Print

Pecan Pie Cookies

Stack of pecan pie cookies topped with gooey caramelized pecan filling, with one cookie partially eaten to show the soft interior.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pecan pie cookies are a bite-sized twist on the classic pecan pie, featuring a buttery cookie base filled with a rich, gooey pecan mixture. Perfect for holidays, parties, or everyday indulgence, they combine the caramelized sweetness of pecan pie with the chewy comfort of cookies.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup brown sugar
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup chopped pecans (toasted)
  • 1/3 cup brown sugar (for filling)
  • 1/4 cup corn syrup
  • 2 tbsp butter
  • 1/2 tsp vanilla extract (for filling)
  • 1 tbsp heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add egg yolk and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture to form a soft dough.
  5. Roll dough into 1-inch balls and place them on the prepared baking sheet.
  6. Press the center of each dough ball gently with your thumb to create a small well for the filling.
  7. In a small saucepan, combine brown sugar, corn syrup, and butter. Heat until sugar dissolves and mixture starts to bubble.
  8. Remove from heat, stir in heavy cream, vanilla extract, and toasted pecans.
  9. Spoon about 1 teaspoon of filling into each cookie well.
  10. Bake for 10–12 minutes or until the edges are lightly golden.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Optional: drizzle with melted chocolate or caramel before serving.

Notes

  • Always use room-temperature butter for a smooth dough.
  • Chill the dough for 15 minutes before baking to prevent spreading.
  • Toast the pecans for deeper flavor and aroma.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze in layers separated by parchment for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/pecan-pie-cookies-recipe/