Pecan Pie Cookies
The story behind this recipe is short and sweet. I was bored, asked for cookie pairing ideas, and someone suggested pecan pie. So, here we are.


Makes 16
Hands-on Time 30 minutes plus chilling (overnight)
Cooking Time 10 minutes
Baking Time 15 minutes
Ingredients
250g pecans
325g caster sugar
150g golden syrup
30ml water
3 tsp vanilla extract
1 1/8 tsp fine salt
4 large eggs
100g unsalted butter (chilled)
250g unsalted butter (softened)
200g light brown sugar
400g plain flour
1 tsp bicarbonate of soda
Equipment
Chopping board
Knife
Saucepan
Spatula
Baking parchment
Freestanding mixer with paddle attachment
Baking sheet (ideally aluminium)
Wire rack
Method
1. Make the Pecan Filling
Chop the pecans into small pieces. Set 100g aside.
In a saucepan, combine 150g caster sugar, golden syrup, water, 1 tsp vanilla, 1/8 tsp salt, and 2 eggs. Stir until combined.
Cube 100g chilled butter and set aside.
Heat the saucepan over medium heat, stirring until bubbling. Reduce to low and simmer for 10 minutes, stirring regularly, until thickened.
Remove from heat and add the cubed butter. Stir until melted and combined.
Add 150g chopped pecans and stir to incorporate.
Tip the pecan paste onto parchment, spread it out, and roll it into a sausage shape. Set aside to cool to room temperature.
2. Make the Cookie Dough
In a freestanding mixer, beat 250g softened butter, 175g caster sugar, and 200g light brown sugar for 5 minutes until light and fluffy.
Add 2 tsp vanilla and 2 eggs, mixing briefly to combine.
Add flour, bicarbonate of soda, and 1 tsp salt. Mix until just combined, scraping down the sides with a spatula.
Add the remaining 100g chopped pecans and mix for 10 seconds until evenly distributed.
3. Shape and Chill the Dough
Shape the dough into a log, wrap in parchment, and chill for at least 1 hour (or freeze to speed up the process).
Slice the pecan filling into 16 discs and the cookie dough into 32 discs.
Flatten one dough disc in your palm. Flatten another disc and cup it in your hand. Place a filling disc in the cupped dough, press the sides up, and cover with the flattened dough. Seal the edges and shape into a ball.
Place the dough balls on a parchment-lined baking sheet. Cover with clingfilm and chill overnight.
4. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for 15 minutes until golden.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!





























