If you love the rich, buttery taste of pecan pie, then these pecan pie cookies are a must-try! They encapsulate the delicious flavors of the traditional dessert, offering a chewy texture with a delightful crunch. Perfect for gatherings or a sweet treat at home, these cookies are sure to impress your family and friends. Let’s dive into this scrumptious recipe that will become a staple in your baking repertoire!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup corn syrup
- 1/4 teaspoon salt
- Whole pecans for topping
Servings and Cooking Time
This recipe makes approximately 12 cookies. Preparation time is about 15 minutes, and cooking time is around 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 7g fat, 20g carbohydrates, 1g protein, and 2g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, mixing well until combined.
- In a separate bowl, whisk together the flour, salt, and chopped pecans.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the corn syrup until evenly distributed.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Press a whole pecan into the center of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the all-purpose flour with almond flour for a gluten-free option. If you prefer a vegan version, use flaxseed meal mixed with water in place of the egg and coconut oil instead of butter.
Serving and Pairings
These cookies pair wonderfully with a cup of coffee or tea. You can also serve them alongside a scoop of vanilla ice cream for an indulgent dessert.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply pop them in the oven for a few minutes at 350°F.
Cooking Mistakes
- Don’t overmix the dough to avoid tough cookies.
- Ensure your butter is softened, not melted.
- Use fresh ingredients for the best flavor.
- Don’t skip the resting time after baking.
- Keep an eye on the cookies to prevent burning.
Helpful Tips
- Chill the dough for 30 minutes for thicker cookies.
- Experiment with different nuts like walnuts or macadamias.
- Add a pinch of cinnamon for extra flavor.
- Use parchment paper for easy cleanup.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it. Just bake them fresh when you’re ready to serve.
What can I use instead of corn syrup?
You can substitute corn syrup with maple syrup or honey for a different flavor profile.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the centers look slightly soft but set.
Can I add chocolate chips?
Absolutely! Chocolate chips can add a delightful twist to these cookies.
How should I store leftover cookies?
Store them in an airtight container at room temperature for optimal freshness.
Conclusion
These pecan pie cookies are a delightful blend of flavors and textures, making them a perfect treat for any occasion. Easy to make and incredibly delicious, they are sure to become a favorite in your home. Enjoy baking and sharing these sweet delights!
Pecan Pie Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup corn syrup
- 1/4 teaspoon salt
- Whole pecans for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the egg and vanilla extract, mixing well until combined.
- In a separate bowl, whisk together the flour, salt, and chopped pecans.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the corn syrup until evenly distributed.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Press a whole pecan into the center of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
