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Gooey Pecan Pie Cookies: Buttery Base Holiday Recipe

A close-up of a square pecan pie cookies bar showing a shortbread crust, gooey filling, and chopped pecans on top.
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You can now enjoy the rich flavor of classic pecan pie in a convenient, handheld cookie. These treats feature a tender, buttery shortbread base perfectly structured to hold a rich, sticky, caramelized pecan filling. They are ideal for cookie swaps and holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup light corn syrup
  • 1/4 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the cookie base: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the salt.
  2. Gradually add the flour until just combined, forming a soft dough. Do not overmix.
  3. Stir in the egg yolk and vanilla extract until the dough comes together.
  4. Press the dough into a 9×13 inch baking pan lined with parchment paper, leaving a slight overhang for easy removal. Press the dough firmly and evenly across the bottom.
  5. Pre-bake the base: Bake the crust at 350°F (175°C) for 12 minutes until the edges are lightly golden. Remove from the oven.
  6. Prepare the gooey filling: While the base bakes, combine the corn syrup, brown sugar, egg, vanilla extract, and salt in a medium saucepan.
  7. Cook the filling over medium heat, stirring constantly, until the mixture just begins to simmer and thickens slightly, about 3 to 4 minutes. Remove from heat immediately.
  8. Stir the chopped pecans into the warm filling mixture.
  9. Pour the pecan filling evenly over the warm, pre-baked cookie base.
  10. Return the pan to the oven and bake for an additional 15 to 18 minutes, or until the filling is set and bubbly around the edges.
  11. Cool completely in the pan on a wire rack. This step is important for the filling to set properly.
  12. Once fully cooled, lift the parchment paper to remove the slab. Cut into squares or use a round cutter to make individual cookies.

Notes

  • For a sturdier base that holds the filling well, chill the dough for 30 minutes before pressing it into the pan.
  • Do not overcook the filling on the stovetop; it will continue to cook and set up in the oven.
  • Allow the cookies to cool completely before cutting. Cutting while warm can cause the gooey filling to run out.

Nutrition

Find it online: https://cookingzenith.com/pecan-pie-cookies-gooey-caramel-buttery-base/