These Gooey Caramel Pecan Pie Cookies are a sweet fusion of traditional pecan pie and soft, buttery cookies. Each bite is filled with caramel and maple flavors, with a delightful crunch from the pecans. These cookies make a perfect treat for the holiday season or whenever you’re craving something warm, sweet, and delicious. Easy to make and visually stunning, these cookies are sure to impress your friends and family.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chopped pecans
- 1 tsp cinnamon
Caramel Topping
- 1 cup caramel sauce
- ¼ cup maple syrup
- Pecan halves for garnish
Instructions
- Prepare the Cookie Dough : Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a spacious bowl, beat the softened butter with brown sugar and white sugar until the mixture becomes light and airy. Incorporate the eggs one by one, then stir in the vanilla extract, ensuring each ingredient is fully blended before adding the next.
- Combine Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Slowly incorporate the dry ingredients into the butter mixture, stirring gently until everything comes together. Then, carefully fold in the chopped pecans, ensuring they’re evenly spread throughout the dough.
- Shape and Bake the Cookies : Scoop about 1 ½ tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them 2 inches apart. Create a small well in the center of each cookie using your thumb or the back of a spoon. Bake for 10–12 minutes, or until the edges turn a golden brown. Allow the cookies to cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
- Add the Caramel Topping : In a small bowl, combine the caramel sauce and maple syrup, stirring until smooth. Spoon about 1 teaspoon of the caramel mixture into the indentation of each cooled cookie. Top each cookie with a pecan half for garnish.
- Serve and Enjoy : Allow the caramel to set for a few minutes, then serve these delightful cookies with a glass of milk or hot coffee.
Conclusion
These Gooey Caramel Pecan Pie Cookies are the perfect blend of chewy, nutty, and caramel goodness. With a soft, buttery base and a rich caramel topping, they taste just like pecan pie in cookie form. These cookies are a hit for holiday gatherings or any occasion when you want to indulge in a special treat. Make a batch and watch them disappear!
Gooey Caramel Pecan Pie Cookies
A delightful twist on pecan pie, these cookies aresoft and gooey with a rich caramel and maple flavor, topped with pecans foradded crunch.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chopped pecans
- 1 tsp cinnamon
Caramel Topping
- 1 cup caramel sauce
- ¼ cup maple syrup
- Pecan halves for garnish
Instructions
- Prepare the Cookie Dough : Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a spacious bowl, beat the softened butter with brown sugar and white sugar until the mixture becomes light and airy. Incorporate the eggs one by one, then stir in the vanilla extract, ensuring each ingredient is fully blended before adding the next.
- Combine Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Slowly incorporate the dry ingredients into the butter mixture, stirring gently until everything comes together. Then, carefully fold in the chopped pecans, ensuring they’re evenly spread throughout the dough.
- Shape and Bake the Cookies : Scoop about 1 ½ tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them 2 inches apart. Create a small well in the center of each cookie using your thumb or the back of a spoon. Bake for 10–12 minutes, or until the edges turn a golden brown. Allow the cookies to cool on the baking sheets for about 5 minutes before moving them to a wire rack to cool completely.
- Add the Caramel Topping : In a small bowl, combine the caramel sauce and maple syrup, stirring until smooth. Spoon about 1 teaspoon of the caramel mixture into the indentation of each cooled cookie. Top each cookie with a pecan half for garnish.
- Serve and Enjoy : Allow the caramel to set for a few minutes, then serve these delightful cookies with a glass of milk or hot coffee.