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The Ultimate Gooey Pecan Pie Cookies: Buttery Base with Caramelized Filling

Close-up of gooey pecan pie cookies topped with caramelized pecans cooling on a black wire rack.
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You can create the rich flavor of classic pecan pie in a handheld cookie format. This recipe gives you a tender, buttery shortbread base topped with a sticky, caramelized pecan filling that sets perfectly for easy serving.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, plus extra for topping
  • 1/2 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. For the cookie base, beat the softened butter and granulated sugar together in a large bowl until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Scoop the dough using a 1.5-tablespoon measure and press each portion into a ball. Place the balls onto the prepared baking sheets, leaving about 2 inches between them.
  5. Use your fingers or the bottom of a small glass to gently flatten each dough ball slightly.
  6. For the gooey pecan filling, whisk together the brown sugar, corn syrup, egg yolk, and 1/2 teaspoon vanilla extract in a small bowl until smooth.
  7. Spoon about 1 teaspoon of the pecan filling mixture onto the center of each flattened cookie base.
  8. Arrange 3 to 4 extra pecan halves on top of the filling on each cookie.
  9. Bake for 12 to 15 minutes, or until the edges of the cookie base are lightly golden brown and the filling is bubbly.
  10. Remove the cookies from the oven. Let them cool completely on the baking sheets for at least 20 minutes before moving them. The filling needs this time to set properly.

Notes

  • For the best texture, allow the cookies to cool completely on the pan. If you move them too soon, the gooey pecan topping may run.
  • If you want a slightly chewier cookie base, chill the dough for 30 minutes before scooping and flattening.
  • You can substitute walnuts for pecans if you prefer a different nut in your holiday cookie exchange ideas.

Nutrition

Find it online: https://kitchenican.com/pecan-pie-cookies-recipe-gooey-buttery/