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Pecan Pie Cookie


  • Total Time: 40 mins
  • Yield: 12 1x

Ingredients

Scale

Cookies

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup pecans, finely ground

Filling

  • 1 cup pecans, coarsely chopped
  • ¼ cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup maple syrup (I use and love Blis)
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment.
  2. In a medium bowl, stir together flour, baking powder, and ground pecans.
  3. In a large bowl, cream together butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work too. Add eggs and vanilla and mix until once again light and fluffy. Add the flour mixture and mix until a dough just comes together.
  4. Take about a golf ball size amount of dough and form it into basically a very large thumbprint cookie. This will give you a sturdy base with a big indentation in the middle.
  5. Make the filling. In a medium bowl, stir together pecans, sugar, corn syrup, vanilla, maple syrup, and butter. Fill the indentation in the cookie dough balls with the filling. Be generous.
  6. Bake for 15-20 minutes until the cookies are set and light golden brown around the edges. They will have flattened and spread and the filling will cover much of the cookie. Allow to cool completely on sheets. May be stored at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.
  • Prep Time: 20 mins
  • Cook Time: 20 mins