Tuesday, October 6, 2015

Almost Pecan Pie Cookies

Welcome to the fortieth post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

These cookies are like, well, almost pecan pie!

Personally, I'm not a big fan of pecan pie, but some pecan-pie loving people in my family seemed to love them. Enjoy!


  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp. vanilla
  • 2 1/2 cups flour
  • 1/4 tsp. salt
  • 1/2 cup pecan, finely chopped
  • 2 Tbsp. unsalted butter, melted and cooled slightly
  • 1/4 cup brown sugar
  • 1 egg
  • 1 1/2 tsp. vanilla
  • 1/8 tsp. salt
  • 1 cup pecans, finely chopped

  1. Cream the butter, cream cheese and sugars.
  2. Add the vanilla.
  3. Slowly stir in the flour and salt.
  4. Mix in the chopped pecans.
  5. Chill the dough for 30 to 60 minutes.
  6. Preheat oven to 375.
  7. To make the filling, mix all of the ingredients together.
  8. Once the filling is made, roll the cookie dough into balls and set them on cookie sheets lined with non-stick baking mats or parchment paper.
  9. Press each cookie down with the palm of your hand.
  10. Make an indent in the center of each cookie. You could use a melon baller or the back of a round measuring spoon.
  11. Put some filling in each of the indents. A cookie scoop holds about 1 tsp. of filling, while an ice-cream scoop holds about 1 Tbsp. of filling.
  12. Bake for 15 to 17 minutes.

*This recipe makes approximately twice as much filling as needed. You could try:
     Doubling the cookie dough
     Making the walls of the cookie smaller
     Baking a few 'mini' pies

1 comment:

  1. I wish I had one of these right now - or any of your delicious-looking cookies for that matter! Miss you! - Sammy