Gooey Pecan Pie Cookies
These Gooey Pecan Pie Cookies capture the comforting flavors of traditional pecan pie in a portable cookie form, featuring crispy edges and gooey centers.
Ingredients
For the Cookie Batter
- 1 cup unsalted butter, softened Should be at room temperature.
- 1 cup brown sugar Packed.
- 2/3 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-ins
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter-sugar mixture, stirring until just combined.
- Fold in the chopped pecans and chocolate chips.
- Use a cookie scoop or spoon to drop dollops of dough onto a parchment-lined baking sheet, leaving space between them.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden; the centers should remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for about 30 minutes before baking. Avoid overmixing when combining dry ingredients.