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Gooey Butter Pecan Pie Cookies with Shortbread Base

A stack of delicious pecan pie cookies featuring a buttery base topped with sticky, caramelized pecans.
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Make the rich, caramelized flavor of classic pecan pie into a simple, handheld cookie. These treats feature a tender, buttery shortbread base topped with a sticky, nutty pecan filling, perfect for holiday cookie exchanges or fall baking.

Ingredients

Scale
  • 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 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup light corn syrup
  • 1/4 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. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Make the shortbread base: In a large bowl, cream together the softened butter, granulated sugar, and 1/4 cup brown sugar until light and fluffy. Beat in the egg yolk and 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  4. Scoop the dough (about 1.5 tablespoons each) and press it firmly into small, round discs (about 1.5 inches wide) onto the prepared baking sheets. These form the cookie base.
  5. Make the gooey pecan topping: In a small saucepan over medium heat, combine the chopped pecans, corn syrup, 1/4 cup brown sugar, and 2 tablespoons butter. Stir constantly until the mixture just begins to bubble and the sugar dissolves, about 3 minutes. Remove from heat.
  6. Whisk the lightly beaten egg, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt into the pecan mixture. Mix well.
  7. Spoon about 1 teaspoon of the pecan filling onto the center of each cookie base, spreading it slightly but leaving a small border of dough visible.
  8. Bake for 12 to 15 minutes, or until the cookie edges are lightly golden and the filling is bubbly.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The filling will set as it cools.

Notes

  • For the best texture, do not overmix the shortbread dough; overmixing develops gluten and makes the base tough instead of tender.
  • If you want a truly stable cookie for gifting, allow them to cool completely before stacking them in airtight containers.
  • You can substitute maple syrup for corn syrup in the topping for a slightly different flavor profile, though the texture may vary slightly.

Nutrition

Find it online: https://yummagnet.com/pecan-pie-cookies/