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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup pecans, chopped - 1 cup mini chocolate chips (optional) - ½ cup corn syrup To make these pecan pie cookies, you need a mix of sweet and nutty flavors. The unsalted butter gives a rich taste, while the brown sugar adds a deep sweetness. Granulated sugar helps balance it out. The eggs bind everything together, and vanilla extract gives a warm note. You can add mini chocolate chips if you want a twist. They add a nice touch of sweetness. Using chopped pecans is key for that classic pecan pie taste. If you don’t have them, you can also try walnuts. Feel free to experiment! You can swap out the granulated sugar for coconut sugar or use maple syrup instead of corn syrup. These changes can give your cookies a fun new flavor. {{ingredient_image_1}} 1. Preheat the Oven: Set your oven to 350°F (175°C). This step is key. A hot oven helps the cookies rise and bake evenly. 2. Mix the Butters and Sugars: In a large bowl, mix the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a wooden spoon. Mix until it is light and fluffy. This usually takes about 3 minutes. 3. Add the Eggs: Beat in the eggs one at a time. This helps the mixture blend well. Then, add the vanilla extract. 4. Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. This step ensures that the baking soda and salt mix evenly in the cookies. 5. Combine Mixtures: Gradually add the dry mix to the wet mix. Stir until just combined. Do not overmix! Overmixing can make the cookies tough. 6. Fold in Pecans and Chocolate Chips: Gently fold in the chopped pecans and mini chocolate chips if you choose to add them. This adds a nice crunch and flavor. 7. Prepare Corn Syrup Mixture: In a small saucepan, heat the corn syrup and the rest of the chopped pecans over low heat. Stir until warm. This will create a nice topping for the cookies. 1. Scoop the Dough: Use a tablespoon to scoop out cookie dough balls. Place them on prepared baking sheets, leaving about 2 inches between each ball. 2. Make Indentations: Use a teaspoon to make a small indentation in the center of each dough ball. This is where you will add the pecan-corn syrup mix. 3. Add the Corn Syrup Mixture: Drizzle a small amount of the warm pecan-corn syrup into the indentation of each cookie. 4. Bake the Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes. Keep an eye on the edges; they should be lightly golden when done. 5. Cool the Cookies: Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. These steps will give you soft, chewy pecan pie cookies. Enjoy the sweet smell as they bake! To get the perfect cookie texture, follow these steps: - Cream your butter and sugars well. This makes your cookies light and fluffy. - Don’t overmix once you add flour. Mix until just combined to keep cookies tender. - Chill your dough for 30 minutes if it's too sticky. This helps shape the cookies. Some common mistakes to avoid: - Using cold butter can lead to dense cookies. Always use softened butter. - Skipping the parchment paper may cause sticking. It makes cleanup easy too. - Not measuring ingredients accurately can ruin the texture. Use a scale for best results. To present your pecan pie cookies beautifully: - Dust with powdered sugar after they cool. It adds a nice touch. - Serve on a decorative platter. A simple plate can elevate your cookies. - Garnish with whole pecans for a rustic look. It shows off the star ingredient. For optional toppings or glaze: - Drizzle with chocolate for extra sweetness. It pairs well with the pecans. - Add a light caramel sauce on top for a rich flavor. It brings that pie essence to life. Pro Tips Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This helps to create a smooth batter and ensures even baking. Chill the Dough: For thicker cookies, chill the dough in the refrigerator for about 30 minutes before baking. This prevents the cookies from spreading too much in the oven. Adjust Baking Time: Keep an eye on your cookies as they bake; ovens can vary. Remove them when the edges are golden but the centers still look slightly soft for the best texture. Experiment with Mix-Ins: Feel free to customize the cookies by adding different mix-ins like dried cherries or white chocolate chips for a unique twist on classic flavors. {{image_2}} You can make these pecan pie cookies with different ingredients. If you want a dairy-free option, try using coconut oil instead of butter. For sugars, you can use coconut sugar or maple syrup. Both will change the flavor a bit but will still be tasty. If you need nut-free cookies, simply leave out the pecans. You can replace them with pumpkin seeds or sunflower seeds for a crunchy bite. For a chocolate-free version, skip the mini chocolate chips. The cookies will still be sweet and delicious. Adding spices can take these cookies to the next level. A pinch of cinnamon or nutmeg enhances the flavor profile wonderfully. If you enjoy a bit of zest, try adding lemon or orange extract. You can also mix in dried fruits like cranberries or raisins for a chewy texture. If you love coconut, adding shredded coconut can give a tropical twist. Feel free to experiment with your favorite flavors to make these cookies your own! To keep your pecan pie cookies fresh, store them in an airtight container. This helps prevent them from drying out. You can layer parchment paper between the cookies. This keeps them from sticking together. If you want to freeze cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until solid. After they are frozen, put them in a freezer bag. Remove as much air as you can before sealing. These cookies can last in the freezer for up to three months. At room temperature, pecan pie cookies can last for about a week. They will stay soft and tasty when stored correctly. Look for signs of staleness to know if they're still good. If they feel hard or crumbly, it’s time to toss them. If you see any mold, throw them away right away. Always trust your senses; if they don’t smell right, don’t eat them. How do I make pecan pie cookies without corn syrup? You can use maple syrup or honey instead of corn syrup. Both options offer a sweet flavor and a similar texture. Adjust the amount to match the sweetness of corn syrup. You may need to reduce other liquids in the recipe slightly for the best results. Can I make these cookies gluten-free? Yes, you can! Substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for better texture. This will help the cookies hold together and taste great. What can I serve with pecan pie cookies? Pecan pie cookies pair well with vanilla ice cream or whipped cream. You could also serve them with a cup of coffee or hot chocolate. The warm drinks enhance the cookie's flavors. How to soften butter quickly for this recipe? To soften butter fast, cut it into small cubes and let it sit at room temperature for 10-15 minutes. You can also microwave it for 5-10 seconds. Be careful not to melt the butter, as this can change the cookie texture. To sum up, we covered how to make tasty pecan pie cookies. I shared ingredient details, step-by-step prep, and baking tips. You learned how to avoid common mistakes and add your twist. Plus, we discussed how to store cookies for lasting freshness. Lastly, I answered some frequent questions. These cookies are perfect for any occasion. Enjoy baking and share your delicious results!

Pecan Pie Cookies

Delicious cookies inspired by pecan pie, featuring a sweet pecan-corn syrup filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup pecans, chopped
  • 1 cup mini chocolate chips (optional)
  • 0.5 cup corn syrup

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, then mix in the vanilla extract.
  • In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chopped pecans and mini chocolate chips if using.
  • In a small saucepan over low heat, combine the corn syrup and remaining half of the chopped pecans, stirring until the mixture is warm and well combined.
  • Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Using a teaspoon, make a small indentation in the center of each cookie and drizzle a small amount of the pecan-corn syrup mixture into the indentation.
  • Bake for 10-12 minutes or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Dust the cooled cookies with powdered sugar and serve them on a decorative platter, garnished with whole pecans for an elegant touch.
Keyword cookies, dessert, pecan pie