Pecan Pie Cookies recipe

When I first saw this recipe I couldn’t wait to make these Pecan Pie Cookies, the only problem is that I have a nut allergy so I had to make them with pretzels, but they are just as delicious! So if you are looking for a great nut allergy friendly cookie recipe, this is it. I get so tired of the same cookie recipes because I can’t eat nuts, but this one was a surprise, the cookie part tastes like pie crust, with it’s silky sweet texture. Then you bite into the sweet, salty, chewy and crunchy center, and it’s heaven in cookie form. They really do give you the rich flavor of Pecan pie, but in a bite size cookie, a fun cookie for the kids to help make as well.

Cookie:

1 cup butter

1/2 cup sugar

1/2 cup dark corn syrup

2 large eggs

2 1/2 cups flour

Filling:

1/4 cup butter

1/2 cup powdered sugar

3 tbsp dark corn syrup

3/4 cup finely chopped pecans or pretzels

Beat butter and sugar together until fluffy, add corn syrup and eggs, beat well. Add flour and chill for 1 hour.

Melt butter in heavy saucepan over heat, stir in powdered sugar and 3 Tbsp corn syrup. Cook and stir often until it boils, remove from heat and add pecans or pretzels. Chill 30 minutes.

Shape mixture by 1/2 teaspoons full into 1/4 balls, set aside.

Preheat oven to 375 degrees, shape cookie dough into 1 inch balls place on cookie sheet, bake for 6 minutes, remove from oven and place a pecan or pretzel ball in the center of the cookie and place back in oven and bake for 8-10 more minutes. Remove from oven let cool 5 minutes and then place on wire rack to cool.