If you’re looking for a cookie that’s as charming as it is decadent, you’ll instantly fall in love with Pecan Pie Cookies. Imagine all the gooey, nutty, caramelized magic of a classic pecan pie, but wrapped up in a bite-sized treat that’s perfect for sharing (or not!). These cookies combine the rich, buttery softness of a thumbprint cookie with a cinnamon-kissed, toasty pecan filling that shines at any gathering, from holidays to cozy afternoons.
Ingredients You’ll Need
The best part about making Pecan Pie Cookies is how simple the ingredient list is! Each element plays a starring role, giving you that signature taste and chewy-meets-crisp texture. Here’s what you’ll need, along with a quick hint for each:
- Unsalted butter: Softened to room temperature to create a creamy, melt-in-your-mouth base for the cookies.
- Light brown sugar: Packed for extra moisture and a warm, caramel-like sweetness.
- Egg yolks: Only the yolks are used here for richness and a tender crumb.
- Vanilla extract: Goes both in the dough and filling, adding warmth and aroma that ties all the flavors together.
- All-purpose flour: The sturdy base for structuring the cookies just right.
- Salt: Don’t skip it! Just a touch brings out the flavors and balances the sweetness.
- Pecans: Finely chopped, they turn toasty and buttery during baking—toast them for even more depth!
- Light corn syrup: Lends classic pecan pie gooeyness in every bite-sized filling.
- Granulated sugar: Adds a bit more sweetness and structure to the filling.
- Egg: Bind the filling together and give it that glossy, irresistible finish.
- Pinch of salt: Just enough to balance the sweet, nutty filling.
How to Make Pecan Pie Cookies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—the parchment not only prevents sticking, but makes cleanup a breeze, too. Getting everything ready before you mix means you can pop your first tray of Pecan Pie Cookies right into the oven with no fuss.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and packed brown sugar until the mixture is light, fluffy, and creamy. This step is pivotal: it creates tiny air pockets, leading to cookies that are both tender and flavorful.
Step 3: Add Egg Yolks and Vanilla
Now, mix in the egg yolks and vanilla extract. The yolks give these cookies their gorgeous color and subtle richness, while the vanilla makes every bite fragrant and bakery-worthy.
Step 4: Incorporate the Dry Ingredients
Gradually add your all-purpose flour and salt, stirring (or mixing at low speed) until a soft, thick dough forms. It should pull away from the sides of the bowl but remain moist and easy to roll.
Step 5: Shape and Indent the Cookies
Roll the dough into 1-inch balls and arrange them about 2 inches apart on your prepared baking sheet. Using your thumb or the back of a rounded spoon, make a gentle indentation in the center of each dough ball. This is where the pecan pie filling magic happens!
Step 6: Mix the Pecan Pie Filling
In a second bowl, stir together the finely chopped pecans, light corn syrup, granulated sugar, whole egg, vanilla extract, and a pinch of salt. The filling should be thick but spoonable. For extra depth, toast your pecans first—it’s a small step with big impact!
Step 7: Fill and Bake
Spoon about 1 teaspoon of the pecan filling into the indentation of each cookie. Don’t worry if it spreads a little as it bakes! Bake for 12–14 minutes, until the edges of the cookies are lightly golden and the filling is set and glossy.
Step 8: Cool and Enjoy
Allow the Pecan Pie Cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. This helps them set up perfectly while staying wonderfully soft. Once they’re completely cool, dive in!
How to Serve Pecan Pie Cookies
Garnishes
Give your cookies a finishing touch with a dash of powdered sugar, a drizzle of melted chocolate, or even a few extra toasted pecans sprinkled on top. Each garnish adds a bit of flair and flavor, making your Pecan Pie Cookies look as irresistible as they taste.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an over-the-top treat. If you’re serving them at a gathering, they’re equally at home alongside a cup of strong coffee or warm apple cider.
Creative Ways to Present
Try showcasing your Pecan Pie Cookies in decorative holiday tins, on a rustic wooden platter, or arranged in little cupcake liners for easy pick-up at parties. They make beautiful edible gifts or can serve as the adorable centerpiece for a dessert tray at your next family get-together.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. The cookies will maintain their soft texture and delicious pecan filling, making them a sweet snack all week long.
Freezing
Pecan Pie Cookies freeze surprisingly well! Once completely cool, layer them with parchment or wax paper in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating
If you’d like to enjoy that fresh-from-the-oven experience, warm the cookies in a 300°F (150°C) oven for about 5 minutes, just until they’re revived and fragrant. This brings the butter and pecan filling right back to life.
FAQs
Can I use dark corn syrup instead of light?
Yes, you can swap in dark corn syrup for a deeper, more molasses-y flavor in the pecan filling. The cookies will have a slightly richer color and taste, but both versions are absolutely delicious.
Do I have to toast the pecans first?
While it’s optional, toasting the pecans before chopping them makes the nutty flavor more pronounced and adds an extra layer of crunch. If you’re short on time, raw pecans still work beautifully.
Are Pecan Pie Cookies gluten-free?
As written, this recipe uses all-purpose flour, so it isn’t gluten-free. However, you can try substituting a 1:1 gluten-free flour blend—just be aware that the texture may be a little different.
Can I make the dough or filling ahead of time?
Absolutely! You can make the dough and pecan filling up to a day ahead. Just store them separately in the fridge, then shape, fill, and bake when you’re ready.
Why did my cookies spread too much in the oven?
If your dough was too soft or your butter too warm, your cookies might spread. Chilling the shaped dough balls for 10–15 minutes before baking can help them hold their shape. Also, double-check your oven temperature.
Final Thoughts
If you’re looking to win hearts with a plate of unforgettable treats, Pecan Pie Cookies are simply unbeatable. Whether you’re new to baking or a seasoned pro, you’ll find the process easy, fun, and oh-so-rewarding. Give them a try and let the sweet, nutty aroma fill your home—the only challenge will be waiting for them to cool before devouring them!
Print
Pecan Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, with all the flavors you love in a bite-sized treat. Buttery cookies filled with a sweet, nutty pecan mixture, these cookies are perfect for holiday gatherings or any time you crave a little taste of fall.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling:
- 1 1/2 cups finely chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the cookie dough: Cream together butter and brown sugar, then add egg yolks and vanilla. Mix in flour and salt to form a dough.
- Shape the cookies: Roll dough into balls, place on baking sheet, and create an indentation in each.
- Prepare the filling: Combine pecans, corn syrup, sugar, egg, vanilla, and salt.
- Fill the cookies: Spoon filling into each cookie indentation.
- Bake: Bake for 12–14 minutes until golden.
- Cool: Let cool on the pan before transferring to a wire rack.
Notes
- For added flavor, toast the pecans before chopping.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
