Pecan pie is a classic dessert loved the world over, and it just got better.
The delicious Southern delicacy is not always easy to make, but turning them into a tasty cookie is remarkably simple. All you need for the pecan filling is brown sugar, salt, vanilla and cream. For the cookie? Just a few essential cookie ingredients will do.
All you need to do is shape the dough and make an indentation in each cookie, then fill the well of each one with the pecan filling.
Bake and enjoy!
2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
1 1/2 cups (12 ounces) firmly packed dark brown sugar, divided
12 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons vanilla extract, divided
1/4 cup heavy cream
1 cup finely chopped pecans
Preheat the oven to 350°F. Line two half-sheet pans with parchment paper.
In a small mixing bowl, whisk together the flour, baking powder, and 1 teaspoon salt. In the bowl of a stand mixer, beat together 1 cup brown sugar with the butter on medium-high, until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, then add the egg and 1 teaspoon vanilla, and beat until smooth. Add the dry ingredients in three additions, scraping down the sides of the bowl with a rubber spatula between additions. Mix together until just combined.
Shape dough into roughly 1 1/4-inch balls using a #50 disher. Place 2 inches apart onto the parchment-lined pans. Make an indentation in each cookie with your thumb, rotating your thumb to hollow it out into a round well.
Whisk together 1/2 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, and cream in a small mixing bowl until smooth. Fold in the pecans. Fill the well of each cookie with a scant teaspoon of the pecan filling. Bake for 8 to 12 minutes or until lightly browned around the edges. Cool for 2-3 minutes, then carefully transfer the cookies to a cooling rack.