Pecan pie is almost an indescribable treat. It is something that many of us eat anytime we have the opportunity, and we may even overindulge in it from time to time. I know, for me, once I start eating a piece of pecan pie it will usually turn into more than one piece and before I know it, the entire pie is gone. That is why I truly appreciated this video because it gives a unique spin on an old classic.
Aside from the fact that I love pecan pie, which we already established, I also must admit that I love cookies as well. A good cookie will trump almost any other type of dessert, and now I don’t need to make the choice when it comes to my sweets. These pecan pie cookies are exactly what you want and once you try them, you will not be able to stop.
When you find something delicious, such as these cookies, it is good not to keep them all to yourself. Fortunately, the recipe is easy enough that you can make extra or even make an additional batch or two. That way you will have enough to eat and you share with your friends and family as well.
For the Crust:
2 cups of All Purpose Flour
3/4 cup of Unsalted Butter, softened at room temperature
2 Tbsp of Granulated Sugar
1/2 tsp of Salt
For the Filling:
1 cup of Corn Syrup
1/2 cup of Brown Sugar
1/2 cup of Granulated Sugar
1-1/4 cups of Chopped Pecans
2 Tbsp of Cornstarch
1/4 cup of Unsalted Butter, melted
1 tsp of Vanilla Extract
1/2 tsp of Salt
1/2 cup of Semisweet Mini Chocolate Chips, optional
1) Preheat your oven to 375 degrees and place a rack in the lower third of your oven. Grease an 11×15 inch baking sheet with some non stick spray and set aside.
2) In a bowl, mix together the flour, sugar, butter and salt until combined (this might be a bit sticky) then press the dough evenly in the bottom of your prepared baking sheet (it will look like there won’t be enough but there is and you only need a very thin layer) bake the crust for 15 minutes and while that happens, make the filling.
3) In the same bowl, mix together all of the ingredients for the filling, then pour over the pre-baked crust and using a spatula, smear it nice and evenly. Bake the cookies for 25 minutes or until the edges become deeply brown and a bit crispy looking then as soon as they come out, sprinkle the chocolate chips over top and allow them to sit for 30 minutes before cutting them into squares and allowing them to finish cooling completely on a wire rack.