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Irresistible Pecan Pie Cookies Recipe Easy Homemade Caramelized Filling

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These pecan pie cookies feature a luscious caramelized filling inside a tender yet sturdy cookie shell, delivering the classic pecan pie flavor in a portable, less messy form. Perfect for holiday gatherings or cozy treats, they combine sweet, buttery, and crunchy textures.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup toasted pecans, chopped
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chopped toasted pecans
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Spread 1 1/2 cups pecans on a baking sheet and toast for 8-10 minutes, stirring halfway through. Let cool.
  2. In a large bowl, beat 1 cup softened butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until fluffy, about 3-4 minutes. Add 2 eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
  3. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add dry ingredients to wet, mixing on low until just combined.
  4. Gently fold the toasted pecans (about 1 cup) into the dough.
  5. In a small saucepan over medium heat, combine 1 cup light corn syrup, 1 cup brown sugar, and 4 tablespoons butter. Stir constantly until mixture boils. Remove from heat and whisk in 1 teaspoon vanilla extract and 2 eggs quickly. Stir in a pinch of salt and 1 cup toasted pecans. Set aside to cool slightly.
  6. Preheat oven to 350°F (175°C). Using a cookie scoop or tablespoon, scoop dough onto parchment-lined baking sheets, flattening slightly with fingers. Make a small 1/2 inch deep indentation in the center of each cookie.
  7. Spoon about 1 teaspoon of the caramelized filling into each indentation, being careful not to overfill.
  8. Bake cookies for 12-15 minutes, until edges are golden and caramel is bubbly. Watch closely to avoid burning.
  9. Remove from oven and cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Toast pecans to enhance flavor and crunch. Temper eggs carefully when adding to hot caramel to avoid scrambling. Use a cookie scoop for uniform size. Chill caramel slightly if it spreads too much during baking. Store cookies in airtight container up to 4 days or freeze up to 3 months.

Nutrition

Keywords: pecan pie cookies, caramelized filling, holiday cookies, easy pecan cookies, homemade cookies, pecan dessert

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