Name: Pecan Pie Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup chopped pecans; 1/4 cup corn syrup (light or dark); 1/4 cup brown sugar; 1/2 teaspoon vanilla extract; 1 tablespoon heavy cream

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If you’re craving all the nostalgia and sticky sweetness of classic pecan pie but need something hand-held and party-ready, this Pecan Pie Cookies Recipe is about to be your new go-to! Imagine buttery, golden cookies with a luscious, caramelized pecan filling tucked into every bite—the perfect treat for cozy gatherings, holiday dessert trays, or just a weekday pick-me-up. These cookies have everything you love in traditional pecan pie, miniaturized for maximum enjoyment and minimal fuss. You truly can’t go wrong with this melt-in-your-mouth combination!

Ingredients You’ll Need

These ingredients are simple, but each one adds a special touch that brings the Pecan Pie Cookies Recipe to life. From the richness of the butter to the crunch of the pecans, every component is carefully chosen for taste, texture, and color.

Unsalted butter (softened): Essential for a soft, rich cookie base—let it sit at room temperature for easy creaming.
Brown sugar (packed): Adds deep molasses notes and helps the cookies retain moisture for that irresistibly chewy bite.
Egg yolk: Lends richness and helps bind the dough, giving the cookies a tender texture.
Vanilla extract: Infuses both the dough and filling with warm, inviting aroma and flavor.
All-purpose flour: The backbone of the cookie, providing structure without being too dense.
Salt: Just a touch balances out sweetness and enhances the nutty flavors.
Chopped pecans: The star of the show! These provide signature crunch and toastiness in each bite.
Corn syrup (light or dark): Acts as the sweet, sticky binder for the pecan filling—dark syrup gives a deeper flavor.
Brown sugar (again!): Sweetens the filling and gives it that classic pecan pie gooeyness.
Vanilla extract (again!): Doubles down on flavor in the filling for an extra cozy touch.
Heavy cream: Makes the filling luscious, creamy, and easy to spoon into your cookie centers.

How to Make Pecan Pie Cookies Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C), and line a baking sheet with parchment paper. Lining the tray makes cleanup a breeze and helps your cookies bake evenly without sticking. This simple step sets the tone for perfect, golden cookies every time.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together your softened butter and 1/2 cup of brown sugar until the mixture is light and fluffy. This process is key—it whips air into the dough, ensuring a tender, melt-in-your-mouth cookie base that’s never dense or heavy.

Step 3: Mix in the Egg Yolk and Vanilla

Beat in the egg yolk and one teaspoon of vanilla extract. These add richness and a wonderful depth of flavor to the dough, while also helping everything bind together smoothly—a warmly inviting aroma should be filling your kitchen right about now!

Step 4: Add Dry Ingredients

Gradually add the all-purpose flour and salt to your bowl, mixing just until a soft, cohesive dough forms. Avoid overmixing—stopping as soon as it comes together will ensure your cookies stay beautifully tender and never tough.

Step 5: Shape and Indent the Cookies

Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. This spacing gives the cookies room to spread a little. With your thumb or the back of a spoon, gently press an indentation into the center of each dough ball—this will cradle that irresistible pecan filling.

Step 6: Make the Pecan Filling

In a small bowl, combine the chopped pecans, corn syrup, 1/4 cup brown sugar, 1/2 teaspoon vanilla, and heavy cream. Stir everything together until it’s thick and sticky—this is basically pecan pie filling in a spoonable, cookie-ready form!

Step 7: Fill and Bake

Spoon about a teaspoon of the pecan filling into each cookie indentation. Once filled, bake the cookies for 12 to 15 minutes, until the edges are just starting to turn golden. The aroma will be utterly irresistible! Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. This little rest helps them set up without breaking.

How to Serve Pecan Pie Cookies Recipe

Garnishes

A light dusting of powdered sugar or a drizzle of melted chocolate makes a beautiful, sweet finish to these cookies. If you want to amp up the pecan flavor, tuck a whole pecan half in the center right before baking—the visual appeal is as amazing as the taste.

Side Dishes

Although these cookies are absolute showstoppers solo, you can never go wrong with serving them alongside a cold glass of milk, hot coffee, or a scoop of creamy vanilla ice cream. They also work beautifully on a holiday dessert spread with fresh fruit or other bite-sized treats.

Creative Ways to Present

If you’re gifting or making a dessert board, try layering Pecan Pie Cookies Recipe in a vintage tin or stacked on a cake stand, accented with a few cinnamon sticks or candied orange slices. They also look gorgeous nestled into little parchment paper “nests” for individually wrapped party favors!

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 5 days. Thanks to the rich filling, they stay soft and chewy without drying out—a perfect treat to have on hand for unexpected guests or sweet cravings.

Freezing

The Pecan Pie Cookies Recipe freezes like a dream! Arrange cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep beautifully for up to 2 months—simply thaw at room temperature before serving.

Reheating

If you like your pecan filling a little gooey, just pop a cookie in the microwave for about 8 seconds. They’ll taste freshly baked and ultra-comforting, as if you just pulled them out of the oven!

FAQs

Can I use store-bought pie crust instead of making dough from scratch?

The magic of the Pecan Pie Cookies Recipe is in the tender, buttery homemade dough, which gives a totally different texture from pie crust. Store-bought crust won’t provide the same soft, chewy bite, so for the full effect, stick with the easy scratch-made version.

Is it okay to use dark corn syrup instead of light?

Absolutely! Dark corn syrup will give your filling a slightly deeper, more caramel-like flavor, while light corn syrup will keep things a bit milder and lighter in color. Both are delicious and totally up to your personal preference.

Can I toast the pecans first for more flavor?

Yes, and it’s a fantastic idea! Toasting chopped pecans in a dry skillet for a few minutes before adding them to your filling will intensify their nutty flavor and add an extra layer of crunch to these cookies.

How do I keep thumbprint cookies from spreading too much in the oven?

If you find your cookies spread more than you’d like, chill the dough balls for 20 to 30 minutes before baking. This little trick helps the butter firm up, so your cookies hold their shape better and have nice, defined centers for the filling.

Can I make the dough or filling in advance?

Definitely! The cookie dough and the pecan filling can both be made a day ahead and kept covered in the fridge. When you’re ready to bake, just let the dough warm up slightly so it’s easy to roll, and proceed as usual.

Final Thoughts

Don’t be surprised if these Pecan Pie Cookies Recipe disappear in record time—they’re just that irresistible! Whether you’re baking them for a special celebration or to brighten an ordinary day, each bite is a little hug of flavor and nostalgia. Give them a try, share them with friends, and get ready to watch everyone swoon over these tiny, toasty wonders.

Pecan Pie Cookies Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 35 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! They are perfect for holiday gatherings or any time you crave a sweet treat with a nutty crunch.

Ingredients

Scale

Dough:

1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt

Pecan Filling:

3/4 cup chopped pecans
1/4 cup corn syrup (light or dark)
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the dough: In a large bowl, cream together the softened butter and 1/2 cup brown sugar until light and fluffy. Beat in the egg yolk and 1 teaspoon vanilla. Gradually add flour and salt, mixing until a soft dough forms.
Shape the cookies: Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Make the pecan filling: In a small bowl, mix chopped pecans, corn syrup, 1/4 cup brown sugar, 1/2 teaspoon vanilla, and heavy cream. Spoon about 1 teaspoon of the pecan filling into each cookie indentation.
Bake: Bake for 12–15 minutes, or until the edges are lightly golden. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.