Pecan Pie Cookies Recipe
If you’re searching for the comfort of classic pie in a bite-sized treat, these Pecan Pie Cookies are about to steal your heart. Imagine all the gooey, nutty flavor of traditional pecan pie tucked into a tender, buttery cookie crust — every morsel is rich, chewy, and irresistibly good! They’re perfect for holiday gatherings, cookie swaps, or just a cozy afternoon when you want something special. Pecan Pie Cookies are a joyful twist on a timeless dessert, and once you make a batch, they’ll quickly become a favorite in your house too.
Ingredients You’ll Need
These cookies are all about simple ingredients coming together to make magic. Every element is essential, from the rich butter and brown sugar base to the sticky-sweet pecan filling. Here’s what you need, plus a little tip for each:
- All-purpose flour: The backbone of the cookie, giving structure and just enough tenderness.
- Baking powder: Helps the cookies rise slightly and get that perfect soft texture.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Unsalted butter, softened: Makes for a rich, melt-in-your-mouth cookie; be sure it’s at room temperature for easy creaming.
- Brown sugar (for dough): Adds moisture and deep, caramel-like flavor to the cookie base.
- Egg yolk: Lends richness and helps bind everything together.
- Vanilla extract: Rounds out the flavors and adds cozy warmth.
- Chopped pecans: The star ingredient — toast them for an even more intense, nutty taste!
- Corn syrup: Gives the filling its signature gooey texture.
- Brown sugar (for filling): Sweetens and adds a hint of molasses to the pecan topping.
- Melted butter: Enriches the filling and helps it set luxuriously.
- Cinnamon: Adds a subtle hint of spice that makes these cookies extra cozy.
How to Make Pecan Pie Cookies
Step 1: Prepare Your Baking Station
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper — this ensures your Pecan Pie Cookies release easily and don’t overbake on the bottom. Gathering your ingredients now makes everything smoother and a little more joyful!
Step 2: Mix Up the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps the leavening disperse evenly, keeping every cookie light and tender. Set this bowl aside for just a moment — you’ll come back to it soon.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand mixer (or plenty of elbow grease) to cream the softened butter and brown sugar until it’s light and fluffy, about 2–3 minutes. This step is what creates that irresistibly soft cookie texture. Beat in the egg yolk and vanilla extract until smooth and well combined.
Step 4: Bring the Dough Together
Gradually mix in your prepared dry ingredients until a soft dough forms. Don’t overmix — just stir until it all comes together, which will keep your Pecan Pie Cookies beautifully tender.
Step 5: Shape and Indent the Cookies
Scoop tablespoon-sized portions of dough and roll each one into a ball. Place them on your prepped baking sheet about 2 inches apart. Using your thumb or the back of a spoon, gently create a deep indentation in the center of every cookie. This is where the magic filling will go!
Step 6: Make the Pecan Pie Cookie Filling
In a small bowl, combine chopped pecans, corn syrup, 1/4 cup brown sugar, melted butter, and that pinch of cinnamon. Stir everything together until it’s sticky and glossy — it should look and smell like the best pecan pie.
Step 7: Fill and Bake
Spoon about 1 teaspoon of the pecan filling into each cookie indentation, making sure each one gets a good mix of nuts and syrup. Pop the tray in the oven and bake for 12–14 minutes, or until the edges are lightly golden. Let them cool on the tray for 5 minutes to set before transferring to a wire rack.
How to Serve Pecan Pie Cookies
Garnishes
A little flourish goes a long way! Try dusting the Pecan Pie Cookies with a touch of powdered sugar for a snowy look, or drizzle with a light glaze of vanilla icing. You can even sprinkle a few extra toasted pecan pieces on top while they’re warm for added texture and beauty.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream for an ultra-luxurious dessert, or serve alongside a mug of piping hot coffee or spiced chai. They also make a lovely addition to any holiday cookie platter, offering a chewy, nutty contrast to other sweet treats.
Creative Ways to Present
Try stacking the cookies on a rustic cake stand for a centerpiece-worthy display, or package them up in a pretty tin or box for thoughtful edible gifts. For the ultimate treat, sandwich two cookies together with a thin layer of caramel or chocolate ganache for the most decadent “pie” experience.
Make Ahead and Storage
Storing Leftovers
Pecan Pie Cookies keep their fabulous texture for days when stored in an airtight container at room temperature. Tuck them away and they’ll stay soft, chewy, and ready to share for up to 4 days — if they last that long!
Freezing
Want to make a batch ahead of time? These cookies freeze beautifully. Just arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. Store in the freezer for up to 2 months.
Reheating
If you’d like to revive that fresh-baked taste, simply warm frozen Pecan Pie Cookies in a 300°F oven for 5–7 minutes, or let them sit at room temperature for 20–30 minutes. The filling will be gooey and the cookie perfectly soft once again.
FAQs
Can I use a different type Dessert
Absolutely! While pecans give these cookies their signature flavor, you can substitute walnuts or even almonds in a pinch. The result will be delicious, though a bit different in taste and texture.
Do I have to use corn syrup for the filling?
Corn syrup helps create that classic gooey pecan pie texture, but you can swap in maple syrup or golden syrup for a slightly different (but equally tasty) result.
Can Pecan Pie Cookies be made gluten-free?
Yes! Just substitute your favorite 1:1 gluten-free baking flour blend in place of the all-purpose flour. The texture may be a touch more delicate, but the cookies will still be full of flavor.
Can I double the recipe for a bigger crowd?
Definitely. This recipe doubles easily — just be sure to use a big enough mixing bowl and give the cookies plenty of space to bake on multiple trays.
Is it necessary to toast the pecans?
Toasting is optional, but it intensifies the nutty flavor and adds a lovely crunch. If you have a few extra minutes, spread the chopped pecans on a tray and toast in a 350°F oven for about 7 minutes before using.
Final Thoughts
If you’ve fallen in love with the magic of pecan pie, you’re going to absolutely adore these Pecan Pie Cookies. They’re a sweet, nutty bite of comfort that’s impossible to resist, whether you’re sharing with loved ones or sneaking a treat for yourself. Give them a try and make them part of your baking traditions — you’ll be asked for the recipe again and again!
Print
Pecan Pie Cookies Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, featuring a buttery cookie base filled with a sweet and nutty pecan mixture. Perfect for holiday gatherings or anytime you crave a little bite of pecan pie!
Ingredients
Cookies:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
Pecan Filling:
- 3/4 cup chopped pecans
- 1/3 cup corn syrup
- 1/4 cup brown sugar
- 1 tablespoon melted butter
- 1/4 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and 1/2 cup brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg yolk and vanilla extract. Gradually add the dry ingredients and mix until a soft dough forms.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet about 2 inches apart. Make an indentation in the center of each dough ball.
- Prepare Pecan Filling: In a small bowl, combine chopped pecans, corn syrup, 1/4 cup brown sugar, melted butter, and cinnamon.
- Fill Cookies: Spoon the pecan filling into each cookie indentation.
- Bake: Bake for 12–14 minutes until golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- For a richer flavor, toast the pecans before mixing them into the filling.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
