Combine a cookie with pecan pie filling?  Wow!  These are amazing and have become a real hit with everyone who tries them.  Again, I have made good use of my little short cut that I invented when making cookies that use the “thumb print” technique.  I use a little rounded teaspoon to make the indentation.  Such a time saver.

I love cookies that look extra pretty on a cookie tray, but more importantly, they should taste good.  This cookie does both!

Pecan Pie Cookies

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Ingredients
  

Cookie

  • 2 c. brown sugar, packed
  • 1 ½ c. butter, softened
  • 2 eggs
  • 2 tsp. vanilla
  • 4 c. flour
  • 2 tsp. baking powder

Filling

  • 1 ¼ c. chopped pecans
  • ½ c. brown sugar, packed
  • ⅓ c. heavy whipping cream
  • 2 tsp. vanilla

Instructions
 

  • Preheat oven to 350°.
  • For cookie dough:
    Beat butter and brown sugar. Add egg and vanilla. Add flour and baking powder. Mix well.
  • Shape into balls. Place 2" apart on ungreased cookie sheets. Make indentation in each cookie. Press lightly, if the hole is too deep, the filling will cook through and fall out the bottom.
  • Prepare filling by combining all filling ingredients in a bowl. Fill each cookie with 1 teaspoon of filling.
  • Bake 8-12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
  • This make a large batch. They freeze very well.