Description

These Pecan Pie Cookies are soft, buttery cookies topped with a gooey, nutty pecan pie filling — just like the classic holiday pie but in perfectly portioned bites. A delicious treat for Thanksgiving, cookie exchanges, or any time you’re craving pecan pie!

Ingredients

For the Cookie Dough:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder

For the Pecan Filling:

1/2 cup chopped pecans
1/3 cup brown sugar, packed
1/4 cup heavy cream
1 tbsp butter, melted
1/4 tsp salt
1/2 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Mix in the egg and vanilla until well combined.
In a separate bowl, whisk together flour, salt, and baking powder. Gradually add dry ingredients to wet, mixing until just combined.
Scoop 1-tablespoon-sized portions of dough and roll into balls. Place on baking sheet, spaced about 2 inches apart.
Use your thumb or the back of a spoon to make an indent in the center of each cookie.
In a small bowl, combine all filling ingredients and stir well.
Spoon about 1 teaspoon of the pecan filling into the center of each cookie.
Bake for 10–12 minutes, or until edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Don’t overfill the centers or the filling may overflow.
Store in an airtight container at room temperature for up to 5 days.

These freeze beautifully — great for holiday prep!