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Chewy Pecan Pie Cookies with Caramelized Filling

Chewy Pecan Pie Cookies with Caramelized Filling

These chewy pecan pie cookies are filled with a rich and decadent caramelized pecan filling. A perfect blend of sweet and nutty flavors!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Caramel Filling Ingredients
  • 1 cup Unsalted butter (2 sticks)
  • 1 cup Packed light brown sugar
  • 0.5 cup Granulated sugar
  • 0.5 cup Light corn syrup
  • 0.25 cup Water
  • 1 teaspoon Vanilla extract
  • 0.5 teaspoon Salt
Cookie Ingredients
  • 1 cup Unsalted butter (2 sticks), softened
  • 1 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 2.25 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Pecans halves toasted

Equipment

  • Medium saucepan
  • Candy thermometer
  • Mixing bowls (large and medium)
  • Baking Sheets
  • Parchment Paper
  • Electric Mixer

Method
 

Make the Caramel Filling
  1. In a medium saucepan over medium heat, combine butter, brown sugar, granulated sugar, corn syrup, and water. Stir constantly until butter melts and sugars dissolve.
  2. Bring to a boil, stirring constantly. Boil for 5 minutes, or until the mixture reaches 245°F (118°C) on a candy thermometer (soft-ball stage).
  3. Remove from heat; stir in vanilla and salt. Let cool completely.
Make the Cookies
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream together softened butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Do not overmix.
  4. Stir in toasted pecans. Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
  5. Bake for 10-12 minutes, or until edges are golden brown. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  6. Once cookies and caramel are completely cool, spoon a dollop of caramel filling onto the center of each cookie.

Notes

For extra-toasted pecans, toast them in a 350°F oven for 8-10 minutes, stirring halfway through. Store cookies in an airtight container at room temperature for up to 3 days.