What’s better than cookies and pie? How about cookies AND pie, wrapped into one delicious and decadent holiday cookie?
Pecan pie is a favorite with my family during the holidays… so I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?
These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send holiday cheer… in the form of cookies, of course.
I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual holiday cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fellow food blogger friends brought something irresistible to the table.
Check out this one-minute Tastemade video for an overview!
Being especially short on time this year due to family circumstances, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?
Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!
You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your holiday baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!
Bourbon Pecan Pie Cookies
- 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
- 2 tablespoons butter, melted
- 1/2 cup pecans, lightly toasted & chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 tablespoons maple syrup
- 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup bourbon (or more, if desired!)
- 1/4 cup semi sweet or milk chocolate chips (optional)
- 2 tablespoons granulated sugar (optional)
- Preheat oven to 400 degrees.
- In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
- Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
- Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
- Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
- Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.
Speaking of cookies, the L.A. Cookie Con & Sweets Show is coming in January! Stay tuned to receive a discount code for Tanaya’s Table followers, plus a behind-the-scenes video of the newest bakery to open in Hollywood serving unique, internationally inspired baked goods!