Makes 24 cookiesCalories 140 Prep Time 15 minutesTotal Time 35 minutesMade with Splenda® Brown Sugar Blend
Ingredients
For the cookie:
¾ cup unsalted butter, softened
⅔ cup Splenda® Brown Sugar Blend
1 large egg
1 teaspoon pure vanilla extract
1 ¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
For the filling:
½ cup chopped pecans, toasted
⅓ cup Splenda® Brown Sugar Blend
2 tablespoons heavy whipping cream
½ teaspoon pure vanilla extract
¼ teaspoon each: ground cinnamon, ginger, and cloves
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
140
Total Fat
8g
Saturated Fat
4g
Cholesterol
25mg
Sodium
45mg
Total Carbs
16g
Dietary Fiber
0g
Sugars
8g
Added Sugars
8g
Protein
2g
Instructions
Preheat oven to 350° Line a baking sheet with parchment paper.
Cream together butter and Splenda Brown Sugar Blend until light and fluffy. Add eggs and vanilla, beating well. Stir together dry ingredients in a small bowl, then add them to the butter mixture and beat until fully incorporated. Refrigerate dough while making the filling.
For the Pecan Pie Cookie filling, add all filling ingredients in a small bowl and stir together to make sure pecans are fully coated.
Remove dough from refrigerator and scoop into balls about 1 ½ tablespoons in size. Place on baking sheet 3 inches apart. Make a round indent in the middle of each dough ball using the backside a teaspoon measurement. Scoop just under a teaspoon of the pecan pie filling into the middle of each dough ball.
Bake cookies for 8-10 minutes. Remove and let cookies cool. Enjoy!
