Roasted Pecan Pie Cookies are a special twist on an old favorite. We top a soft buttery cookie base with our roasted pecan pie filling. And if you're feeling extra indulgent drop a dollop of whipped cream on top. Crazy good!
Mix flour, baking powder, and Kosher sea salt together in a bowl. Set aside.
In a large bowl beat the butter and sugars together until fluffy, then add the vanilla and eggs one at a time beating until fully incorporated.
Add half the flour mixture to the creamed butter and sugar, beat on low until combined add the remaining flour and beat until just combined. Chill the dough
Add the chopped Pan Roasted Pecans, light brown sugar, heavy cream, pure vanilla extract, and kosher sea salt and stir till combined.
Preheat oven to 350°F/176°C line a sheet pan with parchment paper.
Scoop 6 rounded mounds of dough onto your cookie sheet, about two tablespoons in size and 2 inches apart onto your parchment lined sheet pan. Make an indentation in the center of each cookie with the back of a spoon or your thumb. The cookie will spread out slightly and that is what we want. You'll have a little hole in the middle of each cookie base.
Scoop about 1-2 teaspoon(s) of Roasted Pecan Pie filling into the center of each cookie pressing the mixture down gently.
Bake for 10-12 minutes, or until the cookies are baked and just starting to turn golden.
Allow to cool on the baking sheet for 5 minutes and then move to a cooling rack.