Pecan Pie Cookies
Cover bowl and refrigerate dough for 30 minutes.
In a saucepan over medium-low heat, melt butter, brown sugar, heavy cream, maple syrup, and salt. Simmer gently for 1–2 minutes until smooth. Remove from heat and stir in vanilla and remaining 1 cup of toasted pecans. Cool until thickened.
Line baking sheets with parchment. Roll 1½-tablespoon portions of dough into balls, space 2 inches apart, and flatten slightly. Press a shallow indentation into the center of each ball with your thumb or spoon.
Spoon 1 teaspoon of pecan topping into each indentation. Top with a whole pecan half if desired.
Bake at 350°F (175°C) for 10–13 minutes until edges are set but centers remain soft. Cool on sheet for 5 minutes before transferring to a wire rack.
Nutritional Information (Per Cookie)
| Calories | Protein | Total Carbs | Fat | Sat Fat | Fiber | Sugar | Sodium |
| 210 kcal | 2.5 g | 22 g | 13 g | 5 g | 1.5 g | 11 g | 105 mg |
Storage & Make-Ahead Tips
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Room Temperature: Store in an airtight container for 3–4 days.
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Refrigeration: Keep refrigerated for up to 1 week; bring to room temperature before serving.
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Freezing: Freeze baked cookies or unbaked dough balls for up to 2–3 months.
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