Browned Butter Pecan Pie Cookies

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Hello hello!

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.

Right now.

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.

Cookie Ingredients:

1 stick butter

1/2 c. brown sugar

1/4 c. white sugar

1 egg

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

Dash salt

Pecan Pie Filling:

1/4 c. sugar syrup (recipe below)

1/4 c. brown sugar

1 egg

Pinch salt

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.

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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!

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XOXO Sara

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