Pecan Pie Cookies are a delightful twist on the classic pie! They bring all the nutty, sweet flavors of pecan pie into a perfect, bite-sized cookie.
These little treats are chewy and crunchy, just like they should be. I can’t resist popping a few in my mouth during the afternoon – they make any snack time feel special! 😋
Making these cookies is super easy too! Just mix the ingredients, scoop them out, and bake. They pair wonderfully with a cozy cup of tea or coffee!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives a creamy texture to the cookies. If you need a dairy-free option, you can use vegan butter instead!
Sugars: The mix of granulated and brown sugar creates a wonderful sweetness. For a healthier twist, you could try using coconut sugar in place of granulated sugar.
Pecans: Chopped pecans add crunch and flavor. If you have nut allergies, sunflower seeds or shredded coconut could work as good substitutes.
Corn Syrup: Light corn syrup helps achieve that gooey texture. If you want to avoid corn syrup, try using maple syrup or agave nectar, though the flavor may change slightly.
How Do You Get the Perfect Texture for Cookies?
Achieving that perfect cookie texture is all about the mixing process and baking time. Here’s how to ensure your cookies turn out just right:
- Make sure the butter is truly softened, not melted. This helps create a nice fluffy texture.
- Don’t overmix the dough after adding the dry ingredients. Mix just until combined to keep the cookies tender.
- Keep an eye on your baking time. Remove cookies when they’re lightly golden; they’ll continue to set as they cool!
With these tips, you’ll be on your way to baking perfect Pecan Pie Cookies every time! Enjoy the process and the delicious treats!
How to Make Delicious Pecan Pie Cookies
Ingredients You Will Need:
- For the Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped pecans (reserve some whole halves for topping)
- For the Pecan Topping:
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Flaky sea salt (optional, for garnish)
Time Needed to Prepare:
You will need about 15-20 minutes of prep time and an additional 15-20 minutes for baking. Overall, the total time is around 1 hour, including cooling. You’ll have a delicious batch of cookies ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to beat the softened butter together with granulated sugar and light brown sugar until it’s creamy and smooth. This will give your cookies a wonderful texture!
3. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, making sure each one is well incorporated before adding the next. Close your eyes and enjoy the sweet aroma as you mix in 2 teaspoons of vanilla extract.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This will ensure an even mix when you combine the dry ingredients with the wet ones.
5. Mix it All Together:
Gradually add the dry ingredient mixture to the wet mixture, mixing just until everything is combined—don’t over mix! Gently fold in 2 cups of chopped pecans.
6. Scoop and Bake:
Using a cookie scoop or a tablespoon, drop spoonfuls of dough onto your prepared baking sheets, leaving about 2 inches of space between each one. Bake them in the oven for 10-12 minutes or until they are lightly golden around the edges.
7. Make the Pecan Topping:
While the cookies are baking, get a small saucepan. Combine the corn syrup, ½ cup brown sugar, 2 tablespoons butter, and 1 teaspoon vanilla. Cook over medium heat until the mixture is smooth and the sugar dissolves (about 2-3 minutes).
8. Add more Pecans:
Remove the saucepan from heat and stir in ½ cup of chopped pecans. This will be your delicious topping for the cookies!
9. Top the Cookies:
When the cookies are done baking, take them out of the oven and immediately press a few whole pecan halves into the center of each cookie. Then, spoon a small amount of the warm pecan topping over each cookie.
10. Final Bake:
Return the cookies to the oven and bake for an additional 5 minutes to help set the topping. When they’re done, let them cool on the baking sheet for 10 minutes.
11. Cool and Enjoy:
Transfer the cookies to a wire rack to cool completely. If you’d like, sprinkle with a bit of flaky sea salt for that perfect sweet and salty flavor. Store any leftovers in an airtight container—but let’s be honest, they might not last long!
Now, sit back, relax, and enjoy your homemade Pecan Pie Cookies! They are a treat that can brighten any day!
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, it’s best to use unsalted butter in this recipe so you can control the amount of salt. If you only have salted butter, you can skip adding the extra salt in the dough.
Can I Substitute the Corn Syrup?
Absolutely! If you want to avoid corn syrup, you can use maple syrup or honey. Just keep in mind that the flavor and texture may change slightly, making it a bit less gooey.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag.
Can I Add Chocolate Chips to the Cookie Dough?
Sure! Chocolate chips would be a delicious addition. Just mix in about 1 cup of chocolate chips along with the pecans for a tasty twist on the classic recipe!
