Introducing these amazing pecan pie cookies with their gooey and ooey texture! If you love pecan pie, you absolutely must give these cookies a try. The soft and chewy cookie base perfectly complements the delightful caramely and nutty crunch of the topping.
Pecan Pie Cookies
Ingredients
*For the Cookie Dough:*
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
*For the Pecan Topping:*
- 5 tablespoons unsalted butter
- ½ cup dark brown sugar
- 1/4 cup maple syrup
- 1 ½ cups chopped pecans
- Pinch of salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
- In a mixing bowl, whisk together 2 ½ cups all-purpose flour, cornstarch, baking soda, and sea salt. Set aside.
- In another bowl, cream together softened butter, 1 cup of brown sugar, granulated sugar, until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. Do not overmix. Set aside the dough.
- For the pecan topping, melt 5 tablespoons of unsalted butter in a saucepan over medium heat. Stir in dark brown sugar, maple syrup, chopped pecans, and a pinch of salt. Cook until slightly thickened. Add heavy cream and vanilla, cook for an additional 1 minute. Remove from heat and let it cool.
- Take 1/4 cup portions of the cookie dough, roll them into balls, and place on the prepared baking sheets. Refrigerate overnight or freeze for 1-2 hours.
- When ready to bake, preheat the oven. Bake the cookies for 12-13 minutes or until the edges are golden brown.
- Immediately press down the center of each cookie with the back of a measuring spoon to create a well.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Top each cookie with a large tablespoon of the pecan mixture and sprinkle with flaky sea salt.
- Enjoy these irresistible pecan pie cookies with their perfect blend of textures!