Description
These Pecan Pie Thumbprint Cookies combine the rich, nutty crunch of toasted pecans with a luscious, gooey pecan pie-inspired filling. Easy to make and perfect for any occasion, these bite-sized treats offer a delightful balance of buttery cookie dough, caramel-like sweetness, and crunchy nuts. Ideal for sharing or gifting, they bring all the delicious flavors of classic pecan pie into a charming cookie form.
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
Pecan Pie Filling Ingredients
- 1 cup chopped pecans, toasted
- 1/2 cup light corn syrup
- 1/2 cup light brown sugar
- 1/4 cup heavy cream
Instructions
- Prepare the Dough: Begin by creaming 1 cup of softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup brown sugar until the mixture is light and fluffy. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well to combine. Gradually add 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt, mixing until incorporated. Fold in 1 cup of finely chopped toasted pecans. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Form the Cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Use your thumb or the back of a teaspoon to gently press a shallow well into the center of each ball, creating the classic thumbprint shape.
- Make the Pecan Pie Filling: In a saucepan over medium heat, combine 1 cup chopped toasted pecans, 1/2 cup light corn syrup, 1/2 cup light brown sugar, and 1/4 cup heavy cream. Stir consistently until the mixture thickens slightly and becomes glossy. Remove from heat and let cool just enough so it is still spoonable but not too hot.
- Fill and Bake: Spoon a generous amount of the pecan filling into each cookie’s thumbprint well. Bake the cookies for 12-15 minutes, or until the edges are golden and the filling is bubbly. Let the cookies cool completely on the baking sheet to allow the filling to set properly.
- Serve and Enjoy: Once cooled, transfer cookies to a wire rack. Optionally, drizzle with melted chocolate or sprinkle lightly with flaky sea salt to enhance the flavors before serving.
Notes
- Use fresh pecans and toast them before adding for maximum flavor and crunch.
- Keep the dough chilled to maintain the cookie shape and prevent spreading.
- Don’t overfill the thumbprint wells to avoid overflowing during baking.
- Keep an eye on cookies while baking to achieve perfectly golden edges.
- Experiment by adding a splash of bourbon or rum to the filling for a flavorful twist.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg