Why Make This Recipe
Chewy Pecan Pie Cookies with Irresistibly Gooey Filling combine the classic flavors of a traditional pecan pie with the delightful convenience of a cookie. They are perfect for gatherings, holiday celebrations, or simply a sweet treat for yourself. The gooey filling paired with the chewy cookie texture creates a delightful balance that is sure to please everyone. Plus, they are easy to make and are sure to impress your friends and family!
How to Make Chewy Pecan Pie Cookies
Ingredients:
- 1 cup Unsalted Butter (Softened, or margarine for a dairy-free version.)
- 1 cup Brown Sugar (Caramel undertones, or coconut sugar for a lower glycemic index.)
- 1/2 cup Granulated Sugar (Balances flavor and texture.)
- 1 large Egg (Ener-G or flaxseed meal as a vegan alternative.)
- 1 teaspoon Vanilla Extract (Pure vanilla is preferred.)
- 2 cups All-Purpose Flour (Gluten-free blends can be used.)
- 1 teaspoon Baking Soda (Leavening agent.)
- 1/2 teaspoon Salt (Sea salt is preferable.)
- 1 cup Chopped Pecans (toasted) (Can substitute with walnuts.)
- 1/2 cup Corn Syrup (or Maple Syrup) (Honey can also be used.)
- 1/4 cup Melted Butter (Use unsalted for better control over saltiness.)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Gently fold in the toasted pecans.
- Scoop tablespoon-sized portions of dough onto a baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- While the cookies are baking, prepare the gooey filling. In a small bowl, mix together the corn syrup, melted butter, vanilla extract, and salt until smooth.
- As soon as the cookies come out of the oven, create a small well in the center of each cookie using the back of a spoon.
- Spoon a small amount of the gooey filling into each well.
- Return the cookies to the oven and bake for an additional 5-7 minutes, until the filling is bubbly and set.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
How to Serve Chewy Pecan Pie Cookies
These cookies are best served warm. You can serve them as is, or with a scoop of vanilla ice cream on the side for an extra treat. They are also delicious with a cup of coffee or tea.
How to Store Chewy Pecan Pie Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Place the cookies in a freezer-safe container or bag, and they can last for up to three months in the freezer.
Tips to Make Chewy Pecan Pie Cookies
- Ensure your butter is softened to room temperature for easy mixing.
- Don’t overmix the dough after adding the flour to keep cookies tender.
- For extra crunch, try adding more chopped pecans to the filling.
- Let the cookies cool completely to help the filling set properly.
Variation
You can easily switch up the nuts by using walnuts instead of pecans if you prefer. Additionally, try adding chocolate chips for a chocolatey twist!
FAQs
1. Can I make these cookies without eggs?
Yes, you can use a flaxseed meal or Ener-G egg replacer as a vegan alternative to eggs.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
3. What can I use instead of corn syrup?
Maple syrup or honey can be used as alternatives to corn syrup for the filling.
Chewy Pecan Pie Cookies
Delightful cookies combining the classic flavors of pecan pie with chewy cookie texture and irresistibly gooey filling.
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup Unsalted Butter (Softened)
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chopped Pecans (toasted)
- 1/2 cup Corn Syrup
- 1/4 cup Melted Butter
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in the toasted pecans gently.
- Scoop tablespoon-sized portions of dough onto a baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Prepare the gooey filling by mixing corn syrup, melted butter, vanilla extract, and salt until smooth.
- Create a small well in the center of each cookie using the back of a spoon.
- Spoon a small amount of the gooey filling into each well.
- Return the cookies to the oven and bake for an additional 5-7 minutes, until the filling is bubbly and set.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve warm or with a scoop of vanilla ice cream. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
