Indulge in the delightful fusion of cookies and pecan pie with this pecan pie cookies recipe. These cookies deliver the sweet, nutty flavor of traditional pecan pie in a portable, bite-sized treat. With a buttery base, gooey filling, and crunchy pecans on top, they are sure to become a favorite in your dessert repertoire. Perfect for sharing, these cookies are a sweet way to celebrate any occasion!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chopped pecans
– 1 cup corn syrup
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, while the cooking time is approximately 10-12 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 8g fat, 20g carbohydrates, 1g protein, and 2g fiber.
Step-by-Step Cooking Process
– Preheat your oven to 350°F (175°C).
– In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
– Beat in eggs one at a time, then stir in vanilla.
– In another bowl, combine flour, baking soda, and salt.
– Gradually mix the dry ingredients into the wet mixture until just combined.
– Fold in the chopped pecans gently.
– Drop rounded tablespoons of dough onto ungreased baking sheets.
– Bake for 10-12 minutes or until golden brown.
– Allow cookies to cool on the sheets for 5 minutes before transferring to wire racks.
– Drizzle with corn syrup for a finishing touch, if desired.
Alternative Ingredients
You can substitute unsalted butter with coconut oil for a dairy-free option. Use maple syrup instead of corn syrup for a different flavor. Chopped walnuts can replace pecans if desired.
Serving and Pairings
These pecan pie cookies are perfect on their own, but pair beautifully with vanilla ice cream or a dollop of whipped cream. Serve alongside a hot cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating
Store these 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 a 300°F (150°C) oven for several minutes until warm.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not measuring ingredients accurately may affect texture.
- Using cold butter instead of softened can result in dense cookies.
- Baking at too high a temperature can cause cookies to burn.
- Skipping the cooling step can lead to cookies falling apart.
Helpful Tips
- Chill the dough for 30 minutes for easier handling.
- Use parchment paper for easy removal from the baking sheet.
- Toast pecans beforehand for enhanced flavor.
- Experiment with chocolate chips for a twist on the classic recipe.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 3 days. Simply scoop and bake when ready.
What can I use instead of pecans?
If you don’t have pecans, walnuts or almonds can be great alternatives for a similar texture and flavor.
Can I add chocolate to these cookies?
Absolutely! Adding chocolate chips or chunks can enhance the sweetness and richness of the cookies.
How do I know when my cookies are done?
The cookies should be lightly golden around the edges but still soft in the center when done. They will firm up as they cool.
Can I freeze the cookies?
Yes, these cookies freeze well. Just ensure they are well-wrapped to prevent freezer burn.
Conclusion
These pecan pie cookies bring the rich, nutty flavor of traditional pecan pie into a convenient cookie form. Easy to make and perfect for any occasion, they are sure to impress friends and family alike. Enjoy the sweet, buttery goodness with every bite!
Pecan Pie Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup corn syrup
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- In another bowl, combine flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pecans gently.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until golden brown.
- Allow cookies to cool on the sheets for 5 minutes before transferring to wire racks.
- Drizzle with corn syrup for a finishing touch, if desired.
