Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, melted
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (60ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) chopped pecans
  • Pinch of salt
  • 1 tablespoon maple syrup (optional)

Instructions:

  1. Make the Cookie Dough: Cream together butter and sugars. Beat in egg and vanilla. Whisk together dry ingredients and gradually add to the wet ingredients. Mix until just combined.
  2. Chill the Dough: Form dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour (or up to overnight). This step is crucial to prevent spreading!
  3. Make the Pecan Pie Filling: Melt butter, stir in brown sugar and heavy cream. Simmer over low heat until sugar dissolves. Remove from heat and whisk in egg, vanilla, salt and maple syrup (if using). Stir in chopped pecans.
  4. Assemble the Cookies: Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone mats. Roll out dough on a lightly floured surface to about 1/8-inch thickness. Use a cookie cutter (2-3 inch diameter) to cut out circles. Re-roll scraps as needed.
  5. Fill the Cookies: Place cookie rounds on prepared baking sheets. Spoon or pipe about 1 tablespoon of pecan pie filling onto each cookie.
  6. Bake the Cookies: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
  7. Cool and Enjoy: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.