Ingredients
For the cookie dough
- 2 cups all purpose flour, spooned and leveled
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
For the pecan pie filling
- 6 Tbsp unsalted butter
- 1/3 cup dark brown sugar, packed
- 1/3 cup pure maple syrup
- 2 cups pecans, chopped
- 1/3 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- flaky sea salt, for finishing
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together 2 cups all purpose flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream 1/2 cup cubed unsalted butter, 1/2 cup dark brown sugar, and 1/3 cup granulated sugar on medium speed until smooth and fluffy, about 1-2 minutes.
- Add Wet Ingredients: Add in 1 tsp vanilla extract, 1 large egg, and 1 large egg yolk, both at room temperature. Mix until fully incorporated, using a rubber spatula to scrape down the sides as needed.
- Combine Dough: Gradually add the dry ingredient mixture in 1/4 cup increments to the wet mixture, mixing until just combined after each addition.
- Shape Cookies: Using a 2 tbsp cookie scoop, form dough balls and gently press an indent into the center of each ball using the back of a floured tablespoon. Aim to form about 14-16 cookies. Chill the shaped dough in the refrigerator for at least 30 minutes or up to 24 hours.
- Prepare Pecan Pie Filling: In a medium saucepan over medium heat, combine 6 Tbsp unsalted butter, 1/3 cup dark brown sugar, 1/3 cup pure maple syrup, and 2 cups chopped pecans. Allow to melt and simmer for 2-3 minutes, stirring occasionally.
- Add Cream and Spices: Stir in 1/3 cup heavy cream, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, and 1/8 tsp salt. Let the mixture bubble for another 1-2 minutes. Remove from heat and let cool until thickened.
- Preheat Oven and Fill Cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Spoon approximately 2 tsp of the pecan filling into the chilled dough indents, being careful not to overfill to avoid spilling during baking.
- Bake Cookies: Bake 6 cookies per sheet for 10-12 minutes, aiming for about 10 minutes for soft and chewy texture. The cookies will spread slightly while baking.
- Shape and Finish: While warm, gently swirl a cup or glass around each cookie to perfect the circular shape. Add any remaining pecan filling on top of cookies for fullness and garnish with flaky sea salt.
- Cool and Set: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely, allowing the filling to set. Serve and enjoy your homemade pecan pie cookies!
Notes
- Chilling the dough is important to prevent spreading and achieve the perfect cookie texture.
- Be careful not to overfill the cookie indent with pecan filling to avoid spills during baking.
- Use room temperature eggs for better mixing and dough texture.
- Swirling the cookies while warm helps maintain their round shape.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
