Description
These gooey pecan pie cookies capture all the rich, buttery, nutty flavor of classic pecan pie in a soft, chewy cookie form. Perfect for holiday baking or any time you crave that Southern favorite.
Ingredients
Scale
For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup pecan halves
- 1/2 cup light corn syrup
- 1/4 cup melted butter
- 1/2 cup powdered sugar (for rolling)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in chopped pecans and pecan halves. In a small bowl, combine corn syrup and melted butter; stir into the cookie dough until evenly distributed.
- Scoop tablespoon-sized portions of dough. Roll each into a ball, then roll in powdered sugar to coat. Place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are set and cookies are lightly golden. Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.