilla extract until incorporated. Whisk the Dry Ingredients: In a separate bowl whisk together, 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Mix the Dough: Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Scoop the Dough: Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls. Indent the Dough: Use the back of a measuring spoon to make an indent in each ball. Mix the Filling: In a saucepan, melt 6 tablespoons of unsalted butter. Then, stir in ¾ cup of brown sugar and 1½ cups of chopped pecans until the sugar is incorporated. Add the Cream: Stir in ⅓ cup of heavy cream, ½ teaspoon of pure vanilla extract, ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt. Fill the Cookies: Spoon the filling into the middle of each cookie. Bake the Cookies: Bake for 9-10 minutes. Let the cookies cool for a few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.
