Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
For the Pecan Filling:
- 3/4 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup light corn syrup
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter and brown sugar until light and creamy.
- Add the egg yolk and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Scoop 1-inch balls of dough and place them on the prepared baking sheet. Use your thumb to create a small indentation in the center of each dough ball.
- In a small bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, and vanilla to form the filling.
- Spoon about 1/2 teaspoon of the pecan mixture into the indentation of each cookie.
- Bake for 12-14 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies
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