Cookies inspired by classic pecan pie

 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 minutes

Ingredients

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)

Instructions

1. Make & Chill the Cookie Dough

In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and ½ tsp salt. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter with both sugars on medium speed until light and fluffy, about 2 minutes.
Beat in the whole egg, egg yolk, and vanilla until fully combined. Gradually add the flour mixture on low speed, mixing just until no dry streaks remain. Do not overmix.
Using a cookie scoop or tablespoon, portion the dough into balls (about 1.5 tbsp each). Place them on a parchment-lined baking sheet. Use the back of a rounded teaspoon or your thumb to press a deep well into the center of each ball. Refrigerate for at least 30 minutes. Preheat oven to 350°F (175°C).

2. Prepare the Pecan Filling

While the dough chills, make the filling. In a medium saucepan over medium heat, melt the 6 tbsp of butter with the ⅓ cup brown sugar and maple syrup, stirring until the sugar dissolves.
Bring to a gentle simmer and cook for 1 minute. Stir in the chopped pecans, heavy cream, cinnamon, cloves, nutmeg, and ⅛ tsp salt. Return to a simmer and cook, stirring constantly, for 3-4 minutes until slightly thickened. Remove from heat and let cool for 10-15 minutes; it will continue to thicken as it cools.

3. Fill & Bake

Remove the chilled cookie dough from the refrigerator. Spoon about 1 heaping teaspoon of the warm pecan filling into the well of each dough ball, gently pressing it in.
Bake for 10-12 minutes, or until the cookie edges are lightly golden and set. The centers will look soft.

4. Cool & Finish

Let the cookies cool on the baking sheet for 10 minutes. They will firm up as they cool. Then, transfer to a wire rack to cool completely. Just before serving, sprinkle each cookie lightly with flaky sea salt.

Tips for Success

• Room Temperature Ingredients: Ensure your butter, egg, and egg yolk are at room temperature for a smoother, more cohesive dough.

• Don't Overbake: The cookies will look soft when done but will set perfectly as they cool. Overbaking will make them crisp, not chewy.

• Filling Consistency: The filling should be thick enough to mound, not runny. If it seems too thin after cooling, simmer for another minute.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. The filling will stay wonderfully gooey.