Pecan Pie Cookies are the perfect treat for anyone who loves the classic flavors of pecan pie, but in a portable, bite-sized version. These chewy, soft cookies are filled with a sweet, nutty pecan filling that mirrors the rich, sticky goodness of a traditional pecan pie. Whether you’re preparing for the holiday season or simply craving a sweet indulgence, these cookies are an irresistible option for any occasion!
Why You’ll Love This Recipe:
I absolutely love how these Pecan Pie Cookies combine the best of both worlds—the delicious, familiar taste of pecan pie and the convenience of a cookie. The soft, buttery cookie dough pairs perfectly with the gooey, caramel-like pecan filling. The texture is wonderfully chewy, and the flavors are rich but not overwhelmingly sweet. Plus, they’re super easy to make and bake up quickly. They’re perfect for gifting, sharing at a holiday party, or enjoying with a cup of tea or coffee. If you’re a fan of pecan pie, this cookie version is sure to become one of your favorites.
Ingredients:
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1 1/4 cups all-purpose flour
1/4 tsp salt
For the Pecan Filling:
1 cup chopped pecans
1/2 cup brown sugar, packed
1/4 cup corn syrup or maple syrup
1/4 cup unsalted butter, melted
1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients to form a soft dough.
Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to make a small indentation in the center of each dough ball.
Prepare the Pecan Filling: In a medium bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, and vanilla extract until well combined.
Fill the Cookies: Spoon a small amount of the pecan filling into each indentation, being careful not to overfill.
Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve once cooled and enjoy!
Servings and Timing:
Servings: This recipe yields about 18 cookies.
Prep Time: 20 minutes
Baking Time: 10-12 minutes
Total Time: 30-32 minutes
Each cookie is approximately 180 calories.
Variations:
Maple Pecan: Swap the corn syrup for maple syrup for a slightly different flavor profile that enhances the nutty richness of the pecans.
Add Chocolate: Add some mini chocolate chips to the dough or sprinkle a few on top of the pecan filling for an extra indulgent touch.
Spiced Version: Add a pinch of cinnamon, nutmeg, or allspice to the cookie dough for a warm, spiced flavor that pairs beautifully with the pecans.
Nut-Free Option: If you’re allergic to nuts or want to make a nut-free version, try substituting the pecans with sunflower seeds or a seed mix.
Storage/Reheating:
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just place them in a freezer-safe bag or container and freeze for up to 3 months.
Reheating: To reheat, simply microwave a cookie for about 10-15 seconds or place them in a 300°F oven for 5-7 minutes to get them warm and slightly crispy.
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FAQs:
How do I prevent the pecan filling from overflowing while baking?
I recommend spooning a small amount of the filling into the indentation and making sure it’s not too heaping. The filling will spread slightly during baking, so if it’s too full, it may spill over.
Can I use chopped walnuts instead of pecans?
Yes, you can substitute chopped walnuts for pecans, though it will slightly alter the flavor. Walnuts will still give a nice, nutty crunch but are a bit more bitter than pecans.
Can I make the dough ahead of time?
Yes! If you want to prepare the dough in advance, cover it tightly and refrigerate it for up to 2 days. When ready to bake, let it come to room temperature for easier handling.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the other ingredients, such as the baking powder, are also gluten-free.
Can I add more filling to the cookies?
You can add a bit more filling if you like, but be careful not to overfill, as this can cause the filling to overflow during baking. A little goes a long way!
Conclusion:
These Pecan Pie Cookies are the perfect combination of chewy, nutty, and sweet—bringing all the goodness of pecan pie into a convenient, bite-sized form. Whether you’re baking for a special occasion or just craving something sweet, these cookies are sure to be a hit. Enjoy them fresh out of the oven or as a sweet snack throughout the week. I’m sure they’ll quickly become a new favorite!
📖 Recipe:
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Pecan Pie Cookies – A Cookie Version of Your Favorite Pie!
- Total Time: 30-32 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Pecan Pie Cookies combine the beloved flavors of pecan pie in a soft, chewy, and portable cookie form. These bite-sized treats are packed with a rich, nutty filling of pecans, brown sugar, and corn syrup, just like the classic pie. Ideal for the holidays or as an everyday indulgence, these cookies are easy to make and perfect for gifting, parties, or a sweet snack. Whether you’re craving a pecan pie twist or a cookie with a gooey filling, these cookies are sure to impress!
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
For the Pecan Filling:
1 cup chopped pecans
1/2 cup brown sugar, packed
1/4 cup corn syrup or maple syrup
1/4 cup unsalted butter, melted
1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the wet ingredients to form a soft dough.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to create a small indentation in the center of each dough ball.
- Prepare the Pecan Filling: In a medium bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, and vanilla extract until well combined.
- Fill the Cookies: Spoon a small amount of pecan filling into each indentation, being careful not to overfill.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve once cooled.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days. They freeze well for up to 3 months.
Reheating: Microwave for 10-15 seconds or bake in a 300°F oven for 5-7 minutes to warm up.
Variations:
Maple Pecan: Use maple syrup instead of corn syrup.
Add Chocolate: Add mini chocolate chips to the dough or sprinkle on top.
Nut-Free: Substitute pecans with sunflower seeds for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies, Holiday Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 180 kcal per cookie
