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The Ultimate Gooey Pecan Pie Cookies: Buttery Base with Caramelized Pecan Topping

Close-up of several rich, gooey pecan pie cookies topped with caramelized pecans, sitting on a white marble surface.
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Capture the rich, buttery, and caramelized flavor of traditional pecan pie in a perfect, handheld cookie. This recipe features a soft, tender cookie base topped with a luscious, gooey pecan filling that sets up well for easy transport, making it ideal for holiday cookie exchanges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup pecan halves, roughly chopped, plus extra for topping
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the cookie base: In a large bowl, cream together the softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract.
  2. In a separate bowl, whisk together the flour, baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
  3. Shape the dough: Scoop rounded tablespoons of dough and press them lightly into a 12-cup standard muffin tin that has been lightly greased or lined with paper liners. Press the dough slightly up the sides to form a small cup shape for the filling.
  4. Chill the dough cups for 30 minutes while you prepare the filling. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  5. Prepare the gooey pecan filling: In a small saucepan over medium heat, combine the corn syrup, 1/4 cup brown sugar, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir constantly until the butter is melted and the mixture is smooth. Remove from heat.
  6. Stir the 1 cup of chopped pecans into the warm filling mixture.
  7. Spoon the pecan filling evenly into the chilled cookie dough cups, filling them almost to the top. Place a few extra pecan halves on top of each cookie for decoration.
  8. Bake for 18 to 20 minutes, or until the cookie edges are golden brown and the filling is bubbly.
  9. Cool the cookies completely in the muffin tin on a wire rack. This step is important so the gooey filling sets properly. Once cool, carefully remove the pecan pie cookies from the tin before serving or storing.

Notes

  • To ensure your filling sets without cracking, allow the cookies to cool completely in the pan before removing them. The residual heat helps the caramel firm up.
  • For a Southern comfort flavor boost, use dark brown sugar in the cookie base instead of granulated sugar.
  • These cookies store well in an airtight container at room temperature for up to 4 days, making them perfect for holiday baking prep.

Nutrition

Find it online: https://blissbatter.com/pecan-pie-cookies-recipe-gooey-buttery/