These gooey pecan pie (high in the sky) cookies are infused with cannabis and a dash of southern hospitality. Enjoy the flavor of pecan pie in the format of an easy-to-execute cookie! This recipe packs a lot of butter, which makes it the perfect vessel for an edible cookie.
Pie is a fussy affair – the crust requires attention, it takes hours to make, and once the pie is baked, you gotta suffer through all the waiting. Baked pies need to cool and settle before you can sink your teeth into them, and no, staring does not make them cool faster. Anticipation is a good thing, but sometimes you don’t have time for that.
Cookies are friendly. They bake up quickly, ready to satisfy any craving within the hour!
This is a solution to get that yummy, (canna)buttery pecan pie experience without the hassle. Crispy on the edges, and chewy in the center, this cookie will have you falling in love with your own baking.
Pecan Pie Cookies Edible Recipe:
- 1 baking tray/cookie sheet
- parchment paper
- 2 bowls
- 1 whisk
- 1 pot
- 3/4 cup chopped pecans
- 2 Tbsp butter
- 1/3 cup dark brown sugar
- 1/4 cup dark corn syrup
- pinch of salt
- 1 egg
- 1 stick (110g) butter/Cannabutter at room temperature (see note)
- 1 cup Brown Sugar
- ½ tsp Salt
- 1 Egg
- 1 ½ cups All-purpose Flour
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ cup Chopped Pecans
Note: Adjust the potency of this dessert by moving the ratio of regular butter to cannabutter. For instance, use a half-stick of cannabutter and a half-stick of regular butter for a less potent cookie.
First, make the filling.
- Line your baking sheet pan with parchment paper.
- In a small pot, melt together the butter, brown sugar, salt, and corn syrup. No need to get it hot, just warm enough so everything is mixed together.
- Whisk in the egg until homogenous.
- Whisk in nuts. Set aside.
Now for the Cookie Dough
- In a bowl, cream together the butter, brown sugar, and salt.
- Mix in the egg until it is completely incorporated.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda.
- Stir the dry ingredients into the egg/butter mixture until a dough forms.
- Stir in the pecans.
- Dollop plum-sized balls of dough onto your lined baking pans. Make sure to keep at least 2 inches in-between each cookie. Reserve 1 dough ball for later.
- Using the back of a spoon, make a divot into the center of the dough ball.
- Fill this well with the pecan filling.
- From the reserved dough ball, pinch off pieces of dough and flatten into little disks to cover the pecan filling.
- Place sheet pans in the fridge and chill for at least 30 minutes.
- During this time, preheat your oven to 350°F.
- When oven is hot, bake cookies for 15 minutes.
You don’t need to bake all of the cookies at the same time. For portion control, you can bake just one or two at a time.
Once the unbaked dough balls have chilled, you can store them in an airtight container in the fridge for up to a week. Anytime you need a fresh baked cookie, just bake one off!