Description
These Pecan Pie Cookies perfectly capture the warm, nutty, and caramel-like flavors of classic pecan pie in an easy-to-eat cookie form. They’re chewy, gooey, and irresistible!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped pecans
- 1/2 cup light corn syrup
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium 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 chopped pecans.
- In a small bowl, whisk together the light corn syrup.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Gently press a small amount of the corn syrup mixture onto the top of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra gooey center, underbake slightly.
- Store in an airtight container at room temperature for up to 3 days.
- These cookies can be frozen once cooled for up to 3 months.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg