Pecan pie cookies bring all the flavors you love from classic pecan pie into a simple, handheld treat. These homemade pecan pie cookies combine a buttery cookie base with a gooey, caramelized pecan filling that tastes just like the real thing. I discovered these cookies at a small bakery during a fall road trip. One bite and I was hooked. The owner shared that she created them for customers who wanted pecan pie flavor without the fuss of making an actual pie.
These easy pecan pie cookies are perfect for anyone who craves that sweet, nutty taste but wants something simpler to make and share. You get chewy edges, a soft center, and crunchy pecans in every bite. They work great for holiday cookies or any time you need homemade sweet snacks that impress. Plus, they freeze well and travel easily, making them ideal for cookie swaps or gift giving.
Best of all, this recipe uses everyday ingredients you probably have in your pantry. No special equipment needed, and they come together in under 30 minutes from start to finish.
Table of Contents
Ingredients
For the Cookie Base:
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Pecan Pie Filling:
- 3/4 cup chopped pecans, toasted
- 1/3 cup brown sugar
- 1/4 cup corn syrup (or maple syrup)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
The cookie base creates a sturdy foundation that holds the filling without getting soggy. The pecan pie filling recipe mimics traditional pie filling but is thicker to prevent spreading during baking.
Toasting the pecans is a simple step that makes a huge difference. It brings out their natural oils and creates a deeper, richer flavor that makes these pecan cookies truly special.
Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: Make the Cookie Dough
In a large bowl, cream the softened butter with brown sugar and granulated sugar. Beat for 2 to 3 minutes until the mixture is light and fluffy.
Add the egg and vanilla extract. Mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the wet mixture. Mix just until combined. Overmixing can make cookies tough.
Step 3: Shape the Cookies
Scoop the dough and roll into balls about 1.5 inches wide. Place them on your prepared baking sheet, spacing them 2 inches apart.
Use your thumb or the back of a teaspoon to press an indentation into the center of each dough ball. Make it deep enough to hold about a teaspoon of filling.
Step 4: Chill the Dough
Place the baking sheet in the refrigerator for 15 minutes. This step is important. Chilling helps the cookies hold their shape and prevents too much spreading.
Step 5: Prepare the Pecan Filling
While the dough chills, make your filling. In a small bowl, combine the toasted chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt.
Mix until everything is evenly coated. The filling should be thick and sticky.
Step 6: Fill and Bake
Remove the chilled cookie dough from the fridge. Spoon about 1 teaspoon of pecan filling into each indentation. Do not overfill or the filling may bubble over during baking.
Bake for 10 to 12 minutes. The edges should turn golden brown and the filling will bubble slightly. The centers may look soft, but they will firm up as they cool.
Step 7: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes. This allows the filling to set. Then transfer them to a wire rack to cool completely.
These chewy pecan pie cookies are best enjoyed warm or at room temperature. Store them in an airtight container for up to 5 days, or freeze for up to 2 months.
Pro Tips and Variations
Essential Tips for the Best Cookies Ever Recipe
Toast Your Pecans: Always toast pecans before adding them to the filling. Spread them on a baking sheet and toast at 350°F for 5 to 7 minutes. Watch them carefully so they don’t burn.
Don’t Skip the Chill: Chilling the dough prevents spreading and creates chewier cookies with better texture.
Use Room Temperature Butter: Softened butter creams better with sugar, creating a lighter cookie base.
Measure Carefully: Too much filling can cause overflow. Stick to 1 teaspoon per cookie.
Check Early: Ovens vary. Start checking at 10 minutes to prevent overbaking.
Cookie Recipes With Pecans: Variations to Try
Oatmeal Pecan Cookies: Add 1/2 cup of rolled oats to the cookie dough for extra texture. This creates pecan pie oatmeal cookies with more heartiness.
Gluten Free Pecan Pie Cookies: Replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture stays nearly the same.
Healthy Pecan Cookies: Swap half the butter with coconut oil and use coconut sugar instead of brown sugar. These healthy pecan desserts still taste indulgent.
Vegan Soft Cookies: Use vegan butter, replace the egg with a flax egg (1 tablespoon flaxmeal plus 3 tablespoons water), and ensure your corn syrup is vegan.
Pecan Pie Bites: Make mini versions using 1-inch dough balls. Reduce baking time by 2 to 3 minutes. Perfect for cookie baskets or parties.
Bourbon Addition: Add 1 teaspoon of bourbon to the pecan filling for a grown-up twist on this pecan delight.
Maple Pecan Version: Replace corn syrup with pure maple syrup for a deeper, more complex flavor.
Cookies Flavors Ideas
You can adapt these cookies for different seasons. Add a pinch of cinnamon and nutmeg for cookie autumn variations. Include a tablespoon of cocoa powder in the dough for chocolate pecan cookies.
For holiday cookies, drizzle cooled cookies with melted white chocolate or dust with powdered sugar.
Serving Suggestions
These pecan baked goods shine in many settings. Here are the best ways to serve and enjoy them:
Holiday Cookie Trays: Arrange these cookies alongside other favorites like sugar cookies and gingerbread. Their unique filling makes them stand out.
With Coffee or Tea: The sweet, nutty flavor pairs perfectly with a strong cup of coffee or hot tea.
Warm With Ice Cream: Heat a cookie for 10 seconds in the microwave and top with vanilla ice cream. This turns a simple cookie into an impressive pecan pie dessert.
Gift Giving: Pack these homemade sweet snacks in decorative tins or boxes. They travel well and make thoughtful gifts for teachers, neighbors, or coworkers.
Thanksgiving Cookies: Serve them as part of your Thanksgiving dessert spread. They offer all the flavor of pecan pie with easier portion control.
Cookie Swaps: These cookies always get rave reviews at cookie exchanges. Make a double batch because people will ask for seconds.
Afternoon Snack: Keep a container on the counter for a quick sweet treat when cravings hit.
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. Thaw at room temperature or warm gently in a low oven.
Conclusion
Easy pecan pie cookies deliver everything you love about traditional pecan pie in a convenient, shareable format. No pie crust to worry about, no slicing required, just grab and enjoy. This recipe proves that pecan cookie magic doesn’t require complicated techniques or hard-to-find ingredients. With basic pantry staples and about 30 minutes, you can create treats that taste like they came from a professional bakery.
The combination of the buttery cookie base and gooey pecan filling creates a texture that keeps people reaching for more. These cookies work for any occasion, from casual weeknight desserts to special holiday gatherings. Whether you make the classic version or try one of the variations, you’ll end up with cookies that become instant favorites. They freeze beautifully, so you can always have a batch ready when unexpected guests arrive or when you need a homemade gift in a hurry.
Start with this basic recipe, then experiment with your own twists. Add different spices, try alternative sweeteners, or adjust the pecan-to-filling ratio to suit your taste. The beauty of these cookies is their flexibility. They adapt to your preferences while maintaining that signature pecan pie flavor everyone loves. Now it’s time to preheat your oven and create your own batch of these delicious cookies. Your kitchen will smell amazing, and your family will thank you.
FAQs
Can I make these cookies ahead of time?
Yes. Prepare the cookie dough and pecan filling separately up to 24 hours in advance. Store the dough wrapped in plastic wrap in the refrigerator and keep the filling in an airtight container. When ready to bake, shape the cookies, fill them, and bake as directed.
Do I need to toast the pecans?
Toasting is highly recommended but not required. Raw pecans work, but toasted pecans have a richer, deeper flavor and better crunch. It only takes 5 to 7 minutes and makes a noticeable difference.
Can I use different nuts?
Absolutely. Walnuts work well as a substitute for pecans. You can also try a mix of pecans and walnuts for variety. Just make sure to toast whichever nuts you choose.
What if I don’t have corn syrup?
Maple syrup, honey, or golden syrup all work as substitutes. Maple syrup gives a slightly different flavor profile but tastes delicious. Honey makes the filling a bit thicker, so you may need to add a teaspoon of milk to thin it slightly.
Why are my cookies spreading too much?
This usually happens when the dough is too warm. Make sure to chill the shaped cookies for at least 15 minutes before baking. Also, check that your butter was softened, not melted. Using melted butter can cause excessive spreading.
Can I freeze baked cookies?
Yes. Let cookies cool completely, then freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag or container. They keep for up to 2 months. Thaw at room temperature for 30 minutes before serving.
How do I store leftover cookies?
Keep cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper if stacking to prevent sticking. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.
Can I make smaller cookies?
Yes. Use 1-inch dough balls instead of 1.5-inch balls. Reduce baking time to 8 to 10 minutes. Smaller cookies work great for parties or when you want more individual servings.
What’s the best way to reheat these cookies?
Microwave individual cookies for 8 to 10 seconds to warm them up. For multiple cookies, heat them in a 300°F oven for 5 minutes. This softens the filling and makes them taste freshly baked.
Can I add chocolate chips?
Definitely. Add 1/2 cup of chocolate chips to the cookie dough for a chocolate-pecan combination. Dark chocolate pairs especially well with the caramel notes in the filling.
Pecan Pie Cookies
Ingredients
Method
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla extract and egg yolks, mixing until combined.
- Gradually mix in flour and salt until a soft dough forms. Chill dough for 30 minutes to firm up.
- While the dough chills, prepare the filling: In a small saucepan, combine brown sugar, corn syrup, butter, and vanilla. Heat over medium until melted, then remove from heat and stir in pecans and beaten egg. Let cool slightly.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll chilled dough into 1-inch balls and place on the baking sheet. Press a thumbprint into the center of each ball.
- Spoon about a teaspoon of pecan filling into each indentation.
- Bake for 12–15 minutes or until edges are lightly golden. Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
Total Fat: 10g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 14g
Protein: 2g
Vitamin A: 4% DV
