Pecan Pie Cookies Recipe
If you could distill the essence of a Southern pecan pie into a bite-size morsel, you’d end up with these utterly delightful Pecan Pie Cookies. Imagine all the gooey, nutty richness and buttery flavor of the classic pie, but in a handy, portable cookie form just waiting to be shared (or secretly hoarded). These cookies have a tender, melt-in-your-mouth base and a glossy, caramelized pecan filling that hits every note of a great holiday dessert—warm, sweet, and nostalgic. Whether you’re prepping sweets for a fall celebration or looking to add a showstopper to your cookie tray, this recipe is the ultimate treat for pecan lovers and cookie fans alike.
Ingredients You’ll Need
The beauty of Pecan Pie Cookies lies in their straightforward list of ingredients—a few pantry staples and some fresh pecans come together to make something magical. Each addition brings something special, whether it’s richness from the butter or joyous crunch from the pecans.
- Unsalted Butter (1/2 cup, softened): The base of a tender cookie, allowing full control over the saltiness and adding a lush, creamy flavor.
- Brown Sugar (1/2 cup, packed): Provides moisture and a caramel-like sweetness for an extra comforting taste.
- Egg (1 large): Binds the dough together and gives structure to each delicious bite.
- Vanilla Extract (2 teaspoons, divided): Used in both the dough and the filling for layering a warm, aromatic depth.
- All-Purpose Flour (1 1/4 cups): The sturdy backbone for these cookies—just enough for a light, soft crumb.
- Baking Powder (1/2 teaspoon): Offers that perfect lift, making the cookies light yet substantial.
- Salt (1/4 teaspoon & a pinch): Balances the sweetness, both in the dough and filling, bringing all the flavors to life.
- Pecans (2/3 cup, chopped): The star ingredient! Toast for extra flavor and a satisfying, buttery crunch.
- Corn Syrup (1/3 cup, light or dark): Helps create a glossy, gooey pecan pie-inspired filling in every cookie.
- Brown Sugar (1/4 cup, for filling): Injects deep, toffee-like sweetness into the pecan center.
How to Make Pecan Pie Cookies
Step 1: Prepare the Cookie Dough
Begin by creaming together your softened unsalted butter and brown sugar until you see the mixture become light, fluffy, and almost mousse-like—this is the secret to tender cookies. Add the egg and a teaspoon of vanilla extract, beating until just combined. In a separate bowl, whisk together your flour, baking powder, and salt, then gradually mix these dry ingredients into your wet mix until a soft dough pulls together. This is the perfect base for all that pecan pie goodness!
Step 2: Shape and Prep the Cookies
Take your cookie dough and roll it into 1-inch balls between your palms. Place them about 2 inches apart on a baking sheet lined with parchment paper. Here’s where the cookie becomes a pie: gently press your thumb or the back of a teaspoon into each ball to create a well for the filling. This not only gives the cookies a lovely homemade look, but also sets the stage for that signature pecan pie center.
Step 3: Make the Pecan Pie Filling
In a small bowl, stir together the chopped pecans, corn syrup, brown sugar, the remaining teaspoon of vanilla extract, and a pinch of salt. This mixture should be thick and sticky, ensuring it won’t run out during baking. Spoon a small amount into the center of each cookie well, being careful not to overfill—just enough for a glossy, nutty center that won’t overflow yet delivers all the pie flavor.
Step 4: Bake to Perfection
Slide the baking sheet into a preheated 350°F (175°C) oven and let the cookies bake for 10–12 minutes. You’re looking for edges that turn lightly golden while the centers stay slightly soft—the filling will bubble just like real pecan pie. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool fully, which helps them set and develop their beautiful, shiny tops.
How to Serve Pecan Pie Cookies
Garnishes
A sprinkle of flaky sea salt or a drizzle of melted chocolate takes Pecan Pie Cookies to new heights. If you’re feeling extra fancy, press a whole toasted pecan gently onto the top of each cookie right after baking for a bakery-worthy finish.
Side Dishes
These cookies shine alongside a mug of hot coffee or a scoop of vanilla ice cream. For a truly autumnal spread, pair with spiced apple cider, creamy hot cocoa, or a platter of sliced pears and cheese.
Creative Ways to Present
Show off your Pecan Pie Cookies as edible gifts by packaging them in festive tins, or stack them on a rustic cake stand for a beautiful dessert table centerpiece. For a memorable touch at gatherings, nestle them in cupcake liners or offer as part of a build-your-own cookie bar with other pie-inspired treats.
Make Ahead and Storage
Storing Leftovers
Pecan Pie Cookies keep their flavor and texture beautifully for up to 5 days when stored in an airtight container at room temperature. For the best freshness, be sure to layer the cookies with parchment paper to prevent sticking.
Freezing
To freeze, place cooled cookies in a single layer on a baking sheet to solidify, then transfer to a freezer-safe bag or container—layering parchment paper between gives you easy access to one (or ten) at a time. They’ll stay delicious for up to three months.
Reheating
If you love your cookies a bit warm, simply pop one in the microwave for 8 to 10 seconds. For larger batches, a minute or two in a 300°F (150°C) oven will revive their freshly-baked aroma and soften the filling just enough.
FAQs
Can I toast the pecans before adding them to the filling?
Absolutely! Toasting pecans intensifies their nutty flavor and adds an irresistible crunch, elevating the classic taste of Pecan Pie Cookies. Just give them a quick 5-7 minute toast in the oven at 350°F before chopping.
Is it possible to make these cookies gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The results are still rich, decadent, and packed with pecan pie flavor—no one will guess the difference.
Can I use dark corn syrup instead of light corn syrup?
Definitely! Dark corn syrup adds a deeper, molasses-like richness, making your Pecan Pie Cookies taste even more like the classic pie. Use whichever you prefer or have on hand.
Will these cookies stay soft or become crunchy after baking?
These have a soft, tender center with gently crisp edges—much like a thumbprint cookie but with gooey pecan pie filling. Just be sure not to overbake for the best texture.
Can I double this recipe for a crowd?
Yes, this recipe is a breeze to double! Simply multiply all ingredients by two and bake in batches. Pecan Pie Cookies are always a hit at parties, so extra never hurts.
Final Thoughts
There’s nothing like a batch of homemade Pecan Pie Cookies to capture the warmth and joy of the holidays, or honestly, any day you’re craving something sweet and special. They’re simple enough for an afternoon bake, yet impressive enough to earn a spot on the grandest dessert table. Give them a try, and don’t be surprised if they disappear faster than any pie ever could!
Print
Pecan Pie Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Pecan Pie Cookies that offer all the flavors of a classic pecan pie in a handheld treat. Buttery, nutty, and sweet, these cookies are perfect for holiday gatherings or a cozy night in.
Ingredients
Dough:
- 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
Filling:
- 2/3 cup chopped pecans
- 1/3 cup corn syrup (light or dark)
- 1/4 cup brown sugar (for filling)
- 1 teaspoon vanilla extract
- pinch of salt
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 the softened butter and 1/2 cup brown sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape and fill: Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Press a thumbprint into the center of each ball to create a small well. Make the filling by mixing together the chopped pecans, corn syrup, 1/4 cup brown sugar, 1 teaspoon vanilla extract, and a pinch of salt. Spoon the filling into each well.
- Bake: Bake for 10–12 minutes or until the edges are lightly golden.
- Cool and enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Toasting the pecans before mixing adds extra flavor.
- These cookies store well in an airtight container at room temperature for up to 5 days and freeze beautifully.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
