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Pecan Pie Cookies

Deliciously chewy, yet slightly crunchy cookies filled with a sweet pecan mixture reminiscent of classic pecan pie.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup unsalted butter (or dairy-free vegan substitute such as vegan butter) Ensure butter is at room temperature for easy creaming.
  • 1 cup brown sugar (preferably light brown sugar) Adds mild flavor.
  • 1 large egg (or 1 flax egg for a vegan option: mix 1 tablespoon ground flaxseed with 3 tablespoons water) Use flax egg for vegan version.
  • 2 cups all-purpose flour (or a gluten-free flour alternative) For gluten-free version.
  • 1 teaspoon vanilla extract (preferably pure) Best flavor.
  • 1/2 teaspoon salt Sea salt enhances sweetness.
  • 1 cup chopped pecans (toasted for richer flavor) Toasting enhances flavor.
Filling Ingredients
  • 1/2 cup corn syrup (light corn syrup; agave can substitute) For gooey filling.
  • 1/4 cup maple syrup Adds flavor; use for vegan option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cream together the butter and brown sugar until fluffy (approx. 2-3 minutes on medium speed).
  3. Beat in the egg (or flax egg) until combined.
  4. Stir in the flour, vanilla extract, and salt until just combined.
  5. In another bowl, mix chopped pecans, corn syrup, and maple syrup for the filling.
  6. Shape the cookie dough into small balls and place them on a baking sheet, leaving space for spreading.
  7. Make an indentation in the center of each cookie ball and fill it with the pecan mixture.
  8. Bake for 12-15 minutes or until golden brown.
  9. Let cool before serving.

Notes

Store cookies in an airtight container for up to a week. You can prepare the cookie dough and refrigerate it for up to 3 days before baking.