Chewy Pecan Pie Cookies: The Ultimate Recipe for Fall

Chewy Pecan Pie Cookies: Prepare to be amazed! Imagine the rich, buttery, nutty goodness of pecan pie, but in a perfectly portioned, handheld cookie. These aren’t just cookies; they’re miniature pecan pie masterpieces, and I’m thrilled to share my recipe with you.

Pecan pie, a Southern staple, has a history as rich and layered as its flavor. While pecans have been enjoyed by indigenous populations for centuries, the pecan pie as we know it didn’t truly emerge until the late 19th century, with the widespread availability of corn syrup. It quickly became a Thanksgiving and holiday favorite, a symbol of Southern hospitality and warmth. But who says you have to wait for a holiday to enjoy that comforting flavor?

What makes pecan pie, and by extension, these chewy pecan pie cookies, so irresistible? It’s the symphony of textures and tastes. The buttery, slightly crisp cookie base gives way to a gooey, caramel-like filling studded with crunchy pecans. The combination is simply divine! Plus, these cookies are incredibly convenient. No need to fuss with a pie crust or wait for a whole pie to cool. You get all the flavor in a fraction of the time, making them perfect for a quick dessert, a potluck contribution, or a sweet treat any day of the week. Get ready to bake up a batch of these addictive little delights!

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
• 1/2 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

Preparing the Pecan Pie Filling:

Okay, let’s start with the heart of these cookies – the pecan pie filling! This is what gives them that irresistible, gooey, pecan-packed flavor. Trust me, it’s worth the extra step.

1. Melt the Butter: In a medium saucepan over medium heat, melt the 1/2 cup of butter. Keep a close eye on it so it doesn’t burn. We want it nice and smooth.
2. Add the Brown Sugar: Once the butter is melted, stir in the 1/2 cup of packed light brown sugar. Make sure to whisk it in well so there are no lumps. We want a smooth, caramel-like base.
3. Incorporate the Corn Syrup and Cream: Now, pour in the 1/4 cup of corn syrup and the 1/4 cup of heavy cream. Stir everything together until it’s well combined and simmering gently. The corn syrup adds that classic pecan pie stickiness, and the heavy cream makes it rich and decadent.
4. Simmer and Thicken: Let the mixture simmer for about 3-5 minutes, stirring constantly. You’ll notice it starts to thicken slightly. Be patient, and don’t crank up the heat too high, or it might burn. We’re aiming for a consistency that’s thick enough to hold its shape when spooned onto the cookies.
5. Add Vanilla and Salt: Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract and the 1/4 teaspoon of salt. The vanilla enhances the sweetness, and the salt balances it out perfectly.
6. Stir in the Pecans: Finally, add the 2 cups of chopped pecans. Make sure they’re evenly distributed throughout the filling. I like to use a mix of finely chopped and slightly larger pieces for a nice texture.
7. Cool Completely: Let the pecan pie filling cool completely while you prepare the cookie dough. This is crucial! If the filling is too warm, it will melt the cookie dough when you assemble the cookies. You can even pop it in the fridge to speed up the cooling process.

Making the Cookie Dough:

Now, let’s move on to the cookie dough. This is a pretty standard cookie dough recipe, but the key is to not overmix it. Overmixing can lead to tough cookies, and we want them nice and chewy!

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of packed light brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure your butter is truly softened, but not melted. It should be soft enough to easily press your finger into.
2. Beat in the Eggs and Vanilla: Beat in the 2 large eggs one at a time, then stir in the 1 teaspoon of vanilla extract. Make sure each egg is fully incorporated before adding the next.
3. Combine Dry Ingredients: In a separate bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking 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! Overmixing develops the gluten in the flour, which can result in tough cookies. Stop mixing as soon as the flour is incorporated.
5. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps to prevent the cookies from spreading too much during baking. Chilling also allows the flavors to meld together. You can chill the dough for longer, even overnight, if you prefer.

Assembling and Baking the Cookies:

Alright, the moment we’ve been waiting for! It’s time to assemble these beauties and get them into the oven. This part is a little messy, but it’s also the most fun!

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
2. Scoop Cookie Dough: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I like to use a cookie scoop for uniform size, but you can also use a spoon.
3. Create Indentations: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. This is where the pecan pie filling will go.
4. Fill with Pecan Pie Filling: Spoon about 1-2 teaspoons of the cooled pecan pie filling into each indentation. Don’t overfill them, or the filling will spill over during baking.
5. Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly. Keep a close eye on them, as baking times can vary depending on your oven.
6. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly and prevents them from breaking.

Tips for Perfect Pecan Pie Cookies:

• Use Softened Butter: Make sure your butter is softened, but not melted. Softened butter creams together with the sugar more easily, resulting in a lighter and fluffier cookie.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough prevents the cookies from spreading too much during baking.
• Cool the Filling: Make sure the pecan pie filling is completely cooled before filling the cookies. Warm filling will melt the cookie dough.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the filling is bubbly.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days.

Variations:

Want to mix things up a bit? Here are a few variations you can try:

• Chocolate Chips: Add 1 cup of chocolate chips to the cookie dough for a chocolatey twist.
• Sea Salt: Sprinkle a pinch of sea salt on top of the cookies before baking for a salty-sweet flavor.
• Spices: Add 1/2 teaspoon of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
• Different Nuts: Use walnuts or almonds instead of pecans for a different flavor profile.
• Bourbon: Add a tablespoon of bourbon to the pecan pie filling for an extra kick.

Enjoy your delicious Chewy Pecan Pie Cookies! I hope you love them as much as I do. They’re perfect for holidays, parties, or just a special treat for yourself.

Conclusion:

And there you have it! These Chewy Pecan Pie Cookies are more than just a sweet treat; they’re a little slice of pecan pie heaven, perfectly portioned and ready to brighten your day. I truly believe this recipe is a must-try for anyone who loves the classic flavors of pecan pie but wants something a little more portable and fun. The combination of the buttery, slightly salty cookie base with the rich, gooey pecan filling is simply irresistible.

But why is this recipe a must-try, you ask? Well, beyond the incredible taste, it’s also surprisingly easy to make! No complicated pie crusts or finicky fillings here. We’ve streamlined the process to create a cookie that’s both impressive and approachable, even for beginner bakers. Plus, these cookies are perfect for any occasion. Need a crowd-pleasing dessert for a potluck? These will disappear in minutes. Looking for a thoughtful homemade gift? A batch of these cookies, beautifully packaged, is sure to delight. Or maybe you just need a little something to satisfy your own sweet tooth? These cookies are the perfect answer.

Serving Suggestions and Variations:

The possibilities are endless when it comes to enjoying these Chewy Pecan Pie Cookies. Serve them warm with a scoop of vanilla ice cream for an extra decadent treat. Or, pair them with a cup of hot coffee or tea for a cozy afternoon snack. For a festive touch, drizzle them with melted chocolate or sprinkle them with chopped pecans.

If you’re feeling adventurous, try these variations:

* **Chocolate Chip Pecan Pie Cookies:** Add a handful of chocolate chips to the cookie dough for a chocolatey twist.
* **Bourbon Pecan Pie Cookies:** A splash of bourbon in the pecan filling adds a warm, boozy depth of flavor.
* **Salted Caramel Pecan Pie Cookies:** Drizzle the finished cookies with salted caramel sauce for a sweet and salty indulgence.
* **Spiced Pecan Pie Cookies:** Add a pinch of cinnamon, nutmeg, and cloves to the cookie dough for a warm, spiced flavor.
* **Mini Pecan Pie Cookies:** Use a smaller cookie scoop to create bite-sized versions that are perfect for parties.

I’m so excited for you to try this recipe and experience the joy of these delicious cookies for yourself. I’ve poured my heart into creating a recipe that’s both easy to follow and incredibly rewarding. I truly believe that once you try these, they’ll become a staple in your baking repertoire.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake up a batch of these amazing Chewy Pecan Pie Cookies. I promise you won’t regret it!

And most importantly, I’d love to hear about your experience! Did you try any of the variations? Did you make them for a special occasion? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking! Let me know if you have any questions, I’m always happy to help. I hope you enjoy these cookies as much as I do!