Ingredients
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Pecan Pie Filling
- 1 cup chopped pecans
- ⅓ cup brown sugar
- ¼ cup corn syrup or maple syrup
- 2 tbsp butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the filling
- In a small saucepan, melt butter over medium heat.
- Add brown sugar, maple syrup, vanilla, and salt.
- Stir until smooth.
- Mix in chopped pecans and let cool.
- Make the cookie dough
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract. Mix well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Shape cookies
- Scoop cookie dough balls onto a lined baking tray.
- Press a small indentation in the centre of each cookie.
- Fill with the pecan pie mixture.
- Bake
- Bake at 175°C (350°F) for 12–15 minutes until edges are lightly golden.
- Cool & serve
- Allow cookies to cool for 5–10 minutes before serving.
- Add extra chopped pecans on top if desired.
Nutrition Facts (Approx. per cookie)
- Calories: 220 kcal
- Protein: 3g
- Carbohydrates: 25g
- Fat: 13g
- Fiber: 1g
Storage Tips
- Store in an airtight container for up to 5 days.
- Freeze baked cookies for up to 3 months.
- Warm slightly before serving for a fresh-baked taste.
🍪 Soft • Nutty • Buttery • Holiday favourite ✨
