There’s something magical about pecan pie cookies that makes them the ultimate treat. Imagine biting into a warm cookie that combines the gooey sweetness of pecan pie with the soft, chewy texture of your favorite cookie. The aroma wafts through your kitchen, with notes of buttery goodness and toasted nuts that can make anyone weak in the knees.
Every holiday season, I whip up a batch of these delightful treats, and they never fail to impress. Whether it’s a festive gathering or just a cozy night in, these cookies bring warmth and joy to any occasion. Trust me when I say they vanish faster than you can say “pecan pie cookies,” leaving you wishing you had made double.
Why You'll Love This Recipe
- These pecan pie cookies are incredibly easy to prepare, perfect for novice bakers and seasoned pros alike
- They boast a rich flavor profile that’s sweet yet nutty, satisfying every dessert lover’s dreams
- The visual appeal is undeniable, with golden-brown tops and specks of shiny pecans peeking through
- Versatile enough to be enjoyed at holiday parties or casual get-togethers, they fit any occasion perfectly
I remember the first time I made these cookies for an office potluck; my colleagues practically descended upon them like hungry vultures. The empty plate at the end of the day spoke volumes about their popularity!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Standard flour works best for structure; make sure to sift it for lightness.
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Brown Sugar: Use packed brown sugar for richer flavor; it gives those cookies that caramel-like sweetness.
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Granulated Sugar: A touch of granulated sugar balances the molasses taste from brown sugar.
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Baking Soda: This ingredient helps give those cookies a nice rise and chewy texture.
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Salt: Just a pinch enhances all other flavors—don’t skip it!
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Butter: Use unsalted butter at room temperature for creamy mixing and rich flavor.
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Vanilla Extract: Opt for pure vanilla extract to add depth; imitation just won’t do here.
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Pecans: Toasted pecans add crunch and flavor; chop them coarsely for a delightful bite in every cookie.
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Eggs: One large egg binds everything together beautifully; no substitutes here!
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Corn Syrup: Light corn syrup adds that signature gooeyness reminiscent of classic pecan pie.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat the Oven: Set your oven to 350°F (175°C) so it’s nice and hot when your cookies are ready to bake.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt until well combined. Set this aside while you work on the wet ingredients.
Cream Butter and Sugars: In another bowl, beat softened butter with both sugars until light and fluffy. The mixture should look like delicious clouds begging to be baked.
Add Eggs and Vanilla Extract: Mix in the egg and vanilla extract until fully incorporated. You’ll know it’s ready when everything comes together smoothly without lumps.
Combine Wet and Dry Mixtures: Gradually incorporate your dry ingredients into the wet mixture. Stir gently until just combined; be careful not to overmix or you’ll end up with tough cookies.
Add Pecans and Corn Syrup: Fold in chopped pecans along with corn syrup for that signature sticky sweetness. The dough will be thick but oh-so-delicious!
Scoop onto Baking Sheet: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto lined baking sheets. Leave space between each cookie—they’ll spread out during baking.
Bake Until Golden Brown: Pop those trays in the oven and bake for 10-12 minutes until edges are golden brown but centers are soft—trust me, they’ll firm up as they cool!
After these steps, you’ll have heavenly pecan pie cookies waiting to be devoured! Let them cool slightly before transferring them to wire racks; trust me when I say they taste even better after cooling down a bit.
Now you’re all set! These pecan pie cookies are bound to become your new favorite treat for any occasion—happy baking!
You Must Know
- Pecan pie cookies blend the rich flavors of pecan pie into delightful cookie bites
- These treats are perfect for holidays or gatherings, and their aroma will have everyone asking for the recipe
- Pair them with coffee or milk for a delicious experience!
Perfecting the Cooking Process
Start by toasting the pecans for richer flavor. Cream the butter and sugar before adding the egg and vanilla, then mix in dry ingredients. Bake until edges are golden brown, ensuring a soft center.
Add Your Touch
Feel free to swap some flour for ground oats for extra chewiness. Add chocolate chips or a pinch of cinnamon for a unique twist. You can even drizzle caramel on top after baking!
Storing & Reheating
Store pecan pie cookies in an airtight container at room temperature for up to a week. For reheating, pop them in the microwave for 10-15 seconds to regain softness.
Chef's Helpful Tips
- To achieve perfect pecan pie cookies, ensure your butter is softened but not melted to get that ideal texture
- Also, avoid overmixing once you add dry ingredients; this keeps them tender
- Lastly, check the cookies a minute early to prevent overbaking
Sometimes I find myself reminiscing about the holiday party where these cookies stole the show; everyone was raving about them and asking me how I made such magic!
FAQ
Can I freeze pecan pie cookies?
Yes, these cookies freeze well in an airtight container for up to three months.
What can I substitute for eggs?
You can use flaxseed meal or applesauce as an egg substitute in these cookies.
How can I tell when they’re done baking?
When edges are golden brown and centers look slightly underbaked, they’re ready to cool!
Pecan Pie Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Pecan pie cookies are a delightful twist on the classic dessert, combining the gooey sweetness of pecan pie with a soft, chewy cookie. These irresistible treats fill your kitchen with a buttery aroma and are perfect for any occasion, from festive gatherings to cozy nights in. With their rich flavors and beautiful golden-brown tops, these cookies are sure to impress and vanish quickly. Trust me, once you try them, you’ll want to make double!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup coarsely chopped toasted pecans
- 1/4 cup light corn syrup
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In another bowl, cream softened butter with both sugars until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually add dry ingredients to wet mixture; stir gently until just combined.
- Fold in chopped pecans and corn syrup until mixed.
- Drop rounded tablespoons of dough onto lined baking sheets, spacing them apart.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Let cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
