Tuesday, January 10, 2012

Pecan Pie-Stuffed Cookies

So these were pretty yummy. Everyone loved the pecan pie-stuffed cupcakes so much that I knew I had to try these. I can't say that they are better than the cupcakes but they're pretty tasty as far as cookies go. Just don't forget that the last batch is still in the oven and overcook the bu-jezus out of them.

Pecan Pie-Stuffed Cookies (from Bakers Royale)

1 stick butter
1/2c brown sugar
1/2c powdered sugar
1 egg
1 1/2t vanilla
1t baking soda
1/4t salt
2c flour

1c pecans, toasted and chopped
4oz chocolate (65% cacao), melted
1T corn syrup
1/4c heavy cream
1/4t cinnamon

Preheat to 350F, line baking sheets with parchment. In a large bowl, cream butter, brown sugar, and powdered sugar together until light and fluffy. In a separate bowl, lightly beat egg, vanilla, baking soda, and salt. Add egg mixture to butter and mix to combine. Fold in flour. cover and chill dough for at least 45 minutes.

While dough is chilling, place pecans, melted chocolate, heavy cream, corn syrup, and cinnamon in a bowl and mix to combine.

To assemble cookies, scoop dough into hand, flatten, and fill center with pecan mixture. I pinched the edges over the filling and rolled the dough semi-smooth again. Place on parchment, seam side down. Bake 10 minutes. remove and allow cookies to rest 5 min on sheet before removing to cool on rack.


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