Enjoy the rich, gooey essence of pecan pie in every soft, chewy cookie. Featuring a buttery base filled with a spiced, caramel-like pecan mixture and a hint of flaky sea salt, they bring all the nostalgic flavor of the classic dessert without any of the fuss.
Yield: About 18-20 cookies
Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes
Total Time: About 1 hour 15 minutesIngredients
For the Cookie Dough:
2 cups (250g) all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
½ cup (1 stick / 113g) unsalted butter, softened
½ cup (100g) packed dark brown sugar
⅓ cup (65g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp pure vanilla extract
For the Pecan Filling:
6 tbsp (85g) unsalted butter
⅓ cup (65g) packed dark brown sugar
⅓ cup (80ml) pure maple syrup
2 cups (200g) pecans, coarsely chopped
⅓ cup (80ml) heavy cream
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
⅛ tsp fine sea salt
For Finishing:
Flaky sea salt (e.g., Maldon)
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