Pecan Pie Cookies Recipe
If you’re craving the deep, caramel flavors of classic pecan pie but want all the ease and fun of a handheld treat, Pecan Pie Cookies are destined to become a new favorite in your home. These cookies marry the gooey, nutty filling of Southern pecan pie with a tender, buttery cookie shell—every bite is a celebration. With layers of rich dark brown sugar, toasted pecans, and a hint of spice, these Pecan Pie Cookies are as comforting at a holiday gathering as they are as a special weekend bake. Get ready to fall in love—these are irresistible!
Ingredients You’ll Need
The beauty of Pecan Pie Cookies lies in their short, honest list of ingredients. Each staple brings out the best in texture, structure, and that signature buttery-nutty taste. Here’s what you’ll need, plus a few little tips and reasons why each matters.
- All purpose flour: The backbone of the cookie, providing just the right chew and softness.
- Cornstarch: Adds a tender crumb and helps keep the cookies soft after baking.
- Baking soda: Gives a little lift, ensuring the cookies aren’t too dense.
- Baking powder: Helps with an even rise, which balances the texture perfectly.
- Salt: Enhances every buttery, nutty note and rounds out the sweetness.
- Unsalted butter (for dough): Using unsalted lets you control the saltiness and gives the cookie dough a rich base.
- Dark brown sugar: Brings deep, molasses flavors—essential for true pecan pie vibes.
- Granulated sugar: Adds sweetness and contributes to the classic cookie texture.
- Vanilla extract: One teaspoon is all it takes to bring warmth and enhance every other flavor.
- Large egg + egg yolk: The whole egg provides structure, while the extra yolk keeps things extra chewy and rich.
- Additional unsalted butter (for filling): Melted with sugars and syrup to form that luscious pecan pie layer.
- Pure maple syrup: Infuses the filling with depth and a touch of grown-up sweetness.
- Pecans, chopped: The star! For crunchy, toasty, nutty goodness in every bite.
- Heavy cream: Makes the filling silky smooth and shiny.
- Ground cinnamon, cloves, and nutmeg: These spices give each cookie a holiday warmth that lingers after every mouthful.
- Flaky sea salt: Sprinkled right at the end for a magical salty finish that balances the sweetness.
How to Make Pecan Pie Cookies
Step 1: Mix the Dry Ingredients
Start by combining flour, cornstarch, baking soda, baking powder, and salt in a large mixing bowl. A quick whisk makes sure everything is evenly distributed, so your cookies bake up consistently tender and delicious.
Step 2: Cream the Butter and Sugars
Pop your cubed butter and both sugars into the bowl of a stand mixer. Using the paddle attachment, cream them together until light and smooth—this usually takes about one or two minutes. The process incorporates air, setting the stage for cookies with just the right thickness and bite.
Step 3: Add Wet Ingredients
To your butter mixture, add the vanilla, egg, and extra yolk. Blend until everything is wonderfully combined, scraping the bowl as you go to make sure nothing gets left behind. This is where richness starts to build.
Step 4: Bring the Dough Together
Gradually add the dry ingredients, about a quarter cup at a time. Mix only until incorporated—that’s the secret to soft cookies that don’t get tough or dry out in the oven.
Step 5: Scoop & Shape
Using a 2-tablespoon scoop, shape dough into balls and place them on your prepared trays. With the back of a flour-dipped tablespoon, create a deep indent in each ball—like a homemade nest for your pecan pie filling. Chill the shaped dough for at least 30 minutes; it stops the cookies from spreading too much and helps develop those classic chewy edges.
Step 6: Make the Pecan Pie Filling
While the dough chills, melt butter, sugar, maple syrup, and pecans together in a saucepan. Once bubbling, pour in the cream and spices, and let it cook until thickened and glossy. This aromatic, nutty mixture is what truly sets these cookies apart!
Step 7: Fill the Cookies
Preheat your oven to 350°F. Drop about two teaspoons of the cooled pecan pie filling into each cookie’s cavity. Be careful not to overfill—you’ll add a little more after baking for an extra gooey finish.
Step 8: Bake to Perfection
Six cookies per tray is perfect since they spread just a bit. Bake for 10-12 minutes—pull them at 10 for a super chewy center. They’ll look barely set, but trust the process!
Step 9: Add More Filling & Sea Salt
While warm, swirl a cup around them to make perfectly round cookies. Dollop more pecan pie filling right on top so every bite is decadent, then finish with a generous pinch of flaky sea salt. That little sparkle catches the eye and adds an unforgettable layer to every bite.
Step 10: Cool and Enjoy
Let cookies cool on the sheets for ten minutes, then transfer to a rack to cool completely—if you can wait! The filling will set so they’re easy to pick up, but still gloriously gooey.
How to Serve Pecan Pie Cookies
Garnishes
For extra polish, sprinkle more flaky sea salt over your Pecan Pie Cookies just before serving, or even add a tiny drizzle of maple syrup. Toasted pecan halves perched on top make each cookie look bakery-worthy and hint at the flavor inside.
Side Dishes
Since these cookies are sweet and rich, try pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. For a more adult treat, serve alongside a pour of hot coffee or even a neat bourbon—pecan pie flavors were made for a little indulgence!
Creative Ways to Present
Stack Pecan Pie Cookies on a festive platter for a party or package a stack in cellophane with a bow for a darling gift. Alternately, create a cookie bar: set out bowls of toppings (like chocolate chips and coconut) and let everyone customize their own pecan pie cookie experience!
Make Ahead and Storage
Storing Leftovers
Pecan Pie Cookies keep beautifully in an airtight container on the counter for up to three days. Layer them with parchment paper to keep their gooey fillings from sticking together, so you can grab one whenever you need a sweet pick-me-up.
Freezing
Both the unbaked cookie dough and the baked cookies freeze well. Freeze dough balls (without filling) on a tray, then transfer to a zip-top bag. If you’re freezing finished Pecan Pie Cookies, let them cool completely and separate layers with parchment. They’ll keep for up to 2 months—just thaw and enjoy as needed!
Reheating
To restore that just-baked warmth, pop a cookie in the microwave for 10-15 seconds. You can also reheat several at once in a low oven (about 275°F) for 5 minutes. The filling goes gooey and the cookie edges become perfectly soft again.
FAQs
Can I use store-bought pecan pie filling for these cookies?
While homemade filling is fresher and lets you customize flavors, store-bought pecan pie filling can be used in a pinch. Just be aware that it may be runnier, so a little less filling in each cookie works best to prevent overflow during baking.
Do I need a stand mixer to make Pecan Pie Cookies?
No stand mixer? No worries! A hand mixer or even good old-fashioned elbow grease with a wooden spoon will do the trick. Just make sure your butter is soft enough to cream easily with the sugars.
How do I know when the cookies are done baking?
The cookies will look set around the edges but slightly underbaked in the middle. This is the secret to that luscious, chewy texture—don’t overbake! Remember, they’ll firm up more as they cool.
Can I substitute walnuts or another nut?
Absolutely. While pecans provide that traditional pecan pie taste, you can swap in walnuts, almonds, or even a blend of different nuts if you’re feeling creative. The texture will be a little different, but still delicious.
Is it possible to make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour substitute (with xanthan gum included) in place of the all purpose flour. The cookies may be slightly more delicate, but the flavors will still shine.
Final Thoughts
There’s just something magical about a cookie that delivers the essence of a classic pie in the palm of your hand. Bake a batch of Pecan Pie Cookies and watch smiles appear—whether you’re sharing at a potluck, gifting to friends, or stealing a quiet, sweet moment with coffee. You might just find yourself making these again and again!
Print
Pecan Pie Cookies Recipe
- Total Time: 1 hour
- Yield: 14–16 cookies 1x
- Diet: Vegetarian
Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, combining the flavors of a buttery cookie with a gooey, nutty pecan filling. Perfect for holiday gatherings or anytime you’re craving a sweet treat!
Ingredients
Cookies:
- 2 cups all purpose flour, spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
Pecan Pie Filling:
- 6 Tbsp. unsalted butter
- 1/3 cup dark brown sugar, packed
- 1/3 cup pure maple syrup
- 2 cups pecans, chopped
- 1/3 cup heavy cream
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/8 tsp. salt
- flaky sea salt, for finishing
Instructions
- Cookies: Combine the dry ingredients in a large bowl. Cream butter and sugars, then add eggs and vanilla. Gradually mix in dry ingredients. Shape dough into balls, make an indent, and chill.
- Pecan Pie Filling: Cook butter, sugar, maple syrup, and pecans until thickened. Stir in cream, spices, and salt.
- Bake filled cookies, swirl to shape, add more filling on top, and sprinkle with sea salt.
- Cool on sheet before transferring to wire rack to set. Enjoy!
Notes
- You can make the cookie dough and pecan pie filling ahead of time and assemble before baking.
- Adjust the spices in the pecan pie filling to suit your taste preferences.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Pecan Pie Cookies, Pecan Cookies, Holiday Cookies, Dessert Recipe
