Chewy Pecan Pie Cookies: The Ultimate Recipe for Fall

Chewy Pecan Pie Cookies: Prepare to be amazed! Imagine the rich, buttery goodness of pecan pie, but in a perfectly portioned, handheld cookie. These aren’t just cookies; they’re miniature pecan pie masterpieces that will redefine your dessert expectations. I’m so excited to share this recipe with you!

Pecan pie, a Southern staple, boasts a history as rich and warm as its flavor. While pecans themselves have been enjoyed by indigenous populations for centuries, the pecan pie as we know it likely emerged in the late 19th century, coinciding with the rise of commercially processed corn syrup. It quickly became a Thanksgiving and holiday favorite, symbolizing comfort and togetherness.

But what makes pecan pie so irresistible? It’s the symphony of textures and tastes: the crunchy pecans, the gooey, caramel-like filling, and the buttery crust. Now, imagine all of that, concentrated into a delightful cookie form! People adore these Chewy Pecan Pie Cookies because they offer all the familiar flavors of pecan pie without the fuss of slicing and serving. They’re perfect for parties, lunchboxes, or simply satisfying a sweet craving. Plus, they’re incredibly easy to make, so you can enjoy a taste of Southern comfort any time you like. Get ready to bake up a batch of pure happiness!

this Recipe

Ingredients:

• For the Cookie Dough:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• For the Pecan Pie Filling:
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup corn syrup
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups chopped pecans

Making the Pecan Pie Filling

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Keep a close eye on it so it doesn’t burn!
2. Add Brown Sugar and Corn Syrup: Once the butter is melted, stir in the brown sugar and corn syrup. Whisk everything together until it’s smooth and well combined.
3. Bring to a Simmer: Increase the heat slightly and bring the mixture to a gentle simmer, stirring constantly. You’ll see small bubbles forming around the edges.
4. Add Heavy Cream and Vanilla: Reduce the heat back to medium-low and slowly pour in the heavy cream, stirring continuously to prevent curdling. Add the vanilla extract and salt.
5. Simmer and Thicken: Continue to simmer the mixture for about 5-7 minutes, stirring frequently, until it thickens slightly. It should coat the back of a spoon. Don’t overcook it, as it will thicken more as it cools.
6. Stir in the Pecans: Remove the saucepan from the heat and stir in the chopped pecans. Make sure they are evenly distributed throughout the filling.
7. Cool the Filling: Let the pecan pie filling cool completely while you prepare the cookie dough. This is important so it doesn’t melt the dough when you assemble the cookies. You can even pop it in the fridge to speed up the cooling process, just make sure it’s not too firm when you’re ready to use it.

Preparing the Cookie Dough

1. Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally ensures everything is evenly mixed.
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
5. Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much during baking and make them easier to handle. You can chill it for longer, even overnight, if needed.

Assembling and Baking the Cookies

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
2. Scoop the Cookie Dough: Use a cookie scoop or spoon to scoop out rounded tablespoons of cookie dough. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
3. Create Indentations: Use your thumb or the back of a spoon to create a well in the center of each cookie dough ball. Make sure the well is large enough to hold a generous amount of pecan pie filling.
4. Fill the Cookies: Spoon the cooled pecan pie filling into the indentations in the cookie dough. Don’t overfill them, or the filling might spill out during baking.
5. Bake the Cookies: Bake the cookies for 12-15 minutes, or until the edges are golden brown and the filling is bubbly. Keep a close eye on them, as baking times may vary depending on your oven.
6. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart while they are still soft.

Tips and Variations

• Pecan Size: I prefer finely chopped pecans for the filling, as they distribute more evenly and create a smoother texture. However, you can use coarsely chopped pecans if you prefer a chunkier filling.
• Salted Caramel Variation: For a salted caramel twist, add a pinch of sea salt to the pecan pie filling after it has cooled slightly.
• Chocolate Chips: Add 1/2 cup of chocolate chips to the cookie dough for an extra layer of flavor.
• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving. You can also freeze the unbaked cookie dough balls. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
• Don’t Overbake: Overbaking will result in dry, crumbly cookies. Keep a close eye on them and remove them from the oven when the edges are golden brown.
• Soft Butter is Key: Make sure your butter is properly softened before creaming it with the sugars. This will ensure a light and fluffy cookie dough.
• Even Baking: Rotate the baking sheets halfway through baking to ensure even browning.

Conclusion:

This isn’t just another cookie recipe; it’s a bite-sized piece of pecan pie heaven! The irresistible combination of buttery, chewy dough and that classic pecan pie filling makes these Chewy Pecan Pie Cookies a guaranteed crowd-pleaser. Seriously, from the moment the aroma fills your kitchen to the last crumb devoured, you’ll understand why I’m so excited about this recipe. It’s the perfect balance of textures and flavors, offering a sophisticated twist on a beloved dessert.

But don’t just take my word for it – you absolutely have to experience these cookies for yourself! They’re surprisingly easy to make, even for beginner bakers. The recipe is straightforward, and the results are consistently delicious. Think of it as a shortcut to enjoying all the comforting goodness of pecan pie without the fuss of a full-sized pie crust.

Serving Suggestions and Variations:

These cookies are fantastic on their own, but why stop there? For an extra touch of indulgence, try serving them warm with a scoop of vanilla ice cream. The contrast of warm cookie and cold ice cream is simply divine. Or, crumble them over yogurt or oatmeal for a decadent breakfast treat.

Looking for variations? You can easily customize these cookies to suit your preferences. Add a sprinkle of sea salt on top before baking to enhance the sweetness and bring out the nutty flavor of the pecans. For a chocolatey twist, incorporate chocolate chips or chunks into the dough. White chocolate would be particularly delicious! You could also experiment with different nuts, like walnuts or almonds, although I personally think the pecans are what truly make these cookies special. Another fun idea is to drizzle them with melted caramel after they’ve cooled. The possibilities are endless!

Make it a Gift!

These cookies also make a wonderful homemade gift. Package them in a pretty tin or cellophane bag, and you’ll have a thoughtful and delicious present for friends, family, or coworkers. They’re perfect for holiday gatherings, potlucks, or any occasion that calls for a sweet treat.

I truly believe that these Chewy Pecan Pie Cookies will become a new favorite in your baking repertoire. They’re the perfect combination of comfort, flavor, and ease, making them ideal for any occasion. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these amazing cookies.

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience! Please, please, please try them and then come back and leave a comment below. Let me know what you think, what variations you tried, and how much everyone enjoyed them. Sharing your baking adventures is what makes this community so special, and I’m always eager to learn from your experiences. Happy baking!