An equally delicious cookie version of the all-time favorite dessert, Pecan Pie. Soft and chewy thumbprint cookies with nutty and caramel-y centers! Apart from being easier to prepare than the pie version, these cookies are sturdy enough for shipping and make perfect gifts this Holiday Season. Here’s an easy dessert recipe for Pecan Pie Cookies.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups firmly packed dark brown sugar, divided
12 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons vanilla extract, divided
1/4 cup heavy cream
1 cup finely chopped pecans
Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
In a small mixing bowl, whisk together the flour, baking powder, and 1 teaspoon salt. Set aside.
In the bowl of a stand mixer, beat together 1 cup brown sugar with the butter on medium-high, until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, then add the egg and 1 teaspoon vanilla, and beat until smooth.
Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.
Shape dough into roughly 1 1/4-inch balls. Place 2 inches apart onto the parchment-lined pans. Make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well.
In a mixing bowl, combine 1/2 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and cream. Beat until smooth. Fold in the pecans.
Fill the well of each cookie with a teaspoon of the pecan filling. Bake for 8 to 12 minutes or until lightly browned around the edges. Cool for 2-3 minutes, then carefully transfer the cookies to a cooling rack.