Soft and Easy Pecan Pie Cookies
Soft and Easy Pecan Pie Cookies bring the gooey comfort of pecan pie into a delightful cookie, perfect for any occasion. These buttery pecan cookies are a sweet, shareable treat.
Ingredients
For the Cookie Base:
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g packed brown sugar
- 1 tbsp plant-based milk or dairy milk
- 1 tsp pure vanilla extract
- 1¼ cups 150g all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Pecan Filling:
- 1 cup 100g chopped pecans
- ½ cup 120ml light corn syrup
- ¼ cup 50g packed brown sugar
- 2 tbsp 30g unsalted butter, melted
- 1 tsp pure vanilla extract
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking of these buttery pecan cookies.
Cream Butter and Sugar
- In a large bowl, I beat ½ cup softened butter and ¾ cup brown sugar with a mixer until fluffy, about 2–3 minutes, creating a soft base for nutty cookie treats.
Add Wet Ingredients
- I mix in 1 tbsp plant-based milk and 1 tsp vanilla extract until smooth, forming a rich dough for pecan-filled cookies.
Mix Dry Ingredients
- In a medium bowl, I whisk 1¼ cups flour, ½ tsp baking powder, and ¼ tsp salt. I slowly add this to the wet ingredients, mixing until a soft dough forms for these buttery pecan cookies.
Shape Cookies
- I scoop tablespoon-sized portions, roll into balls, and place 2 inches apart on the baking sheets. I flatten each slightly and make a thumbprint indentation for the filling in these nutty cookie treats.
Prepare Pecan Filling
- In a medium bowl, I combine 1 cup chopped pecans, ½ cup corn syrup, ¼ cup brown sugar, 2 tbsp melted butter, and 1 tsp vanilla, stirring until well-mixed for pecan-filled cookies.
Fill and Bake
- I spoon 1–2 tsp of filling into each cookie’s indentation, careful not to overfill. I bake for 10–12 minutes until the edges are lightly golden, cool on the sheets for 5 minutes, then transfer to a cooling rack for Soft and Easy Pecan Pie Cookies.