If you’re a fan of pecan pie and love the ease of a cookie, you’re going to fall head-over-heels for these Pecan Pie Cookies. I recently baked a batch for a family gathering, and they were gone within minutes—literally vanished from the dessert table before I even grabbed one for myself!
These cookies are a delightful mash-up of a soft, buttery cookie and the rich, gooey filling you’d expect from a classic pecan pie. Easy to make, beautiful to serve, and full of holiday charm—they’re perfect for parties, gifting, or anytime you want to treat yourself.
Why You’ll Love These Cookies
- ✅ Buttery cookie base
- ✅ Gooey, caramel-like pecan filling
- ✅ No rolling pins or pie crusts required
- ✅ Ready in 30 minutes
- ✅ Festive and freezer-friendly
Ingredients
For the Cookie Base:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ¼ tsp salt
For the Pecan Filling:
- ½ cup chopped pecans
- ¼ cup brown sugar, packed
- ¼ cup light corn syrup
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add in the egg yolk and vanilla, mixing until smooth.
- Gradually stir in the flour and salt until just combined. The dough will be a little crumbly but should stick together when pressed.
- Roll dough into tablespoon-sized balls and place on the prepared baking sheet, about 2 inches apart.
- Use your thumb or the back of a spoon to make a small well in the center of each dough ball.
- In a separate bowl, combine all filling ingredients: pecans, brown sugar, corn syrup, melted butter, vanilla, and a pinch of salt. Stir until sticky and well blended.
- Fill each cookie center with the pecan mixture.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips
- Let your butter soften at room temp for the best creamy texture.
- Chop pecans finely so they fit well in the cookie center.
- Make deep enough indentations for the filling, but don’t crack the base.
Variations
- Swap nuts: Try walnuts or almonds for a different twist.
- Add spice: A pinch of cinnamon or nutmeg brings a cozy warmth.
- Chocolate lovers: Add mini chocolate chips to the filling for a sweet surprise.
- Vegan option: Use dairy-free butter and a flax egg.
Storage & Freezing
- Room Temp: Store cookies in an airtight container for up to 1 week.
- Freeze Dough: Roll and indent cookies, then freeze. Add filling and bake from frozen—just add a couple of extra minutes.
Serving Suggestions
- Warm with a scoop of vanilla ice cream
- Drizzled with caramel sauce
- As part of a holiday cookie platter
- Wrapped up in cookie tins for gifts
Final Thoughts
These Pecan Pie Cookies bring all the nostalgic, buttery, nutty joy of a classic pecan pie—without the fuss. Whether you’re baking for the holidays or simply want something sweet and comforting, these cookies are sure to become a new favorite in your kitchen.