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Pioneer Woman Pecan Pie Cookies

Pioneer Woman Pecan Pie Cookies - recipe card
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These bite-sized cookies are a perfect cross between a buttery sugar cookie and the gooey, caramel-like filling of classic pecan pie. Each one is crowned with a toasted pecan half and a shiny, crackly top that hides a soft, chewy center bursting with brown sugar and maple flavor.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure maple extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup pecan pie filling
  • 20 pecan halves (about 2 oz / 55 g), lightly toasted

Instructions

  1. Preheat your oven to 350°F / 177°C. Line a half-sheet pan with parchment paper or a silicone baking mat. The parchment ensures easy removal and prevents over-browning on the bottom.
  2. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl once to ensure even mixing.
  3. Add the egg yolk, vanilla extract, and maple extract. Beat on low speed until just combined, about 15 to 20 seconds. The mixture should look glossy and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and kosher salt. This distributes the leavener evenly and prevents pockets of soda.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until no streaks of flour remain. Do not overmix or the cookies will be tough.
  6. Fold the pecan pie filling into the dough using a rubber spatula. The filling will add moisture and pockets of gooey caramel flavor. Mix gently until evenly distributed, about 4 to 5 full turns.
  7. Scoop the dough by level tablespoons onto the prepared baking sheet, spacing them 2 inches apart. They will spread slightly, so give them room. For even baking, keep the dough balls uniform in size.
  8. Gently press one toasted pecan half onto the top of each dough ball, pressing down lightly so it sets into the surface. The pecan will toast further while baking, adding a crunchy contrast.
  9. Bake for 10 to 12 minutes, rotating the pan halfway through, until the edges are set and the centers look slightly soft and puffed. The tops will appear crackly and deep brown-gold, and the kitchen should smell of brown butter and maple.
  10. Remove from the oven and let the cookies rest on the pan for 5 minutes. This allows them to set without sticking. Then transfer to a wire rack to cool completely.
  11. The cookies will be soft and chewy immediately out of the oven; they will firm up as they cool. For the best texture, let them cool for at least 15 minutes before serving.

Notes

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer in a zip-top bag for up to 3 months; thaw for 15 minutes at room temperature. To reheat, place in a 300°F / 150°C oven for 3 to 4 minutes to restore the crisp edges and soft center. If you prefer a stronger pecan flavor, add 1/4 cup finely chopped toasted pecans to the dough along with the pecan pie filling.

Nutrition

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