Pecan Pie Cookies combine the buttery richness of classic pecan pie with the simplicity of a handheld cookie. These delightful treats pack all the flavors of a holiday favorite into bite-sized portions, making them perfect for sharing or enjoying on your own. With a soft cookie base and gooey pecan filling, they’re irresistibly satisfying and ideal for any occasion, from holiday baking to everyday indulgences.
This recipe is simple to follow and yields cookies that are as beautiful as they are delicious. They’re perfect for cookie exchanges, festive dessert platters, or as a thoughtful homemade gift. With buttery dough and a luscious pecan filling, these cookies are sure to become a favorite in your home.
Ingredients for Pecan Pie Cookies
For the Cookie Base
- 1 cup (230g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Pecan Filling
- 1 cup (120g) chopped pecans
- ½ cup (120ml) light corn syrup
- ½ cup (100g) brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 large egg
Step-by-Step Instructions
Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light, fluffy, and pale in color, which takes about 3 minutes. Add the egg and vanilla extract, then mix again until fully combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix, as this can make the cookies tough. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape during baking.
Make the Pecan Filling
While the dough chills, prepare the pecan filling. In a medium bowl, combine the chopped pecans, light corn syrup, brown sugar, vanilla extract, melted butter, and egg. Mix well until the filling is thick and well-coated. Set aside as you prepare the cookie dough for shaping.
Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball. Be careful not to press all the way through to the bottom.
Fill the Cookies
Spoon about 1 teaspoon of the pecan filling into each indentation. Take care not to overfill, as the filling will expand slightly during baking. If any filling spills over the edges, clean it up to prevent it from burning.
Bake the Cookies
Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and set. The centers should still look slightly soft to retain their chewy texture. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up and ensures the filling stays intact.
Tips for the Best Pecan Pie Cookies
Use high-quality butter and fresh pecans for the best flavor. Toasting the pecans lightly before chopping enhances their nuttiness and adds depth to the filling. Chilling the dough is crucial to prevent the cookies from spreading too much in the oven. To keep your cookies looking uniform, use a small cookie scoop to portion the dough evenly. If you prefer a darker, more caramelized flavor, substitute dark corn syrup for the light corn syrup in the filling.
Serving Suggestions
Pecan Pie Cookies are perfect for any occasion. Serve them slightly warm or at room temperature alongside a cup of coffee, tea, or a glass of milk for a comforting treat. These cookies are also an excellent addition to holiday cookie trays. Pair them with other favorites like sugar cookies and gingerbread for a festive display. For a more decadent twist, drizzle them with melted chocolate or sprinkle with a pinch of flaky sea salt.
Nutritional Information (Per Cookie)
- Calories: 160
- Protein: 2g
- Carbohydrates: 18g
- Fat: 9g
- Saturated Fat: 4g
- Sodium: 80mg
FAQ
Can I use dark corn syrup instead of light corn syrup? Yes, dark corn syrup will add a deeper, more robust flavor to the filling.
Can I freeze these cookies? Absolutely! Let the cookies cool completely, then store them in an airtight container or freezer bag. Freeze for up to three months and thaw at room temperature before serving.
What’s the best way to store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them to maintain freshness.
Can I make the dough ahead of time? Yes, you can prepare the dough up to 24 hours in advance. Keep it refrigerated until ready to bake. Let it sit at room temperature for a few minutes to soften slightly before shaping.
What if my filling overflows during baking? To prevent this, make sure you don’t overfill the indentations. Clean up any spills on the cookie sheet before baking.