Imagine everything you love about rich, gooey pecan pie wrapped up in a buttery cookie that fits right in your palm—that’s exactly what you’ll experience with these Pecan Pie Cookies! This recipe transforms a classic Southern dessert into an irresistible, portion-perfect treat. Every bite bursts with toasted pecans, sweet brown sugar, and a hint of vanilla, making them the perfect companion for holidays, bake sales, or simply when you want to treat yourself to something special.
Ingredients You’ll Need
With just a handful of classic baking staples and a little magic, you’ll have soft, decadent cookies that taste like a slice of pie. Each ingredient serves a delicious purpose, balancing flavor, texture, and that signature golden color.
- Unsalted butter (1 cup, softened): The secret behind that luscious, melt-in-your-mouth cookie base—softened butter blends perfectly with sugar to create a tender crumb.
- Light brown sugar (1 cup, packed): Adds a deep, caramel-like sweetness that gives the cookies a warm, rich flavor.
- Large egg (1, for dough): Binds the ingredients together and adds moisture, helping the cookies stay soft.
- Vanilla extract (1 teaspoon, for dough): Enhances every nuance of pecan and sugar with a touch of aromatic sweetness.
- All-purpose flour (2 cups): The sturdy foundation for your dough—gives the cookies their classic chew.
- Baking powder (1 teaspoon): Adds just enough lift so the cookies are soft but not cakey.
- Salt (½ teaspoon): Balances and intensifies all those sweet, nutty flavors.
- Chopped pecans (1¼ cups): The heart of the recipe—chop them for the perfect texture, or toast them first for even more flavor.
- Light corn syrup (½ cup): Creates that signature glossy, sticky-sweet pecan pie filling effect right inside the cookie.
- Granulated sugar (¼ cup): Gives a hint of pure sweetness to the pecan filling.
- Large egg (1, beaten, for filling): Helps the filling set to a gooey perfection in the oven.
- Vanilla extract (1 teaspoon, for filling): A fragrant finishing touch in the decadent pecan topping.
How to Make Pecan Pie Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper—this step keeps your cookies from sticking and ensures even baking. A nonstick surface also means less clean up later, so you can spend more time enjoying your Pecan Pie Cookies.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and packed light brown sugar until the mixture is fluffy and visibly lighter. This process traps air, setting the stage for a soft, tender cookie with that irresistible golden rim.
Step 3: Add the Wet Ingredients
Add one large egg and the vanilla extract to your creamed butter and sugar. Beat gently until fully incorporated—just enough for a smooth, cohesive mixture. This step brings in richness and a subtle, sweet perfume to every bite.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder and salt are perfectly dispersed, preventing any uneven pockets of flavor and helping your cookies puff up beautifully.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix; stop as soon as you see no more streaks of flour. This careful mixing makes a world of difference for delicate Pecan Pie Cookies.
Step 6: Shape and Indent the Cookies
Roll the dough into 1-inch balls, trying to keep them uniform for even baking. Place each ball about 2 inches apart on your prepared baking sheet. Press your thumb or the back of a spoon into each cookie to create a little well—this is where the magic will happen!
Step 7: Prepare the Pecan Pie Filling
In a small bowl, combine chopped pecans, light corn syrup, granulated sugar, the beaten large egg, and vanilla extract. Mix until the pecans are well coated and the mixture looks just like the gooey centers you love in pecan pie.
Step 8: Fill and Bake
Spoon about 1 teaspoon of pecan mixture into the well of each dough ball. Don’t worry if a little spills—it caramelizes delightfully while baking. Bake for 12 to 14 minutes, or until the edges of your cookies are a light golden brown. Let them cool on the baking sheet for 5 minutes before carefully transferring to a wire rack. Your kitchen should smell amazing by now!
How to Serve Pecan Pie Cookies
Garnishes
Bring your Pecan Pie Cookies to the next level with a drizzle of melted chocolate, a dusting of powdered sugar, or even a sprinkle of flaky sea salt. Each garnish adds a personal touch—think of them as little edible gifts!
Side Dishes
If you’re serving these cookies at a gathering, a scoop of vanilla bean ice cream on the side takes the experience right over the top. For afternoon tea or coffee breaks, pair them with hot beverages for an utterly comforting treat.
Creative Ways to Present
Try stacking the cookies in a rustic bakery box tied with twine for a thoughtful edible gift, or arrange them on a pretty platter with parchment paper for a homey, inviting display. For a party, tuck each one in a small paper cup to make them easy (and adorable) to grab.
Make Ahead and Storage
Storing Leftovers
Your Pecan Pie Cookies will stay delicious for up to five days at room temperature if kept in an airtight container. The filling keeps its chewy texture, and the cookie base stays wonderfully soft when properly stored.
Freezing
For longer storage, freeze fully cooled cookies in single layers separated by parchment paper in a freezer-safe container. They’ll keep well for up to three months and are perfect for whenever a craving strikes.
Reheating
If you want to recapture that just-baked magic, warm the cookies gently in a 300°F (150°C) oven for a few minutes. The filling gets gooier, and the aroma of brown sugar and pecans will fill your kitchen all over again.
FAQs
Can I make Pecan Pie Cookies ahead of time?
Absolutely! These cookies keep wonderfully for several days, and you can even freeze them for longer storage. They maintain their soft texture and rich flavor whether you serve them fresh from the oven or make them in advance.
Do I need to toast the pecans first?
Toasting is optional, but it does bring out deeper, nutty flavors in the pecans. Just spread them on a baking sheet and toast at 350°F for about 5–7 minutes before chopping and using in the filling. Your Pecan Pie Cookies will taste even richer!
Can I substitute dark corn syrup or honey for light corn syrup?
Light corn syrup is traditional for that classic pecan pie flavor and appearance, but you can use dark corn syrup for a deeper, caramel-tinged cookie. Honey will change the flavor but still makes a tasty, sticky filling.
Is it possible to make these cookies gluten free?
Yes! Swap the all-purpose flour with your favorite 1:1 gluten free baking blend. The texture may be slightly different, but the pecan filling and buttery taste will still shine through.
How do I keep the filling from overflowing during baking?
When making the indentations, keep the edges of the cookies thick and sturdy, and avoid overfilling—about one teaspoon per cookie is perfect. Slight spreading is normal but helps achieve that classic Pecan Pie Cookies look.
Final Thoughts
If you’re looking for a foolproof way to bring the taste of pecan pie to any occasion, these Pecan Pie Cookies couldn’t be more perfect. Whether you bake them for family celebrations or weekday pick-me-ups, enjoy every sweet, nutty, golden bite—you deserve it!
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
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, combining all the flavors you love in a portable, bite-sized treat. A buttery cookie base filled with a gooey pecan pie filling, these cookies are perfect for holiday gatherings or a sweet treat any time of the year.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Pecan Filling:
- 1¼ cups chopped pecans
- ½ cup light corn syrup
- ¼ cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough: In a large bowl, cream together butter and brown sugar, then beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Combine the wet and dry ingredients to form a dough.
- Shape the cookies: Roll the dough into 1-inch balls and place on the baking sheet. Make an indentation in each ball.
- Make the pecan filling: Mix chopped pecans, corn syrup, sugar, beaten egg, and vanilla. Spoon into each cookie.
- Bake: Bake for 12–14 minutes until golden brown.
- Cool and enjoy: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- You can toast the pecans before mixing for extra flavor.
- Store in an airtight container for up to 5 days.
- Drizzle with melted chocolate for an extra touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
