Dessertscelebratingsweets4.8
Pecan Pie Cookies
Get ready for delicious sweet and salty Pecan Pie COOKIES! Thick soft sugar cookies topped with a brown sugar-maple pecan topping and a sprinkle of flaky sea salt.
👥 20 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
- wooden spoon
- saucepan
📝 Preparation Steps
1
Cookies:
2
preheat oven
3
Preheat oven to 375°F with a rack in the upper and lower third of the oven. Line two baking sheets with parchment paper.
4
wet ingredients
5
Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugar for ⏱️ 2 minutes, until light and creamy. Note: the butter should be just soft enough to beat smoothly but still cool. Add extracts, egg, egg yolk, and sour cream and beat until combined, scraping the sides of the bowl as necessary. The mixture might look a little curdled, that’s ok.
large egg1large egg yolk1
6
dry ingredients
7
In a separate bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
cornstarch1 tablespoon
8
scoop dough
9
Allow the dough to sit at room temperature for ⏱️ 5 minutes. Scoop the dough into 2-tablespoon balls (briefly rolling them in your hands, to make the dough balls smooth). Place the dough balls a couple inches apart on the prepared baking sheets.
10
Using the bottom of a wooden spoon or similar instrument, form an indention on top of each dough ball. This will help create the start of the cavity we will use to fill the cookies. The dough should still be in a ball shape, not flattened.
11
bake
12
Bake for ⏱️ 10-12 minutes (see note about chill time), until the edges are set and the center is still slightly underdone. If necessary, rotate the baking sheets once during bake time. The cookies should be light in color and very delicate. Place the baking sheets on wire racks. As soon as they come out of the oven, use a slightly larger instrument to further form the cavity in the center of each cookie. I have successfully used the rounded bottom of a tablespoon as well as the flat bottom of a small espresso shot glass. The very center of the cookies (where you made the indentation) will look a little under baked, but they should be fine once they cool. Leave the cookies on the baking sheets to cool completely.
13
Pecan filling:
14
In a small saucepan combine butter, cream, maple syrup, brown sugar, and salt. Bring to a simmer and continue simmering for ⏱️ 4 minutes, stirring occasionally. Remove from the heat and stir in the chopped pecans. Allow to cool for about ⏱️ 15 minutes, then scoop into the cavity of the cooled cookies and sprinkle with flaky sea salt. The filling will thicken up as it cools, you can speed this up by popping them in the fridge. Bring to room temperature before serving.
flaky sea salt (such as Maldon) (for topping)
Nutrition Facts
calories
260 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
82 mg
protein Content
3 g
trans Fat Content
0.4 g
cholesterol Content
49 mg
carbohydrate Content
31 g
saturated Fat Content
8 g
unsaturated Fat Content
6 g
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