Pecan Pie Cookie Recipe for Your Pressure Cooker
These Pecan Pie Cookies bring all the cozy flavors of a traditional Southern holiday pie into soft, chewy cookies—perfect from a pressure cooker or oven-baked twist.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 2 cups Pecans coarsely chopped
- 1 cup Butter softened
- 0.5 cup Corn syrup
- 1 cup Brown sugar
- 2 teaspoons Vanilla extract
- 2 Eggs
- 2 ¼ cups Flour
- 1 Instant vanilla pudding mix 3.4-4 oz box
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- Sugar in the Raw for sprinkling on top
Instructions
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Toast the chopped pecans in the oven for 5 minutes until fragrant, then set aside.
- Cream butter, corn syrup, brown sugar, and vanilla together until light and fluffy.
- Add in the eggs and mix until fully incorporated.
- In a separate bowl, whisk together flour, pudding mix, baking soda, and salt.
- Slowly add the dry ingredients to the wet, mixing just until combined.
- Fold in the toasted pecans.
- Drop rounded tablespoons of dough on a lined baking sheet, flatten slightly, and sprinkle with Sugar in the Raw.
- Bake at 375°F for 8–11 minutes until edges are just golden. Let cool 5 minutes on the pan.
Notes
You can swap half the pecans for chocolate chips for variety, or roll in brown sugar instead of raw sugar for a crunchier finish. Store in airtight containers at room temp or freeze for up to 3 months.