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Better Than Pecan Pie Cookies

Pecan pie cookies pair buttery shortbread-style dough with a sweet, set pecan filling in every cookie. Press a deep well into each dough ball, fill it, and bake until the edges are lightly golden.
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Prep Time 20 minutes
Cook Time 17 minutes
Chilling and cooling 30 minutes
Total Time 1 hour 7 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 193
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 tsp fine salt
For the pecan pie filling
  • 2 tbsp light brown sugar packed
  • 1 tbsp light corn syrup
  • 1 egg yolk large
  • 0.25 cup pecans finely chopped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer
  • 1 instant-read thermometer

Method
 

Make the cookies
  1. Heat the oven to 350°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. In a large bowl, beat the butter and powdered sugar until smooth, about 1 minute.
  3. Beat in the vanilla.
  4. Add the flour and salt and mix just until no dry flour remains and the dough holds together when pressed.
  5. Divide the dough into 16 portions, about 2 tablespoons each, and roll them into balls.
  6. Arrange the dough balls on the prepared sheet and press a deep well into each.
  7. Chill for 20 minutes.
Make the filling
  1. Whisk the brown sugar and corn syrup together.
  2. Whisk in the egg yolk.
  3. Stir in the pecans.
Fill and bake
  1. Divide the filling evenly among the chilled cookie wells, about 1 1/2 teaspoons per cookie.
  2. Bake for 14 to 17 minutes, until the cookie edges are lightly golden and the filling is set and reaches 160°F when checked with an instant-read thermometer.
  3. Cool the cookies on the baking sheet for 10 minutes.
  4. Transfer the cookies to a wire rack to cool completely.

Notes

For neat cookies, press a deep well into each dough ball before chilling. Refrigerate in an airtight container for up to 5 days; freeze for up to 2 months. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.