These delights feature a rich blend of sweet, chewy figs and crunchy pecans, all nestled within a buttery cookie base. The easy scoop-to-swirl technique creates a uniquely eye-catching cookie that instantly elevates your baking repertoire.
Fig-Pecan Cookies
Makes about 24 cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¾ cup (165 grams) firmly packed light brown sugar
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- ½ cup (57 grams) chopped toasted pecans
- ½ to ¾ cup (160 to 240 grams) fig preserves, divided
- Garnish: flaked sea salt
Instructions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Add pecans, beating until just combined. Fold in ½ cup (160 grams) preserves.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams each), scooping directly into streaks of preserves and maintaining large swirls of it, and place on prepared pan. As you scoop, if you do not see large swirls of preserves anymore, fold up to remaining ¼ cup (80 grams) preserves into dough as needed. Cover and refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Place dough 2 inches apart on prepared pans.
- Bake until edges are set, 15 to 18 minutes. Let cool on pans for 10 minutes. Garnish with sea salt, if desired. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 5 days.
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Delicious! Love the sweet and salty flavor and the soft texture! These were a big hit with my friends and I’ll definitely be making them again.