PECAN PIE COOKIE HEAVEN

Imagine biting into a cookie that’s both soft and chewy, with the rich, buttery flavor of pecan pie exploding in your mouth. Sounds dreamy, right? Well, stop dreaming and start baking because these Melt-in-Your-Mouth Pecan Pie Cookies are about to become your new favorite treat. Get ready to impress your friends and family with a cookie that tastes like pure autumn bliss!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create these delectable pecan pie cookies:

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Pecan Pie Filling:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

Step-by-Step to Pecan Pie Cookie Perfection

Let’s get started on baking these delicious cookies! I promise, they are easier to make than you think.

Making the Cookie Dough:

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This is a crucial step, so really take your time and make sure it’s well-creamed. A stand mixer is helpful, but a hand mixer works just fine too!
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Cover the dough and refrigerate for at least 30 minutes. This chilling time is important for preventing the cookies from spreading too much in the oven.

Making the Pecan Pie Filling:

1. While the dough is chilling, prepare the pecan pie filling. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar, heavy cream, and corn syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
3. Remove from heat and stir in the vanilla extract and chopped pecans. Let cool slightly.

Assembling and Baking the Cookies:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Use your thumb or the back of a spoon to make a well in the center of each cookie.
4. Spoon a generous amount of the pecan pie filling into the well of each cookie.
5. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
6. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Why These Pecan Pie Cookies Are So Special

These aren’t just your average cookies; they’re a delightful twist on a classic dessert. The combination of the soft, chewy cookie base with the gooey, nutty pecan pie filling is simply irresistible. Plus, they’re perfect for any occasion, from holiday gatherings to afternoon treats.

Secrets to the Best Cookie Texture

Achieving that perfect melt-in-your-mouth texture is all about a few key techniques:

• Don’t Overmix: Overmixing the dough develops the gluten, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough prevents the cookies from spreading too thin and helps them retain their shape.
• Use Softened Butter: Softened butter creams together with the sugar more easily, creating a lighter and airier dough.

Pecan Pie Filling Variations

Feel free to experiment with the pecan pie filling to suit your tastes:

• Add a Pinch of Salt: A little salt enhances the sweetness of the filling.
• Use Different Nuts: Walnuts or almonds can be substituted for pecans, or you can use a mixture of nuts.
• Add a Splash of Bourbon: A tablespoon of bourbon adds a warm, boozy flavor to the filling.

Troubleshooting Common Cookie Problems

Even the best bakers encounter problems sometimes. Here are a few solutions:

• Cookies Spreading Too Much: Make sure your butter is softened, not melted. Also, ensure you’ve chilled the dough adequately.
• Cookies Too Dry: Measure your flour accurately. Spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag.
• Cookies Too Hard: Avoid overbaking. Remove the cookies from the oven when the edges are lightly golden brown, even if the center still seems slightly soft. They will continue to bake as they cool.

Serving and Storage Tips

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. They also freeze well, making them perfect for make-ahead baking.

Other Cookie Recipes You’ll Love

If you are looking to expand your cookie repertoire, you might also enjoy CHERRY COOKIES for a fruity, festive treat or maybe the CREAM CHEESE COOKIES, these are simple and delicious. If you’re in the mood for something a bit more decadent, try LOADED COWBOY COOKIES – packed with oats, chocolate chips, and nuts, they’re a real crowd-pleaser! Don’t forget the seasonal favorites, either. When autumn rolls around, the PUMPKIN CINNAMON COOKIES or even simple PUMPKIN COOKIES are sure to be a hit. Of course, we must circle back to the recipe that inspired it all: PECAN PIE COOKIES!

Final Thoughts: Your Cookie Journey Awaits

So there you have it – everything you need to create these incredible Melt-in-Your-Mouth Pecan Pie Cookies. Don’t be afraid to get creative and put your own spin on the recipe. Baking should be fun and rewarding, so grab your ingredients, preheat your oven, and get ready to experience cookie heaven! I promise, you won’t be disappointed.

Melt-in-Your-Mouth Pecan Pie Cookies

These pecan pie cookies combine the best of both worlds: a soft, chewy cookie base and a rich, gooey pecan pie filling. Perfect for any occasion, these cookies are sure to impress with their irresistible flavor and melt-in-your-mouth texture. Get ready for cookie heaven!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup packed light brown sugar for cookie dough
• 1/2 cup granulated sugar for cookie dough
• 2 large eggs for cookie dough
• 1 teaspoon vanilla extract for cookie dough
• 2 1/4 cups all-purpose flour for cookie dough
• 1 teaspoon baking soda for cookie dough
• 1/2 teaspoon salt for cookie dough
• 1 cup packed light brown sugar for pecan pie filling
• 1/4 cup heavy cream for pecan pie filling
• 1 tablespoon corn syrup for pecan pie filling
• 1 teaspoon vanilla extract for pecan pie filling
• 1 1/2 cups chopped pecans for pecan pie filling

Equipment

• Large mixing bowl
• Medium mixing bowl
• Stand mixer or hand mixer
• Measuring cups and spoons
• Whisk
• Medium saucepan
• Cookie scoop or spoon
• Baking sheets
• Parchment paper
• Wire rack

Method

 

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Cover the dough and refrigerate for at least 30 minutes.
6. While the dough is chilling, prepare the pecan pie filling. In a medium saucepan, melt the butter over medium heat.
7. Stir in the brown sugar, heavy cream, and corn syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
8. Remove from heat and stir in the vanilla extract and chopped pecans. Let cool slightly.
9. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
10. Remove the cookie dough from the refrigerator.
11. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
12. Use your thumb or the back of a spoon to make a well in the center of each cookie.
13. Spoon a generous amount of the pecan pie filling into the well of each cookie.
14. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
15. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use high-quality butter and fresh pecans. To prevent the cookies from spreading too much, ensure the butter is softened but not melted and that the dough is thoroughly chilled. Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. For an extra flavor boost, add a pinch of salt or a splash of bourbon to the pecan pie filling.