If these cookies are calling to you, you’re doing something right. They are sooo good.
I want to be eating them right now in fact.
And since I am having growing pains (and therefore feeling sorry for myself) I might just go for it. Who gets growing pains as an adult? I haven’t grown since I was 15. But whatever.
Have a cookie and be quiet, Sara.
1 stick butter
1/2 c. brown sugar
1/4 c. white sugar
2 tsp. vanilla
1 1/2 c. flour (may need less depending on how your dough looks)
1/2 tsp. baking soda
1 tsp. cornstarch
Pecan Pie Filling:
1/4 c. sugar syrup (recipe below)
1/4 c. brown sugar
1 Tbs. butter, melted
1/2 tsp. vanilla
1/2 c. chopped pecans
Sugar Syrup Recipe:
1/2 c. sugar
1/2 c. water
To begin, make sugar syrup. Combine both ingredients in a small saucepan. Stir until dissolved and bring to a boil. Boil for 1 minute and reduce heat to low. Simmer for 30 minutes and cool.
Pecan pie filling: *You can go one of two ways here. The first time I made them, I spooned the filling on the raw cookie dough and baked them. They were super delicious. The second time I tried cooking the pecan pie mixture and topping already baked cookies with it. This was also super good. I don’t really have a favorite, but topping the already baked cookies makes it a little more pecan pie like! You can go either way. They both will be amazing!*
To make pecan pie filling, mix all ingredients together. If you are topping already baked cookies with filling, combine the sugars, egg, butter, and salt. Mix well and bring to a boil. Boil for about 2 minutes and remove from heat. Add vanilla and pecans. Set aside for a few minutes to cool.
To make cookies, start by browning the butter. Melt butter on a stovetop and stir until it is caramel colored. Refrigerate until harder but softened. While it is hardening, combine flour, baking soda, cornstarch, and salt in a bowl.
Cream browned butter and sugars together until creamy. Add egg and vanilla and mix thoroughly. Add half of the flour and mix well. Add the rest of the flour.
Spoon 1 Tbs. cookie dough at a time on a greased baking sheet. To bake them with pecan pie mixture, press an indent in the center with your thumb and fill with a few teaspoons of the pecan pie mixture.
Bake at 350* F for about 12 minutes or until slightly browned.
Cool and top with pecan pie mixture if adding after.
Although it seems like a lot of steps, these cookies are actually super easy and don’t take all that much time.
Even if they did take forever, they’re worth it!