Pecan Pie Cookies Recipe
These unique cookies are full of great pecan flavour, have a great texture, and are so pretty to look at. What more could you want in a cookie?
Servings: 20 Cookies
Calories: 222kcal
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
Cookies
- ¾ Cup Butter Room temperature
- 1 Cup Light Brown Sugar Firmly packed
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
Filling
- 1 Cup Chopped Pecans
- ½ Cup Light Brown Sugar Firmly packed
- ¼ cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- Pinch Ginger, Cinnamon, and/or Cloves Optional*
Instructions
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
- Add baking powder, salt, and flour, continue beating until mixture is uniform, with everything incorporated. Set dough aside.
- In a separate mixing bowl, mix pecans and brown sugar with spices, if using. Add in heavy cream and vanilla, mix until well combined.
- Roll cookie dough into balls that are about 1.25″ in diameter, and place them on cookie sheets – leave about 2″ between the cookies.
- Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.
- Fill each indentation with about 1 teaspoon of pecan filling
- Bake for 10-12 minutes, until lightly browned.
- Allow to cool on sheets for 5 minutes or so, before gently transferring to a rack to fully cool.
Video
Notes
* If you’re looking to make these exactly as we did for our cookie trays, I used a pinch each of all 3 spices in the filling
Nutrition
Calories: 222kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg