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Chewy Pecan Pie Cookies with Caramelized Filling Recipe

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Delight in these Chewy Pecan Pie Cookies featuring a buttery, tender base topped with a rich caramelized pecan filling. These cookies combine the classic flavors of pecan pie in a portable, chewy cookie form—perfect for gifting, snacking, or holiday treats.

Ingredients

For the Cookie Base:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Pecan Filling:

  • 3/4 cup chopped pecans, toasted
  • 1/3 cup brown sugar
  • 1/4 cup corn syrup (or maple syrup)
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Make the Cookie Dough: In a mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. Then beat in the large egg and vanilla extract until fully incorporated.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt. Gradually add these dry ingredients to the wet mixture, gently mixing until just combined to avoid overworking the dough.
  4. Scoop and Shape Dough: Roll the cookie dough into 1.5-inch diameter balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to press an indentation into the center of each dough ball, creating space for the pecan filling.
  5. Chill Dough: Place the shaped dough balls in the refrigerator for 15 minutes. Chilling firms the dough, helping the cookies maintain their shape during baking and enhancing texture.
  6. Prepare Pecan Filling: While the dough chills, combine the toasted chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, vanilla extract, and a pinch of salt in a small bowl. Mix well to create the caramelized pecan filling.
  7. Fill Cookies: Remove the chilled dough from the fridge and spoon about 1 teaspoon of the pecan filling into the indentation of each cookie ball, pressing lightly to adhere without overflowing.
  8. Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the pecan filling is bubbling, indicating it’s properly caramelized.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set up before transferring them to a wire rack to cool completely. Enjoy fresh, or store as desired.
  10. Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months to maintain freshness.

Notes

  • Use corn syrup for the classic pecan pie flavor, or substitute with maple syrup for a natural alternative.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
  • Chilling the dough before baking helps prevent spreading and keeps the cookies chewy.
  • Monitor cookies closely in the last few minutes of baking to avoid burning the sugary filling.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Find it online: https://alinacooks.com/chewy-pecan-pie-cookies-with-caramelized-filling-recipe/