Pecan Pie Cookies

Ingredients

Cookie Base

• 1 cup (226 g) unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• ¼ tsp salt

Pecan Filling

• 1 cup chopped pecans
• ½ cup brown sugar, packed
• ¼ cup corn syrup (or maple syrup)
• 2 tbsp melted butter
• 1 egg
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the cookie dough
   • Cream butter and powdered sugar until fluffy.
   • Mix in flour and salt until a soft dough forms.
3. Shape cookies
   • Roll dough into 1-inch balls.
   • Place on baking sheet and make an indentation in the center of each with your thumb or the back of a spoon.
4. Prepare filling
   • In a bowl, combine pecans, brown sugar, corn syrup, melted butter, egg, vanilla, and salt.
   • Stir until well mixed.
5. Fill cookies
   • Spoon about 1 tablespoon of pecan mixture into each indentation.
6. Bake
   • Bake for 12–15 minutes, or until the edges are lightly golden and the filling is bubbly.
7. Cool
   • Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• Toast the pecans first for extra flavor.
• Drizzle with caramel after cooling for a richer dessert.
• Store in an airtight container for up to 5 days.