Pecan Pie Cookies Recipe
Introduction
Pecan Pie Cookies combine the rich, gooey filling of classic pecan pie with the soft, buttery texture of a cookie. These delightful treats are perfect for sharing or enjoying with a cup of coffee. With a balance of sweet and nutty flavors, they’re sure to become a favorite.
Ingredients
- ½ cup (110g) packed light or dark brown sugar
- 2 tbsp (30ml) 35% heavy whipping cream
- 1 large egg
- ½ tsp pure vanilla extract
- 1 tbsp (15ml) corn syrup or maple syrup
- 1/8 tsp salt
- ⅔ cup (85g) coarsely chopped pecans
- ½ cup (113g) unsalted butter, softened
- ⅓ cup (65g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
- 1 tbsp (15ml) whole milk
- 1 ⅓ cups (190g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup (30g) chopped pecans (optional)
- 4 oz (113g) melted dark chocolate (optional)
Instructions
- Step 1: Make the pecan pie filling by combining brown sugar, heavy cream, egg, vanilla extract, corn syrup, and salt in a small 1-quart saucepan. Whisk to combine, then stir in the chopped pecans. Cook over medium heat, whisking constantly, until it just begins to bubble and thickens, about 5-7 minutes. Let it bubble for 30 seconds, then remove from heat and pour into a clean bowl. Cool completely, then refrigerate for about 1 hour until chilled.
- Step 2: Prepare the cookie dough by mixing softened butter, granulated sugar, and brown sugar in a large bowl. Use a rubber spatula or hand mixer on medium speed to cream until pale and fluffy (about 2 minutes). Add the egg yolk and vanilla, mixing well, then stir in the milk.
- Step 3: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually fold the flour mixture into the butter mixture until the dough is smooth and evenly combined.
- Step 4: Cover the dough and refrigerate, or for easier handling, shape it into a 10-inch log on plastic wrap with floured hands. Wrap tightly and chill for 1 hour or freeze for 30 minutes.
- Step 5: Line two large cookie sheets with parchment paper to prepare for baking.
- Step 6: If refrigerated in a bowl, scoop 2 tablespoons of dough and roll into smooth balls, making 13 in total. If shaped into a log, slice into 13 equal portions and roll into balls. Place them 3 inches apart on the baking sheets.
- Step 7: Press a 1 teaspoon measure down into the center of each cookie to create a deep indent. Lift the edges slightly to contain the filling. If cracks form, gently press dough back together. Spoon about 1 teaspoon of pecan filling into each indent. Reserve remaining filling for topping. Refrigerate trays for 15 minutes while preheating the oven.
- Step 8: Preheat oven to 375°F (190°C).
- Step 9: Bake cookies for 8-10 minutes, until edges are golden and filling bubbles. Cool on trays for 5 minutes, then transfer individually to wire racks to cool completely.
- Step 10: Once cooled, spoon some of the remaining filling on top of each cookie. Optionally, sprinkle extra chopped pecans and drizzle melted dark chocolate over the cookies for extra flavor and presentation.
Tips & Variations
- Use maple syrup instead of corn syrup for a richer, more natural sweetness.
- Toast the pecans lightly before chopping to enhance their flavor.
- Wrap the dough log tightly to prevent drying out during chilling.
- Substitute semi-sweet chocolate for dark chocolate drizzle if preferred.
- For smaller cookies, reduce dough ball size and adjust baking time accordingly.
Storage
Store the cooled pecan pie cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat briefly in a low oven or microwave to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pecan pie filling ahead of time?
Yes, the filling can be made a day in advance and refrigerated until ready to use. Just bring it to room temperature before filling the cookies.
Why is the cookie dough chilled before baking?
Chilling the dough helps prevent spreading during baking, makes it easier to handle, and improves the texture of the finished cookies.
Print
Pecan Pie Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 13 cookies 1x
Description
These Pecan Pie Cookies combine the rich, gooey filling of classic pecan pie with a buttery, tender cookie base. Featuring a homemade pecan pie filling cooked on the stovetop and nestled inside soft, perfectly baked cookies, they’re ideal for dessert lovers who want all the flavor in a hand-held treat. A drizzle of dark chocolate adds an extra decadent touch.
Ingredients
Scale
Pecan Pie Filling
- ½ cup (110g) packed light or dark brown sugar
- 2 tbsp (30ml) 35% heavy whipping cream
- 1 large egg
- ½ tsp pure vanilla extract
- 1 tbsp (15ml) corn syrup or maple syrup
- 1/8 tsp salt
- ⅔ cup (85g) coarsely chopped pecans
Cookie Dough
- ½ cup (113g) unsalted butter, softened
- ⅓ cup (65g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
- 1 tbsp (15ml) whole milk
- 1 ⅓ cups (190g) all purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup (30g) chopped pecans (optional)
Finishing
- 4 oz (113g) melted dark chocolate (optional)
Instructions
- Make the pecan pie filling: Combine brown sugar, heavy whipping cream, egg, vanilla extract, corn syrup, and salt in a small 1-quart stainless steel saucepan. Whisk well to combine, then add chopped pecans. Place over medium heat and whisk constantly until mixture begins to bubble and thicken, roughly 5-7 minutes. Let it bubble for 30 seconds, then immediately remove from heat and pour into a clean bowl. Allow to cool completely, then refrigerate for about 1 hour until thoroughly chilled.
- Prepare the cookie dough: In a large mixing bowl, combine softened butter, granulated sugar, and packed brown sugar. Using a wide rubber spatula or an electric hand mixer on medium speed, cream the mixture for about 2 minutes until pale and fluffy. Add egg yolk and vanilla extract, mixing well. Stir in whole milk until evenly combined.
- Mix dry ingredients and combine: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Add this flour mixture to the butter mixture and fold together gently until the dough is smooth and evenly incorporated.
- Chill the dough: You can cover the bowl and refrigerate the dough, or turn it out onto plastic wrap and shape into a 10-inch log with floured hands to handle stickiness. Wrap well and refrigerate for 1 hour or freeze for 30 minutes to firm up.
- Prepare baking sheets: Line two large cookie sheets with parchment paper for easy baking and cleanup.
- Shape the cookies: If refrigerated in the bowl, scoop 2 tablespoons of dough with a 1-oz cookie scoop and roll into smooth balls. Divide dough evenly to make exactly 13 cookies. If dough was shaped into a log, slice into 13 equal portions and roll each into smooth balls. Place balls on prepared cookie sheets spaced 3 inches apart.
- Create centers for filling: Press a teaspoon measure down into the center of each cookie to create a deep divot. Gently push the sides up or squeeze dough toward the center to form a well that will hold the filling. If cracks appear, press the dough together to smooth.
- Fill and chill before baking: Spoon about 1 teaspoon of the prepared pecan pie filling into each indent. You will have leftover filling reserved for topping after baking. Place cookie trays in the fridge for 15 minutes while preheating the oven.
- Bake the cookies: Preheat oven to 375°F (190°C). Bake cookies for 8-10 minutes until edges are golden brown and filling starts to bubble. Remove from oven and transfer trays to wire racks. Let cool for 5 minutes on the trays, then transfer cookies individually to cooling racks to cool completely.
- Finish the cookies: Once fully cooled, spoon a small amount of the remaining pecan pie filling on top of each cookie. Optionally, sprinkle with additional chopped pecans and drizzle melted dark chocolate over the cookies for an extra rich finish.
Notes
- Use a wide rubber spatula or hand mixer to ensure proper creaming of butter and sugars for a light cookie texture.
- Chilling the dough helps manage stickiness and improves the cookies’ shape during baking.
- Reserve extra pecan pie filling to add after baking for enhanced flavor and presentation.
- The optional drizzle of dark chocolate gives a decadent touch but can be omitted for a simpler cookie.
- Pressing down the dough carefully prevents cracking and helps contain the filling during baking.
- If you only have corn syrup, it’s a suitable substitute for maple syrup in the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan pie cookies, pecan cookies, fall cookies, holiday cookies, pecan pie filling, homemade cookies, baking, dessert cookies
