If you adore the classic flavor of pecan pie but crave the convenience and fun of bite-sized treats, these Pecan Pie Cookies are about to be your new go-to dessert. Each cookie captures the nutty, brown sugary richness of a traditional pie, all nestled in a buttery, soft cookie shell. I love bringing a batch of these to gatherings—they spark immediate nostalgia and disappear almost as quickly as I put them out. Whether you’re baking for holidays, sharing with friends, or simply treating yourself after a long day, Pecan Pie Cookies promise an irresistible combination of chewy centers, crisp edges, and that signature pecan filling we all can’t get enough of.
Ingredients You’ll Need
Every ingredient in this recipe has a special job—delivering the signature taste, gooey filling, and tender crumb that make Pecan Pie Cookies unforgettable. There’s nothing complicated here, just straightforward baking staples that come together to create something truly magical.
- Unsalted butter: Softened butter creates a rich, tender base for the cookie dough and lets you control the saltiness.
- Brown sugar (for dough): Adds a deep, caramel-like sweetness and helps keep the cookies chewy.
- Egg: Binds all the ingredients, ensuring your cookies have structure but remain soft.
- Vanilla extract (for dough): Enhances all the other flavors, adding warmth and complexity.
- All-purpose flour: Provides the body for your cookies so they hold the filling perfectly.
- Baking powder: Gives your cookies just enough lift for a tender bite.
- Salt: Balances the sweetness and deepens the overall flavor.
- Pecans: Finely chopped, these nuts add crunch and classic pecan pie flavor—try toasting them for extra depth.
- Corn syrup: Brings irresistible gooeyness to the filling, just like in traditional pecan pie.
- Brown sugar (for filling): Melts into the syrup, creating a luscious, caramel pecan topping.
- Vanilla extract (for filling): Rounds out the nutty, caramel notes in the filling.
How to Make Pecan Pie Cookies
Step 1: Prepare Your Baking Sheet
Start by setting your oven to 350°F (175°C), allowing it time to preheat while you work on the dough. Line a baking sheet with parchment paper—this prevents sticking and gives your Pecan Pie Cookies perfectly golden bottoms every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and 1/2 cup of brown sugar. Take a few minutes to cream these together until light and fluffy—this step creates tiny air pockets for an extra-tender cookie crumb.
Step 3: Add Egg and Vanilla
Crack in the egg and add 1 teaspoon of vanilla extract, then beat again until everything is well incorporated. These ingredients not only add stability but also infuse the dough with an extra layer of flavor right from the start.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This quick mix helps the leavener and salt distribute evenly, ensuring each cookie bakes up just right.
Step 5: Mix Into a Soft Dough
Slowly add the flour mixture to your wet ingredients, stirring or beating gently until a soft dough forms. Try not to overmix—I usually switch to a spatula at the end to make sure everything is just combined.
Step 6: Shape and Indent the Cookies
Roll the dough into 1-inch balls and place them onto your prepared baking sheet, leaving about 2 inches between each one. Using your thumb or the back of a spoon, press an indentation into the center of each ball. This is where that dreamy pecan pie filling will go!
Step 7: Make the Pecan Pie Cookie Filling
In a small bowl, mix the finely chopped pecans, corn syrup, 1/4 cup brown sugar, and 1/2 teaspoon vanilla extract. Stir until everything’s sticky and fragrant—this mixture will caramelize and set beautifully as the cookies bake.
Step 8: Fill and Bake
Spoon a small amount of the pecan filling into each cookie indentation. Don’t overfill; just enough to generously fill the well is perfect. Bake for 12–14 minutes, or until the edges are golden and the centers look set. The aroma will let you know you’re on the right track!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes (they’re fragile when hot!) before transferring them to a wire rack. This quick rest ensures they hold their shape and lets the filling firm up to that irresistible, chewy texture.
How to Serve Pecan Pie Cookies
Garnishes
To make your Pecan Pie Cookies really stand out, try drizzling them with melted chocolate after they cool. A sprinkle of flaky sea salt or a dusting of powdered sugar adds a lovely finishing touch—both elevate look and taste without overpowering the classic flavors.
Side Dishes
These cookies pair beautifully with coffee, hot chocolate, or even a scoop of vanilla bean ice cream. Their rich, nutty flavor stands up to milder accompaniments, making them a sweet contrast to fresh fruit or a creamy latte.
Creative Ways to Present
Arrange Pecan Pie Cookies on a tiered dessert stand for holiday parties, tuck a few into cellophane bags as thoughtful homemade gifts, or crumble a cookie over ice cream for a quick and indulgent sundae. They’re adorable nestled in mini cupcake liners for serving too!
Make Ahead and Storage
Storing Leftovers
Store leftover Pecan Pie Cookies in an airtight container at room temperature. They’ll stay soft and flavorful for up to five days—the filling remains just the right kind of chewy, and the cookie base never gets soggy.
Freezing
Pecan Pie Cookies freeze beautifully! Lay them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep their texture and flavor for up to two months; just thaw at room temperature when you’re ready to enjoy.
Reheating
If you love a warm cookie, pop a Pecan Pie Cookie in the microwave for 5–10 seconds. This softens the filling and brings out the toasty pecan aroma, almost like it’s fresh from the oven.
FAQs
Can I toast the pecans before using them?
Absolutely! Toasting pecans before chopping and adding them to the filling brings out a deeper, nuttier flavor. Spread them in a single layer on a baking sheet and toast at 350°F for about 6–8 minutes, stirring once or twice.
Can I substitute walnuts or other nuts for pecans?
You can swap in other nuts if you’re feeling adventurous, but pecans offer that distinct flavor reminiscent of classic pecan pie. Walnuts or almonds will work in a pinch, though, and will add their own character to your cookies.
Why did my cookies spread too much?
Over-creaming the butter or using very soft butter can sometimes result in cookies that spread more than desired. Try chilling the dough in the fridge for 20–30 minutes before shaping the cookies if you run into this issue.
Can I use dark corn syrup instead of light?
Yes! Dark corn syrup will add a slightly stronger molasses note and a darker color to your Pecan Pie Cookies. Either light or dark will result in the gooey, caramel center that makes these cookies so decadent.
Are Pecan Pie Cookies gluten-free?
As written, this recipe uses all-purpose flour and is not gluten-free. You can experiment with a 1:1 gluten-free flour substitute, but textures may vary slightly—let us know how it turns out if you try!
Final Thoughts
Baking a batch of Pecan Pie Cookies is like bottling up that homemade holiday magic in every bite. They’re irresistibly delicious, fun to make, and just the right mix of nostalgic and novel. I can’t wait for you to give these a try and share them with the people you love—don’t be surprised if they become a new favorite in your cookie rotation!
Print
Pecan Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the flavors of pecan pie in a bite-sized cookie form with these delicious Pecan Pie Cookies. These treats are perfect for holiday gatherings or a sweet snack any time of the year.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup finely chopped pecans
Filling:
- 1/4 cup corn syrup (light or dark)
- 1/4 cup brown sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and 1/2 cup brown sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Form cookies: Roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart. Make an indentation in the center of each ball.
- Prepare filling: In a small bowl, mix together the chopped pecans, corn syrup, 1/4 cup brown sugar, and 1/2 teaspoon vanilla extract. Spoon the pecan filling into each indentation.
- Bake: Bake for 12–14 minutes or until the edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For a richer flavor, toast the pecans before adding them to the filling.
- Drizzle cooled cookies with melted chocolate for a decorative touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
