Pecan Pie Cookies
Delicious pecan pie cookies combine the classic flavors of pecan pie in a convenient bar cookie form. Easy recipe with a buttery base and rich pecan topping.
Equipment
- oven
- 9x13 inch baking pan
- electric mixer
- mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
Cookie Base
- 0.5 cup unsalted butter softened
- 0.25 cup granulated sugar
- 1.5 cups all-purpose flour
- 0.25 tsp salt
Pecan Topping
- 0.25 cup unsalted butter melted
- 0.5 cup light brown sugar packed
- 0.25 cup light corn syrup
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 1 cup pecans finely chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking pan or line it with parchment paper, allowing the parchment to overhang on the long sides for easy removal later.
- In a medium bowl, use an electric mixer to cream together the 1/2 cup softened unsalted butter and 1/4 cup granulated sugar until the mixture is light and fluffy, which should take about 2 minutes. Gradually add the 1 1/2 cups all-purpose flour and 1/4 teaspoon salt, mixing on low speed until the ingredients are just combined and the mixture resembles coarse crumbs. Press this dough evenly into the bottom of the prepared 9x13 inch baking pan.
- Bake the cookie base for 12 to 15 minutes, or until the edges appear lightly golden. Remove the pan from the oven and set it aside while you prepare the topping; keep the oven on at 350 degrees Fahrenheit.
- While the cookie base is baking, prepare the pecan topping. In a separate medium bowl, whisk together the 1/4 cup melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup light corn syrup, 1 large egg, and 1 teaspoon pure vanilla extract until the mixture is smooth and thoroughly combined. Fold in the 1 cup finely chopped pecans until they are evenly distributed throughout the mixture.
- Carefully pour the pecan topping over the warm, partially baked cookie base in the pan. Gently spread the topping with a spatula to ensure it covers the entire surface of the cookie base.
- Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the pecan topping is set and lightly browned around the edges. The center should no longer jiggle significantly when the pan is gently shaken.
- Remove the pan from the oven and place it on a wire rack. Allow the pecan pie cookies to cool completely in the pan for at least 2 hours before attempting to cut them into squares. Thorough cooling is crucial for the topping to fully set and for clean, neat cuts.
Notes
Thorough cooling is crucial for the topping to fully set and for clean, neat cuts.