Description
A batch of golden-brown pecan pie cookies cooling on a wire rack, with a glossy caramel pecan filling glistening in the light. Perfect holiday treats!
Ingredients
For the Cookie Dough
1 cup 
butter, softened
butter, softened1 cup granulated sugar
1 large egg
egg1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
For the Pecan Pie Filling
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup heavy cream
1/4 cup melted butter
Instructions
Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.Form the Cookies
Roll the cookie dough into 1.5-inch balls and place them on the prepared baking sheet. Use your thumb or a small spoon to create an indentation in the center of each dough ball (this will hold the pecan filling).
Make the Pecan Filling
In a small bowl, mix together the chopped pecans, brown sugar, heavy cream, and melted butter until well combined.
Fill and Bake
Spoon a small amount of pecan filling into the indentation of each cookie. Be careful not to overfill. Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
TipsStorage: Keep these cookies in an airtight container at room temperature for up to a week.
Variations: Add a pinch of cinnamon or a drizzle of caramel for extra flavor!
Enjoy your homemade pecan pie cookies!