Pecan Pie Thumbprint Cookies: A Delicious Twist on a Classic Treat
Looking for a sweet treat that melts in your mouth and will have everyone reaching for seconds? Get ready to fall in love with Pecan Pie Thumbprint Cookies! These delightful cookies combine the best of both worlds—a soft, buttery cookie with a gooey, pecan-packed filling that takes the classic pecan pie to a whole new level. They are the perfect blend of crunch and sweetness, and trust me, they won’t last long at your next gathering!
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract for filling
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) to get it nice and warm for baking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add Vanilla: Mix in 1 teaspoon of vanilla extract to add flavor.
- Incorporate the Flour: Gradually add the all-purpose flour to the mixture, stirring until combined.
- Form the Cookies: Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Make the Indentations: Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
- Prepare the Filling: In a separate bowl, combine the light corn syrup, brown sugar, eggs, 1 teaspoon of vanilla extract, chopped pecans, and salt to create the filling.
- Fill the Cookies: Spoon the pecan filling into the indentations of each cookie.
- Bake: Place the baking sheet in the preheated oven and bake for about 15-20 minutes or until the edges are lightly golden.
- Cool and Enjoy: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.