I made Pecan Pie Cookies—rich, buttery cookies with a soft shortbread-like base and gooey, pecan pie-inspired filling nestled in each center. Bite-sized and indulgent, they capture the essence of pecan pie in a cookie.
Why I’ll Love This Recipe
I love how these cookies deliver the classic pecan pie flavor without the fuss of rolling dough or slicing pie. The buttery cookie base feels tender and comforting, while the warm, nutty filling offers that signature caramel sweetness and crunchy pecans. They’re portable, festive, and perfect for holiday trays or sharing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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for the cookie base:
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unsalted butter (softened)
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granulated and/or brown sugar
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egg yolk or whole egg
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vanilla extract
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all-purpose flour
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baking soda or powder
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salt
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optional cinnamon
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for the filling:
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unsalted butter
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brown sugar
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corn syrup or pure maple syrup
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chopped pecans
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heavy cream or egg
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vanilla extract
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pinch of salt
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optional spices like cinnamon, nutmeg, or cloves
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optional: melted chocolate or extra chopped pecans for garnish
directions
I start by creaming softened butter with sugars until light and fluffy, then beat in an egg yolk and vanilla. I whisk together the dry ingredients and add them until just combined, forming a pliable cookie dough. I chill the dough slightly if needed, then portion it into mounds and place on baking sheets.
Next, I prepare the pecan pie-style filling by melting butter and sugar together over medium heat, stirring in syrup, cream or egg, vanilla, and pecans—and let it gently bubble until thickened and glossy. I spoon that filling into the center of each cookie dough mound, pressing slightly to nestle it in.
I bake the cookies at around 350 °F (175 °C) for about 10–15 minutes, until the edges of the cookie base set and the filling bubbles. Some versions call for a brief chill before serving so the filling firms slightly. If using chocolate garnish, I drizzle it over warm cookies after cooling.
Servings and timing
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Yield: about 13–16 cookies, depending on size
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Prep time: ~15 minutes (mixing dough and filling)
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Bake time: ~10–15 minutes
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Chill time: optional ~1 hour for the filling to set before baking or serving
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Total time: around 30–45 minutes
Variations
I like experimenting by:
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adding bourbon or chocolate chips to the pecan filling for extra flavor
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drizzling melted dark or milk chocolate over each cookie after baking
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folding cinnamon or nutmeg into the cookie dough for spiced depth
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rolling dough in demerara sugar for crunch before forming
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making mini thumbprint versions, baking in mini muffin pan for party-friendly bites
storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The filling naturally softens over time, so chilling slightly before serving helps restore structure. Cookies freeze well—up to 3 months; I thaw at room temperature and let them sit a few minutes before enjoying.
FAQs
What gives these cookies their pecan pie filling texture?
The filling combines butter, syrup, sugar, cream (or egg), and chopped pecans heated until thick and glossy—this replicates the gooey, caramelized flavor of pecan pie in cookie form.
Can I use maple syrup instead of corn syrup?
Yes—pure maple syrup works great and adds warming flavor, though it may need a bit longer cooking to thicken. Corn syrup yields a more classic texture and shine.
Should I chill the dough before baking?
Chilling helps prevent spreading and helps the filling stay centered. It’s optional, but I often chill the scooped dough for about an hour for best shape.
Do these cookies need chocolate drizzle or garnish?
Not required, but a drizzle of melted chocolate or sprinkle of chopped pecan adds visual appeal and complementary flavor—especially lovely for holiday platters.
Can I make the dough or filling ahead?
Absolutely—I can prepare the dough or filling a day ahead. Chilling them overnight helps flavor deepen and makes assembly faster when ready to bake.
Conclusion
I absolutely adore these Pecan Pie Cookies for how they bring the rich, nutty flavor and gooey texture of pecan pie into a carefree, portable cookie. The buttery base and caramelized pecan center are harmonious, indulgent, and festive. Whether I’m brunching, baking gifts, or hosting holiday treats, these cookies always shine. Next time, I’ll try bourbon-nut combos, chocolate drizzles, or mini flavors—and I know they’ll be just as beloved.
Print
Pecan Pie Cookies
- Total Time: approx. 1 hour
- Yield: ~13–16 cookies
Description
Thick and chewy cookies with a buttery crust and caramelized pecan pie filling baked right in—hand-held decadence echoing a classic pecan pie.
Ingredients
Cookie Dough
½ cup (113 g) unsalted butter, softened
⅓ cup (65 g) granulated sugar
¼ cup (55 g) packed light brown sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
1 tbsp whole milk
1⅓ cups (190 g) all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
Pecan Pie Filling
6 tbsp unsalted butter
⅓ cup packed light or dark brown sugar
⅓ cup pure maple syrup or corn syrup
⅔ cup (about 85 g) coarsely chopped pecans
⅓ cup heavy cream
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
⅛ tsp salt
Optional: chopped pecans for topping
Optional: melted dark chocolate for drizzle
Instructions
Prepare filling: In a small saucepan, combine butter, brown sugar, maple or corn syrup, heavy cream, vanilla, spices, and salt. Stir over medium heat until it just bubbles and thickens (~5–7 min). Remove from heat, stir in pecans, cool completely, then chill for at least 1 hour
Make dough: In a bowl, cream butter with both sugars until pale and fluffy (~2 min), then mix in egg yolk, vanilla, and milk. In another bowl whisk flour with baking soda, baking powder, and salt; gradually fold into butter mixture until smooth
Form cookies: Scoop ~2 Tbsp dough balls and press an indent in center using a teaspoon measure or your thumb. Chill shaped dough for at least 30 min (up to 24 hours) to prevent spreading
Fill & bake: Fill each indentation with ~2 tsp chilled pecan pie filling. Bake on parchment‑lined sheets at 350 °F (175 °C) for 10–12 minutes until tops are golden and set. Immediately after baking, press extra pecans on top and drizzle with melted dark chocolate if desired. Cool cookies on baking sheet for a few minutes before transferring to wire rack to let filling set
Serve & store: Serve once cookies are cooled and filling is set. Store in an airtight container at cool room temperature for up to 3 days, or refrigerate to extend shelf life. Allow refrigerated cookies to come to room temperature before serving for best texture
- Prep Time: 15 minutes
- Chilling Time:: 30 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
