Pecan Pie Cookies

These pecan pie cookies are delicious, buttery cookies filled with a soft caramel pecan filling and drizzled with semi-sweet chocolate.

Course cookies, dessert cookies

Cuisine American

Keyword can you freeze pecan pie cookies, how to make pecan pie cookies, pecan pie cookie, pecan pie cookie recipe, pecan pie cookies recipe, pecan pie thumbprint cookies

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 249kcal

Author Beth Pierce

Ingredients

Cookie Dough

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter
½ cup granulated sugar
½ cup brown sugar
1 large egg
¾ teaspoon vanilla extract

Pie Filling

½ cup brown sugar
2 tablespoons butter
2 tablespoons corn syrup
3 tablespoons heavy cream
½ teaspoon vanilla extract
pinch of salt
¾ cup chopped pecans
½ cup chocolate chips optional
1 teaspoon coconut oil optional

Instructions

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Cream the butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Reduce the speed to low and add the egg and vanilla extract beating just until incorporated.
Add the flour mixture and beat just until combined. Scraping down the beater and bowl as needed.
Using a 1½ tablespoon cookie scoop, roll the cookie dough into balls and place them on the prepared baking sheet about 2-2½ inches apart. Bake for 10-12 minutes or until golden brown on the bottom. Immediately after baking, make an indent in the top of each cookie using a clean cookie scoop. Fully cool the cookies.
Add the brown sugar, butter, and corn syrup to a heavy skillet. Cook over medium heat until the mixture reaches 235𝆩F, stirring constantly. This takes about 5-6 minutes.
Remove the pan from the heat and stir in the heavy cream, vanilla extract, salt, and chopped pecans. Be careful, as the hot mixture may bubble up.
Working quickly, fill the cookies with the pecan mixture, dividing evenly. The mixture is easier to work with when it is warm.
If desired, melt ½-1 cup semisweet or dark chocolate chips and 1-2 teaspoons coconut oil in the microwave at 50% power for 1-minute intervals, stirring between each interval until the bowl no longer feels hot. Drizzle the melted chocolate over the cookies. Let the chocolate set for several hours.

Notes

Store the cookies in an airtight container at room temperature for 4-5 days.
Freeze in a sturdy freezer container for up to 3 months. Thaw on the counter at room temperature.

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