My pecan pie cookies are easier to make and less time consuming than an entire pecan pie since there is no drama with rolling pins and pie crusts or complicated fillings with lengthy cooling times. Plus, no one ever wants to be the first to slice into the pie and then a lot of it goes uneaten. That’s not the case with these pecan pie cookies; people won’t be able to get their hands off them! ? Speaking of cookies people can’t keep their hands off of, these Apple Pie Cookies, Coffee Cake Cookies and Chocolate Chipless cookies are all holiday must-makes! My recipe combines the rich, nutty flavor of pecan pie with a buttery, sugar cookie base. The pecan pie filling is generously added to the center of each cookie and once cooled creates a luscious, gooey consistency. I mean, just look at these photos! I am drooling.
Chopped Pecans: The key ingredient, providing the classic pecan pie nuttiness and crunch. I roughly chop them so theres good texture in the filling. Butter: you’ll need butter not only for the cookie dough but for the pecan pie filling as well. Butter adds richness and a smooth texture to the filling. Pure Maple Syrup: helps give the filling that ooey-gooey consistency and warming flavor. Vanilla Extract: Enhances the flavor of the cookies. Dry ingredients: flour, baking soda, baking powder, cornstarch and salt. If you have made my cookie recipes before, you know I love adding in cornstarch. The cornstarch is a thickener so it helps prevent the cookies from baking too flat, and it also helps to create a super soft buttery cookie. Eggs: be sure to bring them to room temperature. Adding in the extra egg yolk really help give the cookies that nice chew we’re looking for! Flaky sea salt: I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and compliments this cookie really well.
