Pecan Pie Cookies
A soft, chewy cookie stuffed with pecan pie filled–these will please any diehard fans of the classic pie! Yields 10-12 cookies
Servings
10-12cookies
Cook Time
13-15minutes
Servings
10-12cookies
Cook Time
13-15minutes
Ingredients
Pecan Pie Filling
Pecan Pie Cookies
Instructions
Pecan Pie Filling
  1. In a medium saucepan, combine the ingredients for the pecan pie filling: 1 cup toasted pecans, 1/2 tsp cinnamon, 1 tsp vanilla extract, 1/4 cup maple syrup, 1/4 cup light brown sugar, 1 tsp molasses, 1 Tbsp bourbon, and 1 Tbsp honey. Warm over a low-medium heat, stirring occasionally until the mixture begins to bubble. Remove from the heat and set aside.
Pecan Pie Cookie
  1. While the pie filling is on the stove, combine the butter, light brown sugar, and granulated sugar in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Cream together until light and fluffy.
  2. Add in the egg, 1 tsp vanilla, and imitation butter one at a time until fully combined. Whisk together the flour, almond flour, baking soda, and 1/2 tsp cinnamon; add the dry ingredients to the mixing bowl 1/2 at a time. Mix until just combined. Stir in the 1/2 cup toasted and chopped pecans. Allow the dough to cool in the refrigerator for at least 30 minutes.
  3. Preheat the oven to 325°F and line two baking sheets with parchment paper. Scoop the dough using a large ice cream/cookie scoop. Before placing the cookies on the baking sheet, create a small hole in the middle using either a clean finger or a butter knife, pushing the dough over the edge of the scoop. Spoon some of the pecan pie filling in the middle and cover with the excess dough. Place on the prepared baking sheet and sprinkle with coarse salt. (Make sure to allow room for spreading with these cookies).
  4. Bake 13-15 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack or a cool baking sheet.
  5. One the cookies are cool, top with a light dusting of powdered sugar.
Recipe Notes

*Best stored flat in an airtight container.

Share this: