Impressed by pie, my Pecan Pie Cookies With a buttery shortbread base and a gooey pecan topping. Add a splash of chocolate or a pinch of sea salt for a scrumptious deal with! Simply half-hour of cooling! Recipes embody how-to video.
Pecan pie, however in cookie type
Impressed by pecan pie, these Pecan Pie Cookies may simply be my favourite fall cookie! Consider them like a pecan pie/shortbread cookie hybrid in handheld type…the cookie base is sort of a buttery little pie shell, and we’ll fill them with a gooey, caramel-like pecan topping. tasty!
In case you’ve tried and cherished my pecan pie bars, you’ll undoubtedly need to strive these cookies!
Why this recipe works
- Elements set very effectively This manner it will not spill out of the shell (though it’ll nonetheless be sticky and never appropriate for stacking; if it’s important to stack cookies, I like to recommend placing a layer of wax paper between the cookies).
- Cookies are agency however nonetheless mushy and tender. It is vital to bake them accurately so that they maintain their very own towards the sticky topping.
- beautiful as is or Even higher with some flaky sea salt or a little bit of melted chocolate (I really like the melted chocolate; it provides a chocolate pecan pie really feel and makes them additional fairly) That additional contact!
- The proper Thanksgiving dessert In case you do not need to make the entire pie–I promise you there received’t be any Leftovers 😉
- Twice pretty much as good, if wanted.
Bounce to:
uncooked materials
Similar to pecan pie, however with out the crust. That is all you want!
- pecan. I extremely advocate toasting the pecans earlier than utilizing them! It provides extra taste, similar to a praline cookie or pecan sandwich. I focus on this intimately within the FAQ beneath.
- Corn syrup. Darkish corn syrup works greatest. Technically, gentle corn syrup would additionally work, however the filling will not be as darkish, wealthy, or style like pecan pie. Essential reminder: Corn syrup is completely different from excessive fructose corn syrup!
- Heavy cream. We’ll be utilizing it within the pecan topping. Double cream or whipping cream would additionally work.
- Cornstarch. This makes the crumb on the cookie base softer and prevents it from being too laborious. I attempted making cookies with out it however I simply did not like the feel that a lot. Do not skip it!
- butter. I insist on not including salt right here, simply add salt alone. In case you solely have salted butter, cut back the salt within the cookies to ½ teaspoon and omit the salt within the substances. I speak extra about my resolution to make use of unsalted butter in my put up about salted butter or unsalted butter. It doesn’t matter what butter you utilize, I extremely advocate sprinkling the cookies with just a little flaky sea salt – yum!
Sam’s Suggestions: You possibly can additional improve the pecan topping by including a splash of cinnamon or a splash of bourbon so as to add additional heat.
Take note that is simply an outline of the substances I used Why. For the total recipe, scroll right down to the underside of the put up!
Tips on how to Make Pecan Pie Cookies
- Step 1: Make the dough. Begin by creaming the butter and sugar till fluffy, then add the eggs and vanilla extract. Whisk the dry substances in one other bowl and step by step fold into the dough. Let the dough cool for half an hour, then scoop, roll and bake till edges begin to brown.
- Step 2: Make indents. When the cookies are nonetheless heat once they come out of the oven, use the again of a cookie scoop to make an indentation in every cookie. Make it good and broad!
- Step 3: Make the toppings. Carry corn syrup, butter, sugar, and salt to a boil over medium-low warmth. As soon as combination reaches 236-240F, take away warmth and stir remaining substances.
- Step 4: Fill and bake. Let the filling cool for a couple of minutes (to forestall it from getting uncontrollably runny), then scoop into every cookie. Permit filling to chill utterly earlier than serving.
Sam’s Suggestions: Not like lots of my cookie recipes (like Butter Pecan Cookies or Oatmeal Cookies), it is vital to not underbake these cookies. In case you do that, your cookies will unfold after you fill them. Look ahead to golden brown across the backside edges of the cookies – this can be a good signal that they’re prepared to come back out of the oven.
FAQ
I extremely advocate it! It actually enhances their taste and is very easy to make. In case you want a tutorial on how to do that, take a look at my put up on find out how to toast pecans .
NOTE: I like to recommend chopping your pecans again Toast.
Utilizing softened (however not melted) butter and chilling the dough is the important thing right here. One other vital factor to notice: NEVER place cookie dough on a scorching cookie sheet! In case you should bake in batches, permit the cookie sheets to chill utterly earlier than including the following spherical of dough.
No! As a result of the cream is cooked/stabilized by the sugar within the substances, it does not have to be refrigerated (however you may if you would like!).
Extra Pecan Packing Recipes
In case you’re a fan of pecans and chocolate, strive my turtle cookies subsequent!
take pleasure in!
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Pecan Pie Cookies
Forestall display screen from going darkish
Serving measurement: twenty three cookie
Energy: Chapter 283kilocalories
instruct
cookie
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In a big mixing bowl, use an electrical mixer to beat the butter and sugar for a couple of minutes till gentle and fluffy.
226 g (1 cup) unsalted butter, 200 g (1 cup) gentle brown sugar, 100 g (½ cup) granulated sugar
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Add eggs and vanilla and stir to mix.
2 giant eggs, ½ teaspoon vanilla extract
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In one other medium mixing bowl, stir collectively flour, cornstarch, baking powder, baking soda, and salt.
438 g (3 ½ cups) all-purpose flour, 32 g (¼ cup) cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
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Progressively add dry substances to moist substances, stirring effectively after every addition. Scrape the perimeters and backside of the bowl with a spatula to ensure all substances are included.
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Cowl the bowl with plastic wrap and place within the fridge for half-hour.
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Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Put aside.
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As soon as the dough has cooled, scoop out the dough with a 2-tablespoon (45 g) spoon and roll it gently between your palms to type a clean ball. Place the cookies on the ready baking sheets, spacing them no less than 2 inches (5 cm) aside, and bake for 10-12 minutes, till the underside edges of the cookies start to show gentle brown (do not underbake the cookies or they are going to unfold after filling).
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Instantly after eradicating from the oven, use a (clear!) spoon or the rounded again of a cookie scoop to create an indentation/nest within the cookie for the filling (I wish to make the indentation barely wider than the cookie scoop).
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Bake and funky all cookies earlier than making ready toppings, as they have to be utterly cool earlier than filling.
toppings
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In a medium saucepan, mix sugar, butter, corn syrup, and salt. Warmth on the stovetop over medium/low warmth, stirring incessantly, till the combination boils and reaches a temperature between 236-240F (113-116C) (softball stage, this often takes 5-10 minutes).
133 g (⅔ cup) gentle brown sugar, 113 g (½ cup) unsalted butter, 80 ml (⅓ cup) darkish corn syrup, 1/4 teaspoon salt
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Take away from warmth and instantly stir in chopped pecans, cream, and vanilla.
125 g (1 cup) chopped toasted pecans, 30 ml (2 tbsp) heavy cream, 1 teaspoon vanilla extract
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Let the combination sit for five minutes, then use a rounded spoon to spoon it into the indentations of the cooled cookies. Let the filling cool utterly earlier than serving!
notes
retailer
Retailer in an hermetic container at room temperature for 3-4 days, or refrigerate for as much as every week.Diet
Serve: 1cookie | Energy: Chapter 283kilocalories | carbohydrate: 40gram | protein: 3gram | Fats: 13gram | Saturated fats: 8gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 3gram | Trans fat: 0.5gram | ldl cholesterol: 48milligrams | sodium: 198milligrams | Potassium: 55milligrams | fiber: 1gram | sugar: twenty 4gram | Vitamin A: 410IU | Vitamin C: 0.01milligrams | calcium: 49milligrams | iron: 1milligrams
Dietary data relies on third-party calculations and must be thought-about estimates solely. Precise dietary info will differ primarily based on model used, measurement methodology, cooking methodology, serving measurement, and so forth.
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