These buttery, shortbread-style cookies feature a rich, caramelized brown sugar and chopped pecan center that tastes exactly like a classic Southern pecan pie. They deliver a perfect crunch on the outside while remaining soft and decadent in the center. An absolute holiday essential, they are incredibly easy to batch-bake and look gorgeous piled high on any dessert table.
Ingredients
The Buttery Cookie Base
1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup granulated sugar
2 large egg yolks
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp salt
The Caramelized Pecan Filling
1 cup pecans, finely chopped
1/2 cup packed light brown sugar
1/4 cup heavy whipping cream
1 tbsp unsalted butter, melted
1/2 tsp ground cinnamon
A pinch of sea salt
Instructions
1. Cream the Dough Base
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed for 2 to 3 minutes until light, fluffy, and smooth. Add the egg yolks and vanilla extract, beating until completely combined.
2. Form the Cookie Dough
Turn the mixer to low speed. Gradually add the all-purpose flour and salt, mixing just until a soft dough forms. Wrap the dough securely in plastic wrap and chill it in the refrigerator for 30 minutes to make it easier to handle.
3. Prepare the Pecan Filling
While the dough chills, stir together the finely chopped pecans, light brown sugar, heavy whipping cream, melted butter, ground cinnamon, and a pinch of sea salt in a small bowl until the mixture is uniform and gooey.
4. Shape the Cookies
Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Using your thumb or the back of a round teaspoon, gently press an indentation into the center of each dough ball.
5. Fill and Bake
Spoon a generous teaspoon of the pecan filling directly into the center indentation of each cookie. Bake at 350°F (177°C) for 12 to 14 minutes, or until the edges of the shortbread turn a delicate, golden brown color.
6. Cool and Set
Remove the cookies from the oven and let them rest on the warm baking sheet for 5 minutes (the caramel filling will solidify slightly as it cools). Transfer them carefully to a wire cooling rack to cool completely before serving.