Pecan Pie Cookies

Buttery cookie cups filled with a gooey maple-brown sugar pecan mixture and baked until lightly golden and set. Cool completely for the cleanest texture.

Prep: 25 min · Cook: 14 min · Yield: 24 · Method: Oven

Ingredients

• 16 ounces refrigerated cookie dough
• 1 cup pecans
• 0.5 cup light brown sugar
• 4 tablespoons unsalted butter
• 0.25 cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg
• 0.25 teaspoon salt

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment paper. (about 5 min) — 350°F
2. Divide the cookie dough into 24 portions and roll each into a ball. Place on the prepared sheets, spacing them about 2 inches apart. Press a well into the center of each ball with your thumb or the back of a measuring teaspoon. (about 8 min)
3. Melt the butter in a small saucepan over low heat. Remove from the heat and stir in the brown sugar, maple syrup, vanilla extract, egg, and salt until smooth. Stir in the pecans. (about 5 min)
4. Spoon about 1 tablespoon of the pecan mixture into each cookie well, keeping the filling inside the dough. (about 5 min)
5. Bake one sheet at a time for 12 to 14 minutes, until the cookie edges are lightly golden, the dough is set, and the filling is bubbling gently. Rotate the sheet halfway through baking if needed. (about 14 min) — 350°F
6. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. The filling will firm as it cools. (about 10 min)