If you have a soft spot for classic Southern flavors and adore the rich, buttery crunch of pecans, then this Pecan Pie Cookies Recipe is going to become your new favorite treat. These cookies capture all the warm, gooey goodness of pecan pie but in a perfectly portable, sweet little bite. Every bite offers a tender, crumbly cookie base topped with a luscious pecan filling that is sticky, sweet, and utterly irresistible. Trust me, once you try these Pecan Pie Cookies, you will wonder why you haven’t been baking them all along!
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the first secret to a successful Pecan Pie Cookies Recipe. Each component plays a crucial role: the butter creates tenderness, the sugars bring sweetness and that lovely caramel note, while the pecans add texture and nuttiness that make these cookies stand out.
- Unsalted butter (1/2 cup, softened): Provides a creamy base for the dough, ensuring softness and richness.
- Granulated sugar (1/2 cup): Sweetens the cookie dough while helping to create a light texture.
- Large egg yolk (1): Adds moisture and a slight richness to bind the dough together.
- Vanilla extract (1 tsp + 1/2 tsp): Enhances all the flavors with a wonderful aromatic depth.
- All-purpose flour (1 1/4 cups): The foundation of the cookie, giving it structure.
- Salt (1/4 tsp + pinch): Balances sweet flavors and strengthens the dough’s texture.
- Chopped pecans (1/2 cup): Provides that signature crunch and nutty flavor essential to pecan pie.
- Brown sugar, packed (1/4 cup): Offers a deep, molasses-like sweetness to the pecan filling.
- Light corn syrup (1/4 cup): Gives the filling its sticky, caramelized consistency.
- Unsalted butter (1 tbsp, melted): Adds richness to the filling and helps bind it.
How to Make Pecan Pie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures the oven is perfectly hot when your cookies go in. Then, line a baking sheet with parchment paper for easy cleanup and to prevent sticking, setting you up for baking success.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This creates air pockets that help with a tender texture. Next, mix in the egg yolk and vanilla extract until everything is fully combined and smooth.
Step 3: Add Dry Ingredients
Gradually fold in the all-purpose flour and salt. Stir gently until just combined; the dough will appear slightly crumbly but should hold together when you press it. This delicate texture is what makes the cookies so melt-in-your-mouth delicious.
Step 4: Shape the Cookies
Using a tablespoon, scoop out portions of the dough and roll them into balls. Space them about 2 inches apart on the lined baking sheet. Create a small indentation in the center of each ball using your thumb or the back of a spoon — this little well is where the magical pecan pie filling will go.
Step 5: Mix the Pecan Pie Filling
In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, extra vanilla extract, and a pinch of salt. Stir this until it becomes thick, sticky, and thoroughly mixed—the heart and soul of this Pecan Pie Cookies Recipe’s luscious flavor.
Step 6: Fill the Cookies
Carefully spoon a generous amount of the pecan pie filling into each cookie’s indentation, filling it right to the top. This ensures every cookie gets that perfect ratio of buttery dough to sweet pecan filling.
Step 7: Bake Until Golden
Bake your cookies for 12 to 15 minutes, or until you see the edges turn a lovely light golden brown. This signals that the cookies are baked through but still wonderfully tender. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Pecan Pie Cookies Recipe
Garnishes
For an extra special touch, dust the cookies with a light sprinkling of powdered sugar just before serving. A small drizzle of melted chocolate can also complement the nutty sweetness beautifully, creating a mini dessert masterpiece.
Side Dishes
Pecan Pie Cookies are fantastic with a scoop of vanilla ice cream or alongside a steaming cup of rich coffee or spiced chai tea. Their warm, sweet flavor profile pairs wonderfully with creamy or spicy beverages.
Creative Ways to Present
Try stacking a few cookies into a rustic-looking jar tied with twine for an adorable gift. Alternatively, arrange them on a festive platter surrounded by fresh pecans and seasonal fruits to impress guests at a holiday gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pecan Pie Cookies in an airtight container at room temperature to preserve their tender texture. They should stay fresh for up to a week, making them perfect for enjoying over several days.
Freezing
You can freeze these cookies by placing them in a single layer on a baking sheet first, letting them freeze solid, then transferring them to a freezer-safe container or bag. They hold well for up to 3 months and thaw quickly for an anytime treat.
Reheating
To refresh cookies that have cooled or been frozen, warm them in a low oven (around 300°F) for about 5 minutes. This softens the filling and revives the buttery crumb for that fresh-baked feel.
FAQs
Can I use toasted pecans instead of raw?
Absolutely! Toasting the pecans before chopping enhances their nutty flavor and adds an extra depth of taste to the filling, elevating your Pecan Pie Cookies Recipe to the next level.
Is it possible to make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binder to maintain the dough’s texture.
How long do these cookies keep their freshness?
Stored properly in an airtight container at room temperature, these cookies remain fresh and delicious for about one week, although they’re usually enjoyed long before that!
Can I double the recipe?
Definitely! Just double all ingredients and you may need to bake the cookies in batches depending on your oven size. Their crowd-pleasing nature makes them perfect for sharing at gatherings.
What can I substitute for light corn syrup?
If you don’t have light corn syrup, you can use honey, maple syrup, or a homemade simple syrup as alternatives. Each will slightly change the flavor and texture but still yield a wonderfully sticky filling.
Final Thoughts
You really can’t go wrong with the cozy, irresistible charm of this Pecan Pie Cookies Recipe. It brings the beloved flavors of pecan pie into a fun, easy-to-make cookie format that’s perfect for sharing or sneaking a few to yourself. I hope you give this recipe a try and enjoy every sweet, nutty bite as much as I do!
Print
Pecan Pie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pecan Pie Cookies combine the rich, buttery flavor of classic pecan pie with the convenience of a cookie. Crispy edges and a gooey pecan filling make them an irresistible treat perfect for holidays or any sweet craving.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing well to combine all ingredients smoothly.
- Prepare Dough: Add the all-purpose flour and salt to the wet ingredients, stirring gently until just combined. The dough should be slightly crumbly but hold together when pressed.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each cookie ball.
- Make Filling: In a separate bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until sticky and well combined.
- Fill Cookies: Spoon a small amount of the pecan filling into the center indentation of each cookie, filling to the top carefully.
- Bake: Bake the cookies for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Indentations help hold the gooey pecan filling without spilling.
- Watch the cookies closely in the last few minutes to avoid over-browning.
- Store cooled cookies in an airtight container for up to a week.
- For extra crunch, toast pecans lightly before mixing into filling.
