Description
Soft, chewy cookies with a buttery base and a gooey pecan pie-inspired center—perfect for holidays or gifting.
Ingredients
- For the Cookie Base:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Pecan Filling:
- 3/4 cup chopped pecans, toasted
- 1/3 cup brown sugar
- 1/4 cup corn syrup (or maple syrup)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla.
3. In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined.
4. Roll the dough into 1.5-inch balls and place on the baking sheet. Use your thumb or a spoon to create an indentation in the center of each ball.
5. Chill for 15 minutes in the fridge while you make the filling.
6. In a small bowl, mix the chopped toasted pecans, brown sugar, corn syrup, melted butter, vanilla, and a pinch of salt.
7. Fill each cookie with about 1 teaspoon of pecan filling.
8. Bake for 10–12 minutes, or until the edges are golden and the filling is bubbling.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Devour, gift, or freeze. These cookies keep well in an airtight container for up to 5 days, or freeze for up to 2 months.
Notes
You can toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Maple syrup gives a slightly richer flavor compared to corn syrup. For neat filling, use a small spoon or piping bag.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg