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Gooey Caramel Pecan Pie Cookies with Buttery Shortbread Base

Close-up of three decadent pecan pie cookies stacked, showing the gooey caramel topping and chopped pecans.
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Make the classic flavor of pecan pie into a simple, handheld cookie. This recipe features a tender, buttery shortbread base topped with a rich, sticky, caramelized pecan filling, perfect for holiday cookie swaps.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 1/2 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the cookie base: In a large bowl, cream together the softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy.
  2. Beat in the egg yolk and 1 teaspoon vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with the bottom of a glass.
  7. Bake the cookie bases for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  8. Prepare the gooey pecan topping: While the cookies cool, combine the corn syrup, 1/2 cup brown sugar, 2 tablespoons butter, 1 egg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a small saucepan.
  9. Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a gentle boil, about 3-5 minutes. Remove from heat immediately.
  10. Stir in the toasted, chopped pecans until they are evenly coated in the caramel mixture.
  11. Spoon about 1 teaspoon of the warm pecan filling onto the center of each partially cooled cookie base.
  12. Return the cookies to the oven and bake for an additional 5-7 minutes, or until the filling is bubbly and set. Watch carefully to prevent burning.
  13. Cool the pecan pie cookies completely on the baking sheets before serving or storing. The filling will firm up as it cools.

Notes

  • Toast your pecans lightly before adding them to the filling to deepen their nutty flavor.
  • For a more intense caramel flavor, substitute dark corn syrup for light corn syrup.
  • If the filling seems too thin after cooling, you can gently warm the cookies for 1-2 minutes to help the caramel set further.

Nutrition

Find it online: https://cheffinity.com/pecan-pie-cookies-gooey-caramel-shortbread/