Pecan Pie Thumbprint Cookies: The Ultimate Pecan Pie Thumbprint Cookies Recipe
Introduction to Pecan Pie Thumbprint Cookies
Are you looking for a delightful treat that combines the rich flavors of pecan pie with the fun of thumbprint cookies? Look no further! Pecan Pie Thumbprint Cookies are a perfect blend of sweet, nutty, and buttery goodness that will tantalize your taste buds. These cookies are not only delicious but also easy to make, making them a great choice for any occasion.
A Personal Story Behind My Pecan Pie Thumbprint Cookies Journey
Growing up, my grandmother would make her famous pecan pie during the holidays. I fondly remember helping her in the kitchen, mixing ingredients and sneaking bites of the filling before it made it into the pie crust. As I became more experienced in baking, I wanted to recreate that nostalgic flavor in a different form. Thus, the idea for Pecan Pie Thumbprint Cookies was born! Each bite reminds me of those cherished moments spent in my grandmother’s kitchen, sharing laughter and love.
What Makes This Pecan Pie Thumbprint Cookies Recipe Special?
What sets this recipe apart is the unique combination of classic pecan pie filling nestled inside a buttery cookie shell. The contrast of textures—from the soft cookie to the gooey filling—is simply irresistible. Plus, these cookies are versatile; you can top them with melted chocolate or extra pecans for added crunch and flavor. It’s a delightful dessert that will impress your family and friends!
The Full Pecan Pie Thumbprint Cookies Recipe
Ingredients
- For Pecan Pie Filling:
- 1/2 cup (110g) packed light or dark brown sugar
- 2 tablespoons (30ml) 35% heavy whipping cream
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon (15ml) corn syrup or maple syrup
- 1/8 teaspoon salt
- 2/3 cup (85g) coarsely chopped pecans
- For Cookie Dough:
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (65g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon (15ml) whole milk
- 1 1/3 cups (190g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- For Topping:
- 1/4 cup (30g) chopped pecans (optional)
- 4 oz (113g) melted dark chocolate (optional)
Instructions
- Make the pecan pie filling: In a small saucepan, combine all filling ingredients except for the pecans. Whisk together until smooth and add the pecans. Cook over medium heat, whisking constantly until it thickens and bubbles slightly, about 5-7 minutes. Remove from heat, transfer to a bowl, and chill in the refrigerator for about 1 hour.
- Prepare the cookie dough: Cream together softened butter, granulated sugar, and brown sugar until pale and fluffy. Add the egg yolk, vanilla, and milk, mixing well. In a separate bowl, combine flour, baking soda, baking powder, and salt. Fold the dry ingredients into the butter mixture until smooth. (Tip: Make sure your butter is softened to ensure easy mixing!)
- Refrigerate the dough: Chill the dough for 1 hour or shape it into a log, wrap in plastic, and chill for 30 minutes in the freezer.
- Preheat your oven: Set the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Form the cookies: Scoop out the dough and roll it into balls, placing them on the baking sheets. Make an indent in each cookie with a teaspoon, then fill each indent with the pecan pie filling. Refrigerate the trays for 15 minutes before baking.
- Bake the cookies: Bake for 8-10 minutes until golden brown. Let them cool on a wire rack for 5 minutes before transferring.
- Top the cookies: Once cooled, add a bit of the remaining pecan pie filling on top of each cookie and sprinkle with additional chopped pecans. Drizzle with melted dark chocolate if desired. (Tip: For a festive touch, sprinkle some sea salt on top before baking!)
Serving Suggestions and Variations for Pecan Pie Thumbprint Cookies
These cookies are delicious on their own, but you can elevate them further by serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream. For variations, try using different nuts like walnuts or almonds in the filling or topping. You can also experiment with flavored extracts in the dough, such as almond or maple, to create unique twists on this classic recipe.
Frequently Asked Questions About Pecan Pie Thumbprint Cookies
Can I freeze these cookies?
Yes! You can freeze the baked cookies in an airtight container for up to three months. Just thaw them at room temperature before serving.
How long do these cookies stay fresh?
These cookies are best enjoyed within a week if stored in an airtight container at room temperature.
Can I use other fillings instead of pecan pie filling?
Absolutely! Feel free to try fruit preserves, chocolate ganache, or even caramel as alternative fillings for a different flavor profile.
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Calories per Serving: 180
- Servings: 13 cookies
Pecan Pie Thumbprint Cookies
Ingredients
Pecan Pie Filling
- 0.5 cup light or dark brown sugar
- 2 tablespoons heavy whipping cream 35%
- 1 large egg
- 0.5 teaspoon pure vanilla extract
- 1 tablespoon corn syrup or maple syrup
- 0.125 teaspoon salt
- 0.67 cup coarsely chopped pecans
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.33 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 large egg yolk
- 0.5 teaspoon pure vanilla extract
- 1 tablespoon whole milk
- 1.33 cups all-purpose flour
- 0.25 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Topping
- 0.25 cup chopped pecans optional
- 4 oz melted dark chocolate optional
Instructions
- In a small saucepan, combine all filling ingredients except the pecans. Whisk together until smooth, then add the pecans. Cook over medium heat, whisking constantly until it thickens and bubbles slightly, about 5-7 minutes. Remove from heat, transfer to a bowl, and chill in the refrigerator for about 1 hour.
- Cream together softened butter, granulated sugar, and brown sugar until pale and fluffy. Add the egg yolk, vanilla, and milk, mixing well. In a separate bowl, combine flour, baking soda, baking powder, and salt. Fold the dry ingredients into the butter mixture until smooth.
- Chill the dough for 1 hour or shape it into a log, wrap in plastic, and chill for 30 minutes in the freezer.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Scoop out the dough and roll it into balls, placing them on the baking sheets. Make an indent in each cookie with a teaspoon, then fill each indent with the pecan pie filling. Refrigerate the trays for 15 minutes.
- Bake for 8-10 minutes until golden brown. Let them cool on a wire rack for 5 minutes before transferring.
- Once cooled, top each cookie with a bit of the remaining pecan pie filling and additional chopped pecans. Drizzle with melted dark chocolate if desired.