Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark for richer flavor)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
- 1 cup corn syrup (light or dark works fine)
- 1/2 cup packed brown sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- Optional: pinch of cinnamon or nutmeg for a warm spice note
If you’re looking to swap out ingredients, I’ve found that coconut oil can replace the butter for a subtle twist, though it changes the texture slightly. You can also experiment with maple syrup instead of corn syrup for a more natural sweetness, but the traditional chewy texture is best with corn syrup. For a gluten-free version, try a 1:1 gluten-free flour blend, though you might want to add a pinch of xanthan gum to help with chewiness.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Toast the pecans by spreading them on a separate baking sheet for about 8 minutes, until fragrant and lightly browned—this step deepens their flavor, something my Nonna always emphasized.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This creates the perfect base for that chewy texture.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. The eggs help bind the cookie and contribute to that tender chewiness I love in every bite.
- In a separate bowl, whisk together the flour, baking soda, salt, and optional spices. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing can make the cookies tough—remember, rustic and tender is the goal, just like Nonna’s cooking style.
- Fold in the toasted pecans, reserving a small handful to sprinkle on top before baking.
- For the filling, whisk together corn syrup, brown sugar, and vanilla extract in a small bowl until smooth and glossy.
- Using a tablespoon or cookie scoop, drop half of the cookie dough onto the prepared sheets, flattening slightly. Spoon a teaspoon of the pecan pie filling onto each, then top with remaining dough, gently pressing edges to seal. Sprinkle the reserved pecans on top for that beautiful, inviting look.
- Bake for 12-14 minutes, or until the edges are golden and the tops are set but still soft. The centers will remain chewy—resist the urge to overbake! I learned this patience watching my mother, Elena, who always reminded me that good things come to those who wait.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the filling set and keeps the cookies chewy yet sturdy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
