Description
Buttery, tender thumbprint cookies filled with a rich, gooey pecan pie filling. These cookies combine the best of a classic pecan pie and a soft cookie, perfect for holiday treats or anytime indulgence.
Ingredients
For the Cookies:
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2¾ cups all-purpose flour
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1½ tsp baking powder
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1 tsp cornstarch
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½ tsp salt
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1 cup (16 tbsp) unsalted butter, room temperature (preferably European style)
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¾ cup granulated sugar
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½ cup packed light brown sugar
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1 whole egg + 1 egg yolk, room temperature
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1½ tsp vanilla extract
For the Pecan Pie Filling:
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⅓ cup dark corn syrup (or light corn syrup as a substitute)
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⅓ cup packed light brown sugar
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3 tbsp unsalted butter
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¼ tsp ground cinnamon
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⅛ tsp each salt, ground cloves, ground nutmeg
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1¼ cups roughly chopped pecans (about ¼-inch pieces)
Add Later:
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1 tsp vanilla extract
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¼ cup heavy cream
Instructions
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Preheat oven to 350°F (175°C). Line 3 baking sheets with parchment paper or silicone mats.
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In a medium bowl, whisk together flour, baking powder, cornstarch, and salt. Set aside.
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In a large bowl, beat butter, granulated sugar, and brown sugar together until creamy and fluffy.
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Add egg, egg yolk, and vanilla extract, mixing until combined.
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Gradually add dry ingredients to wet ingredients, mixing just until combined.
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Scoop dough into 1½-inch balls and place on baking sheets about 2 inches apart.
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Use your thumb or the back of a spoon to make an indentation in the center of each cookie ball.
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Bake cookies for 12–14 minutes or until edges are lightly golden. Remove from oven and let cool slightly.
Prepare Pecan Pie Filling:
9. While cookies bake, combine corn syrup, brown sugar, butter, cinnamon, salt, cloves, nutmeg, and pecans in a saucepan over medium heat.
10. Stir constantly until butter melts and mixture thickens slightly, about 4–5 minutes. Remove from heat and stir in vanilla extract and heavy cream.
Assemble:
11. Spoon pecan pie filling into the center of each cookie indentation.
12. Return to oven and bake for an additional 5–7 minutes or until filling is bubbly.
13. Cool completely on wire racks before serving.
Notes
Dark corn syrup provides a richer flavor, but light corn syrup works well too.
Use high-quality butter for best flavor and texture.
Store cookies in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert / Cookie
- Method: Baking
- Cuisine: American