Pecan Pie Cookies
Last year I posted this recipe for Apple Pie Cookies. I had so much fun making them and they were a big hit with my friends that I decided I wanted to make more pie and cookie crossovers. This year I am tackling another fall classic - pecan pie! Big buttery cookies topped with sweet pecan pie topping, what’s not to love?
Make the Pecan Pie Topping
The topping for these cookies is meant to mimic pecan pie filling. I added maple syrup and cinnamon for an extra pop of fall flavors. To make the topping follow these simple steps:
Melt butter in a medium saucepan over medium heat.
Add brown sugar to the butter and mix until dissolved
Add maple syrup, vanilla extract, cinnamon, and salt and mix to combine.
Mix in chopped pecans and heat on medium for 5 minutes, stirring often.
Dissolve two teaspoons of cornstarch in a small amount of water and add it to the pecan mixture. Continue to heat and stir until the mixture has thickened.
Transfer the mixture to a bowl and set it aside until needed.
Mix the Cookie Dough
The base of these cookies is a crumbly butter cookie prepared similar to a scone to give a texture and flavor reminiscent of pie crust.
In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold, cubed butter using a pastry cutter or forks until there are small crumbs. Whisk together eggs, milk, and vanilla extract in a separate bowl and add to the dry ingredients and butter. Using your hands, mix until you have a dough like in the picture below.
Form the Cookies
Using 1/4 cup portions, form discs of dough about 3.5 inches in diameter and place them on a baking sheet lined with parchment paper or a silicone baking mat at least 2 inches apart. If you have them, you can use a ring mold to help shape the discs.
Indent the middle of each disc so they have slightly raised edges. See the picture below for reference. This will help keep the topping from running off of the cookie.
Transfer the baking sheets to the refrigerator to chill for at least 15 minutes.
Bake the Cookies
Meanwhile, preheat your oven to 375°F. Bake the chilled cookie shells for 10 minutes.
Remove them from the oven and add a heaping tablespoon of pecan topping to the center of each cookie. Bake for an additional 7 to 9 minutes until the cookies are just starting to brown around the edges.
Let the cookies cool on the pan for at least 5 minutes before moving to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-5 days.
Pecan Pie Cookies
Ingredients
- 1 and 1/2 cups chopped pecans, unsalted preferred
- 3 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tsp cornstarch
- 1 tbsp water
- 2 and 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, cold and cut into small cubes
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar and mix until dissolved
- Add the maple syrup, vanilla extract, cinnamon, and salt and mix to combine. Mix in the chopped pecans and heat on medium for 5 minutes, stirring often so the nuts don't burn.
- Dissolve the cornstarch in the water and add it to the pecan mixture. Continue to heat and stir until the mixture has thickened. Transfer to a bowl to slightly cool until needed.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the cold, cubed butter using a pastry cutter or forks until there are small crumbs.
- Whisk together the eggs, milk, and vanilla extract in a separate bowl. Add to the bowl of dry ingredients and butter. Stir until the mixture begins to come together into a dough. Using your hands, continue to mix the dough until it comes together into a ball. It will be slightly sticky, but should still hold its shape.
- Using 1/4 cup portions, form discs about 3.5 inches in diameter and place them on the baking sheet at least 2 inches apart. You can use a ring mold to help. Indent the middle of each disc so they have slightly raised edges. Transfer the baking sheets to the refrigerator to chill for at least 15 minutes.
- Bake the cookies for 10 minutes. Remove from the oven and add a heaping tablespoon of pecan topping to the center of each cookie, spreading out to meet the raised edges. Bake for an additional 7 to 9 minutes until the cookies are just starting to brown around the edges. Let the cookies cool on the pan for at least 5 minutes before moving to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-5 days.
