Pioneer Woman Pecan Pie Cookies
Delight in these chewy, buttery cookies infused with pecan pie filling and topped with toasted pecans for a perfect sweet treat.
Ingredients
Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure maple extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup pecan pie filling
- 20 pecan halves lightly toasted pecans (about 2 oz / 55 g)
Instructions
- Preheat oven to 350°F / 177°C and line a baking sheet with parchment or silicone mat.
- Cream butter, sugars, and egg yolk until light and fluffy.
- Add vanilla and maple extracts; mix until smooth. Whisk together flour, baking soda, and salt, then gradually add to the wet mixture.
- Fold in pecan pie filling. Scoop tablespoons of dough onto the prepared sheet, spacing 2 inches apart.
- Press a toasted pecan half onto each cookie. Bake for 10-12 minutes until edges are golden and centers are soft. Cool on wire rack.
Notes
For best results, cool cookies at least 15 minutes before serving to allow them to firm up.