Pecan Pie Cookies combine the rich, gooey flavors of classic pecan pie in a bite-sized, portable treat. These cookies have a buttery base, a caramelized pecan filling, and a delightful crunch that makes them perfect for holiday gatherings, cookie exchanges, or simply satisfying your sweet tooth.
Why You’ll Love This Recipe
- All the flavor of pecan pie in cookie form — no fork required!
- Easy to make with simple ingredients.
- Perfect for gifting or parties with their elegant, bite-sized appeal.
- Make-ahead friendly and easy to store.
- Great for any occasion, especially fall and winter holidays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Chopped pecans
- Maple syrup or corn syrup
- Heavy cream
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the cookie dough: In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugars until light and fluffy. Add the egg and vanilla extract, then gradually mix in the dry ingredients.
- Form the cookies: Roll the dough into small balls and place them on the baking sheet. Use your thumb or a spoon to make an indentation in the center of each cookie.
- Prepare the filling: In a small saucepan, combine brown sugar, syrup, and cream. Cook until the mixture thickens slightly, then stir in the chopped pecans.
- Fill the cookies: Spoon the pecan mixture into each cookie indentation.
- Bake: Bake for 10–12 minutes, until the edges are golden and the filling is bubbly.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep time: 20 minutes
- Cook time: 12 minutes
- Total time: 32 minutes
Variations
- Chocolate Pecan Pie Cookies: Add mini chocolate chips to the filling for a decadent twist.
- Spiced version: Add a pinch of cinnamon or nutmeg to the dough for warm, festive flavors.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
- Salted caramel: Drizzle with salted caramel sauce for extra indulgence.
- Nut mix: Combine pecans with walnuts or almonds for a different nutty flavor profile.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Refrigerate: If you want them to last longer, refrigerate for up to 2 weeks.
- Freeze: Freeze cookies in a single layer for up to 3 months; thaw at room temperature before serving.
- Reheating: Warm cookies in the oven at 300°F for a few minutes to restore their fresh-from-the-oven taste.
FAQs
How do I keep the filling from spilling over?
Make a deep enough indentation and don’t overfill the cookies — a little goes a long way!
Can I make these cookies in advance?
Yes! You can make the dough and filling a day ahead, refrigerate, and assemble when ready to bake.
Can I use store-bought pie filling?
While homemade filling is best, you can use pre-made pecan pie filling in a pinch.
What’s the best way to chop pecans?
Pulse them in a food processor for a quick and even chop, or use a sharp knife.
Can I use salted butter?
Yes, just reduce or omit the added salt in the recipe.
How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to help them hold their shape.
Can I make smaller or larger cookies?
Absolutely! Just adjust the baking time accordingly — smaller cookies may only need 8–9 minutes, while larger ones might need 14–15.
Can I substitute the syrup?
You can swap maple or corn syrup with honey or molasses for a slightly different flavor.
Are these cookies chewy or crunchy?
They have crisp edges with a chewy, caramelized center — the perfect balance of textures!
Can I decorate these cookies?
Yes! A drizzle of melted white chocolate or a dusting of powdered sugar makes a lovely finishing touch.
Conclusion
Pecan Pie Cookies are a delicious fusion of classic pie flavors and the convenience of cookies. Perfect for holidays, parties, or everyday treats, they bring the nostalgic taste of pecan pie to your cookie jar. Whether you follow the classic recipe or try a fun variation, these cookies are bound to be a hit. Enjoy baking, sharing, and savoring every bite!
Print
Pecan Pie Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pecan Pie Cookies combine the rich, nutty flavor of traditional pecan pie with the convenience of a handheld treat. These soft, chewy cookies feature a buttery base topped with a sweet, gooey pecan filling, making them perfect for holiday gatherings or as a delightful dessert any time of the year.
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
For the Pecan Filling:
- 6 tablespoons unsalted butter
- 1/3 cup dark brown sugar, packed
- 1/3 cup pure maple syrup
- 2 cups pecans, chopped
- 1/3 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
-
Prepare the Pecan Filling:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the brown sugar and maple syrup, cooking until the mixture is smooth and begins to simmer.
- Add the chopped pecans, heavy cream, cinnamon, cloves, nutmeg, and salt. Mix well.
- Remove from heat and let the filling cool to room temperature.
-
Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- In a separate large bowl, beat the softened butter, dark brown sugar, and granulated sugar until creamy and well combined.
- Add the egg, egg yolk, and vanilla extract to the butter mixture, beating until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
-
Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
- Fill each indentation with a teaspoon of the cooled pecan filling.
-
Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra touch, drizzle melted dark chocolate over the cooled cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
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