Pecan Pie Cookies
Soft and chewy sugar cookies topped with a decadent pecan pie topping that's packed with toasted pecans and maple sweetness!
Ingredients
Pecan Pie Filling:
- 1 ½ cup brown sugar, packed
- 6 Tablespoons butter
- ¾ cup light corn syrup
- 3 large eggs, beaten
- 1 ½ teaspoon vanilla
- 2 cups chopped toasted pecans*
Sugar Cookies:
- 2 ¾ cup all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 ounces cream cheese, softened
- ½ cup granulated sugar + 1/4 cup, divided
- ½ cup powdered sugar
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
Instructions
Make the Pecan Pie Filling:
- In a medium saucepan, combine the brown sugar, butter, corn syrup, eggs, and vanilla. Cook over medium heat, stirring constantly until mixture comes to a boil.
- Once mixture is boiling, continue stirring for 2 minutes. Be careful, as the hot mixture tends to "spit" while you stir. Remove from the heat and allow to cool to room temperature. Stir in the chopped pecans.
Make the Sugar Cookies:
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and cream cheese together until smooth and creamy. Add the 1/2 cup granulated sugar and powdered sugar, beating until smooth and creamy. Add the vegetable oil, egg, vanilla, and almond extract and mix until fully incorporated.
- Gradually mix flour mixture into wet ingredients until dough comes together.
- Place the remaining 1/4 cup granulated sugar into a small bowl. Roll dough into balls that are a little larger than golf balls. Coat ball in sugar and place on lined baking sheet. Repeat process with more dough until you have 6 or 7 balls spaced at least 2 inches apart. Using the bottom of a glass, flatten each dough ball to about 1/2″ thickness. It’s okay if the cookies form a rim on the edges.
- Bake cookies for 8-11 minutes or until tops look dry. They should still be pale in color–no browning. Try not to overbake or you’ll end up with hard, crispy cookies. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To Assemble:
- Take two small spoons. Use one spoon to scoop up a HEAPING tablespoon of the pecan topping, then use the other spoon to push the topping onto the cookie. Use both spoons to spread the topping evenly over the surface of the cookie, leaving about a half inch of space along the perimeter. Repeat with the rest of the cookies and filling.
- Cookies stay fresh for up to a week in a sealed plastic container or covered in plastic wrap in the refrigerator.
Notes
*To toast the pecans, preheat your oven to 350ºF. Scatter the pecans evenly on a rimmed baking sheet. Place in the oven for 7-10 minutes, or until browned and fragrant. Remove from oven, and allow to cool before chopping.