Pecan Pie Cookies are a tasty twist on the classic pecan pie! These little treats combine the rich, buttery flavor of pecans with the sweetness of brown sugar in a soft, chewy cookie.
Picture this: a warm cookie that gives you all the things you love about pecan pie, but in bite-sized goodness! I love making them for friends because everyone adores that crunchy pecan topping. Yum!
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred since it lets you control the saltiness of the cookies. If you’re dairy-free, use coconut oil or a dairy-free butter substitute with similar measurements.
Pecans: Chopped pecans add a wonderful crunch. You can substitute with walnuts or almonds if needed, though it will alter the flavor a bit. Toast them lightly for extra flavor!
Corn syrup: This ingredient keeps the topping gooey and sticky. If you don’t have it, try using maple syrup or honey for a different but still delicious result.
Flour: All-purpose flour is perfect here, but if you’re gluten-free, a 1:1 gluten-free flour blend can be a great alternative.
How Do I Achieve the Best Cookie Texture?
Getting the right cookie texture is all about mixing and baking times. When creaming the butter and sugar, make sure to mix until the mixture is light and fluffy. This adds air and keeps the cookies chewy!
- Mix butter and sugar for several minutes until creamy.
- Don’t overmix after adding the flour; just combine until you don’t see dry flour.
- Bake until the edges are lightly golden; the centers should look a bit underbaked because they continue to cook as they cool.
By following these tips, your cookies should turn out soft with a deliciously crunchy topping!
Pecan Pie Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans, divided
For the Pecan Topping:
- 1 cup packed light brown sugar
- 1/2 cup corn syrup (light or dark)
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 20-25 minutes for baking. While the cookies only take a short time to bake, waiting for them to cool is the hardest part. You’ll have delicious cookies ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven gets hot, line your baking sheets with parchment paper or silicone baking mats to keep your cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter and granulated sugar together until your mixture is light and fluffy—about 2-3 minutes. It’s the secret to soft cookies! Now, beat in the eggs one at a time, and then mix in the vanilla extract until everything is blended together nicely.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined—don’t overdo it! Finally, fold in half of the chopped pecans into the dough.
4. Shape the Cookies:
Using a spoon (or cookie scoop), drop dough onto your prepared baking sheets, spacing each about 2 inches apart. This will give them room to spread while they bake.
5. Bake the Cookies:
Bake in the oven for about 8-10 minutes, or until the edges are lightly golden. When you take them out, they should look slightly underbaked in the center. It’s time to make the tasty topping!
6. Prepare the Pecan Topping:
In a bowl, mix the brown sugar, corn syrup, remaining chopped pecans, a teaspoon of vanilla extract, and the beaten egg until everything is well combined.
7. Add the Topping:
Carefully spoon a generous amount of the pecan topping over each cookie while they are still warm, gently pressing down to make sure it sticks.
8. Final Bake:
Return the cookies to the oven and bake for an additional 10-12 minutes, or until the topping is bubbly and set. Keep an eye on them so they don’t burn!
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes for easier handling. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Pecan Pie Cookies—perfect for sharing or keeping all for yourself!
Can I Use Different Nuts in This Recipe?
Absolutely! While pecans are traditional, you can substitute with walnuts or almonds if you prefer. Just keep in mind that the flavor will vary slightly depending on the nut you choose.
How Should I Store These Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! Chill the dough in the fridge for up to 2 days before baking. Just let it sit at room temperature for about 15 minutes to soften slightly before shaping and baking.
What If I Don’t Have Corn Syrup?
If you’re out of corn syrup, you can use honey or maple syrup as a substitute. This will add a different flavor but still achieve a similar gooey texture in your pecan topping!