Pecan Pie Cookies
These bite-sized pecan pie cookies are the ultimate holiday treat! 🥧🍪 Buttery, nutty, and irresistibly delicious—perfect for cookie platters, gift-giving, and holiday gatherings. Make-ahead & freezer-friendly!
Equipment
- Mixing bowls
Ingredients
For the Cookie Base
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Pecan Topping
- 2 cups chopped pecans
- 1 cup brown sugar
- ¼ cup corn syrup or maple syrup for variation
- ¼ cup butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Cookie Base:
- Cream butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and salt.
- Gradually add flour, mixing until combined.
- Wrap and chill dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into small balls, place on baking sheet, and press a small indentation in each.
Prepare the Pecan Topping:
- In a saucepan, combine brown sugar, corn syrup, and butter.
- Heat over medium until bubbling.
- Stir in pecans and vanilla extract, then let cool slightly.
Assemble & Bake:
- Spoon pecan topping into each cookie indentation.
- Bake for 12–15 minutes, until golden.
- Let cool completely before serving or storing.
Notes
- For extra flavor, toast the pecans before mixing.
- Customize sweetness by adjusting sugar levels.
- Make ahead: Store at room temp for 5 days or freeze up to 3 months.
- For a chocolate twist, drizzle melted dark chocolate over cooled cookies.
- Alternative: Use maple syrup instead of corn syrup for a richer taste.
Nutrition
Serving: 1gCalories: 125kcalCarbohydrates: 12gProtein: 1gFat: 8gFiber: 0.5g
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