Pecan Pie Cookies

Ingredients

• 2 cups all-purpose flour, spooned and leveled for accuracy
• 1 teaspoon baking soda, ensuring freshness for proper leavening
• 1/2 teaspoon salt, which enhances the sweetness of the cookies
• 1 cup unsalted butter, softened to room temperature for easy creaming
• 1 cup brown sugar, packed tightly for a rich molasses flavor
• 1/2 cup granulated sugar, balancing the sweetness from the brown sugar
• 2 large eggs, at room temperature for better emulsification
• 1 teaspoon vanilla extract, adding warmth and flavor depth
• 1 1/2 cups pecans, roughly chopped and toasted to release their natural oils
• 1/2 cup corn syrup (light or dark, depending on your preference), adding chewiness and moisture
• 1 teaspoon ground cinnamon (optional, for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In another bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the toasted pecans and corn syrup. If using cinnamon, add it now.
7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition