Description
Pecan Pie Cookies with Gooey Brown Sugar Filling are a rich, buttery, and decadent dessert combining the classic flavors of pecan pie with soft, chewy cookie dough and a luscious caramel-like brown sugar center. Perfectly balanced with crunchy toasted pecans and a gooey filling, these cookies are ideal for holidays, gatherings, or anytime you crave a sweet treat that melts in your mouth.
Ingredients
Scale
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Pecan Brown Sugar Filling
- 1 cup pecans, toasted and chopped
- ½ cup brown sugar, packed
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1 tablespoon light corn syrup or honey (optional)
Instructions
- Prepare the Pecan Filling: Lightly toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. In a small bowl, combine the brown sugar, softened butter, egg, and corn syrup or honey (if using). Mix until smooth and glossy to create the gooey pecan filling.
- Make the Cookie Dough: Cream the softened butter and light brown sugar together in a large bowl until fluffy. Add the egg one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually sift in the all-purpose flour, baking soda, and salt, mixing until the dough comes together into a soft but manageable consistency.
- Assemble the Cookies: Divide the cookie dough into small balls, about 1 to 1 ½ tablespoons each. Flatten each ball slightly on your palm. Spoon a generous amount of the pecan filling onto the center. Top with another flattened portion of dough or fold the edges over the filling, pinching firmly to seal the cookies and prevent leakage during baking.
- Bake to Perfection: Place the filled cookies onto a parchment-lined baking sheet, spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the edges turn golden while the centers remain soft and gooey.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes to allow the filling to thicken slightly. Then, transfer them to a wire rack to cool completely or enjoy warm for a melt-in-your-mouth experience.
Notes
- Toast pecans first to enhance flavor and add crunch.
- Chill the dough for at least 1 hour to prevent spreading and keep filling intact.
- Use light brown sugar for optimal moisture and mild caramel flavor in the filling.
- Do not overbake; remove the cookies when edges are golden, but centers are still slightly soft and gooey.
- Seal the filling tightly by pinching dough edges to prevent leakage during baking.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg