Description
Handheld version of classic pecan pie with crisp edges, tender cookie base, and a sticky, nutty filling.
Ingredients
Scale
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans (toasted)
- 1/3 cup brown sugar (for filling)
- 2 tbsp light corn syrup (or maple syrup)
- 1 tbsp melted butter (for filling)
- Pinch of salt (for filling)
Instructions
- Preheat oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until light and pale.
- Add in eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, and salt; gradually add to the wet mixture.
- In a saucepan, combine toasted pecans, brown sugar, corn syrup, melted butter, and a pinch of salt to make the filling.
- Chill the cookie dough for at least 30 minutes.
- Scoop and flatten dough slightly, spoon about 1 teaspoon of pecan filling into the center, and fold or top with a small piece of dough.
- Place on parchment-lined baking sheets and bake for 12–15 minutes until edges are golden.
- Let cool before serving.
Notes
Chilling the dough helps maintain shape and control spread. Toasting pecans enhances flavor.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 13g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg