Name: Pecan Pie Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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; 1/2 cup chopped pecans; 1/4 cup brown sugar; 2 tablespoons heavy cream; 1 tablespoon unsalted butter; 1/4 teaspoon vanilla extract

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If you’re a fan of classic Southern desserts, you’re going to fall head over heels for Pecan Pie Cookies. These little bites pack all the warmth and gooey, nutty sweetness of traditional pecan pie into fun-sized treats that are absolutely irresistible. Perfect for holiday cookie swaps, special occasions, or whenever you crave that unmistakable brown sugar and pecan flavor, Pecan Pie Cookies are a true crowd-pleaser and sure to become one of your most requested recipes.

Ingredients You’ll Need

The magic of these cookies lies in their simple, pantry-friendly ingredient list. Each component is chosen to give you the tender texture of a thumbprint cookie and the gooey, caramelly filling that makes Pecan Pie Cookies so special.

Unsalted butter: Softened butter gives the cookies their rich, tender crumb and helps the dough cream to the perfect fluffiness.
Brown sugar: Adds a deep, caramelized flavor to both the cookie base and the gooey filling.
Egg: Just one, but it’s the key for binding and enriching the dough.
Vanilla extract: Enhances all the cozy flavors in both your cookie and the pecan topping.
All-purpose flour: Provides structure while keeping the cookies soft.
Baking powder: Just a touch, to help the cookies rise up ever so slightly.
Salt: A little salt sharpens the flavor without making the cookies salty.
Pecans (chopped): The star of the filling; toast them first for even bigger flavor.
Heavy cream: Gives the filling a luscious, creamy finish.
Butter (for filling): Helps the pecan topping turn meltingly delicious.
Brown sugar (for filling): Doubles down on that signature caramel sweetness.
Vanilla extract (for filling): A dash brings everything together in the filling.

How to Make Pecan Pie Cookies

Step 1: Prepare the Cookie Dough

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure your Pecan Pie Cookies don’t stick. In a large mixing bowl, cream the softened butter and brown sugar until the mixture turns light and fluffy—it’s the foundation for that soft, melt-in-your-mouth texture. Beat in the egg and vanilla extract, blending until smooth.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This mix helps distribute the leavening and salt evenly, ensuring your cookies bake up perfectly. Gradually add the dry ingredients to the wet, mixing until just combined for tender cookies.

Step 3: Shape and Indent the Dough

Roll portions of the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. Use your thumb or the back of a spoon to create gentle indentations in the center of each ball—these will hold the luscious pecan pie filling. Try not to press all the way through; just a cozy nest in each cookie is perfect.

Step 4: Make the Pecan Pie Filling

In a small saucepan over medium heat, stir together the chopped pecans, brown sugar, heavy cream, and butter. Keep stirring as everything melts and becomes bubbly—this just takes 2 to 3 minutes and transforms the mix into a syrupy, fragrant filling. Remove from heat, then stir in the vanilla extract for the final flavor flourish.

Step 5: Fill and Bake

Carefully spoon a small mound of the warm pecan filling into the center of each cookie. Bake for 10 to 12 minutes, until the edges are lightly golden and your kitchen smells irresistible. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely—the filling will set as they cool.

How to Serve Pecan Pie Cookies

Garnishes

To take your Pecan Pie Cookies over the top, sprinkle them with a touch of flaky sea salt just before the filling sets, or drizzle with a thin line of melted chocolate for a touch of elegance. Powdered sugar is another effortless way to give them a sweet, snowy finish.

Side Dishes

Pecan Pie Cookies are delightful alongside a cup of strong coffee or chai for an after-dinner treat. They also make a festive partner for a scoop of vanilla ice cream or a creamy eggnog during the holidays.

Creative Ways to Present

Arrange these cookies on a rustic wooden platter or a holiday-themed tray for a showstopping cookie swap presentation. For parties or gifting, stack them in cellophane bags tied with ribbon, or pop them into decorative cookie tins. You can even serve them mini-style on a cake stand for a bite-sized dessert bar treat.

Make Ahead and Storage

Storing Leftovers

Keep your Pecan Pie Cookies soft and fresh by storing them in an airtight container at room temperature—they’ll stay delicious for up to four days. Place a sheet of parchment between layers to help prevent sticking.

Freezing

Pecan Pie Cookies freeze surprisingly well! Once cooled, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep beautifully for up to three months. Thaw at room temp before serving.

Reheating

If you want to enjoy your cookies warm (which makes the filling gooey again), simply pop them in a 300°F oven for 2 to 3 minutes or microwave each cookie for about 10 seconds. Just be sure not to overheat—they’re best enjoyed just warmed through.

FAQs

Can I use store-bought pie crust dough for Pecan Pie Cookies?

While pie crust dough can work in a pinch, the homemade dough in this recipe gives a much softer, more cookie-like bite and marries perfectly with the sticky pecan filling. It’s worth the few extra minutes!

Why should I toast the pecans?

Toasting brings out the rich, nutty flavors in pecans, intensifying the taste and adding a delicious crispness to the filling. Just a few minutes in a dry skillet or oven makes a noticeable difference.

Can I make Pecan Pie Cookies gluten-free?

Yes! Simply substitute your favorite 1:1 gluten-free all-purpose flour blend. The texture will be a little different, but the flavors will still shine.

Is there a vegan version of these cookies?

You can replace the butter and egg with plant-based substitutes and use coconut cream in place of heavy cream. The texture will change a bit, but you’ll still get a yummy pecan pie-inspired treat!

Why did my cookie centers spread too much?

If the centers of your cookies expand too much, it may be from overly warm dough. Try chilling the dough balls for 10 to 15 minutes before indenting and baking. This helps them hold their shape for optimal filling-holding power.

Final Thoughts

There’s just something magical about baking up a batch of Pecan Pie Cookies and sharing them with people you love. Whether you’re making them for a festive gathering, as a sweet afternoon pick-me-up, or as a thoughtful homemade gift, these cookies never fail to impress. Give them a try and let these decadent, nutty bites bring a little extra joy to your table!

Pecan Pie Cookies Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Pecan Pie Cookies are a delightful twist on the classic pecan pie, in cookie form. A buttery cookie base filled with a gooey, caramelized pecan filling, these cookies are perfect for holiday gatherings or anytime you crave a sweet treat.

Ingredients

Scale

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

Filling:

1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/4 teaspoon vanilla extract

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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 brown sugar until light and fluffy. Beat in the egg and vanilla.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
Form cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Make an indentation in the center of each ball.
Prepare filling: In a small saucepan over medium heat, combine the pecans, brown sugar, heavy cream, and butter. Stir until melted and bubbly, about 2–3 minutes. Remove from heat and stir in the vanilla extract.
Fill and bake: Spoon the pecan filling into the center of each cookie. Bake for 10–12 minutes or until lightly golden. Cool before transferring to a wire rack.