Imported from the web

Pecan Pie Cookies

Name: Pecan Pie Cookies
Prep time: 50 min
Cook time: 35 min
Total time: 265 min
Yield: 18 servings
Cuisine: American
Ingredients: 1 tbsp unsalted butter (For the pecan bark); 0.5 cup light brown sugar (For the pecan bark); 3 tbsp maple syrup (For the pecan bark); 1 tsp vanilla extract (For the pecan bark); 1 tbsp all-purpose flour (For the pecan bark); 1 tsp cinnamon (For the pecan bark); salt (Small pinch; for the pecan bark); 1 cup chopped toasted pecans (For the pecan bark); 1 cup unsalted butter (For browning in the cookie dough); 2 large eggs (At room temperature); 1 tsp vanilla extract (For the cookie dough); 2 tbsp milk (Use milk of choice); 1 cup light brown sugar (For the cookie dough); 0.5 cup granulated sugar (For the cookie dough); 0.5 tsp cinnamon (For the cookie dough); 0.5 tsp pie spice (For the cookie dough); 0.75 tsp baking soda (For the cookie dough); 2.75 cup all-purpose flour (For the cookie dough); salt (Large pinch; for the cookie dough); 0.5 cup chopped toasted pecans (For the cookie dough)

Recipe by Whisked by Kenny

Imported by Starr2 on SeeMeCook

Soft, buttery cookies made with brown butter, fall spices, toasted pecans, and pieces of caramelized pecan bark that become gooey as they bake.

18 servings265 minAmerican

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Ingredients

1 tbsp unsalted butter (For the pecan bark)
0.5 cup light brown sugar (For the pecan bark)
3 tbsp maple syrup (For the pecan bark)
1 tsp vanilla extract (For the pecan bark)
1 tbsp all-purpose flour (For the pecan bark)
1 tsp cinnamon (For the pecan bark)
salt (Small pinch; for the pecan bark)
1 cup chopped toasted pecans (For the pecan bark)
1 cup unsalted butter (For browning in the cookie dough)
2 large eggs (At room temperature)
1 tsp vanilla extract (For the cookie dough)
2 tbsp milk (Use milk of choice)
1 cup light brown sugar (For the cookie dough)
0.5 cup granulated sugar (For the cookie dough)
0.5 tsp cinnamon (For the cookie dough)
0.5 tsp pie spice (For the cookie dough)
0.75 tsp baking soda (For the cookie dough)
2.75 cup all-purpose flour (For the cookie dough)
salt (Large pinch; for the cookie dough)
0.5 cup chopped toasted pecans (For the cookie dough)

Steps

1
Preheat the oven to 350°F and spread the pecans for both the bark and cookie dough on a lined baking sheet.
2
Toast the pecans for 7–8 minutes, stirring halfway through. Remove them from the oven and allow them to cool completely.
3
Once the pecans have cooled, make the pecan bark. Melt 1 tablespoon of butter in a small pot.
4
Add the bark's brown sugar, maple syrup, flour, cinnamon, and small pinch of salt. Simmer for 2–3 minutes, until the mixture thickens.
5
Remove the pot from the heat and stir in 1 teaspoon of vanilla extract.
6
Stir in 1 cup of the toasted pecans, then spread the mixture in an even layer on a lined baking sheet.
7
Return the bark to the 350°F oven and bake for another 8–10 minutes. Remove it from the oven and allow it to cool.
8
Once cooled, place the pecan bark in the freezer for 30–60 minutes while preparing the dough.
9
For the dough, brown 1 cup of butter in a saucepan over medium-high heat. Let it simmer until amber flecks appear.
10
Allow the browned butter to cool slightly. Add the brown sugar and granulated sugar, then whisk until combined.
11
Whisk in the eggs, milk, and vanilla extract until incorporated.
12
Fold the flour, cinnamon, pie spice, baking soda, and salt into the wet mixture until only a few streaks remain.
13
Fold in the remaining 1/2 cup of toasted pecans and the chopped pecan bark.
14
Scoop the dough into portions and chill for at least 2–4 hours.
15
When ready to bake, preheat the oven to 350°F.
16
Bake the chilled cookie dough for 10–14 minutes.
17
Serve the cookies slightly warm.

Notes

The source does not specify the number or size of cookie portions, nor the exact baking-sheet arrangement. It states to scoop the dough before chilling and to bake at 350°F for 10–14 minutes.