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Pecan Pie Cookies

A stack of soft and chewy pecan pie cookies is arranged on a wooden board. The cookies are topped with a sugary glaze and crunchy pecan pieces, giving them a sweet, caramelized look. The cookies appear golden-brown, with a slight shine from the glaze. Around the stack, other cookies are scattered, showing off their similar delicious texture and pecan garnish.
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Discover the ultimate dessert combo with these irresistible Pecan Pie Cookies! Crispy, buttery, and filled with rich pecan goodness, they’re the perfect bite-sized treat for any occasion.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 1x

Ingredients

For the Cookie Base:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
For the Pecan Filling:
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1/4 cup light corn syrup
1 tbsp unsalted butter, melted
1/2 tsp vanilla extract
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.

Add the flour and salt to the wet ingredients, stirring until just combined. The dough will be slightly crumbly but should hold together when pressed.

Scoop out tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each ball.

In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix well until the filling is sticky and combined.

Spoon a small amount of the pecan filling into each indentation, filling to the top.

Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Chill the Dough: If your cookie dough feels too soft or sticky, pop it in the fridge for about 15-20 minutes. This will make it easier to shape into balls and help the cookies hold their shape while baking.
  • Customizable Sweetness: If you prefer a less sweet cookie, reduce the amount of corn syrup in the pecan filling. You can also try using a blend of maple syrup for added depth of flavor.
  • Texture Matters: For crunchier cookies, bake them a little longer until the edges are deeply golden. If you prefer a softer, more chewy texture, remove them from the oven just as the edges start to turn golden.
  • Make Ahead: These Pecan Pie Cookies can be made ahead of time and stored in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and fill them with pecan filling right before baking for fresh cookies any time.
  • Add Chocolate: If you’re a chocolate lover, drizzle some melted dark chocolate over the cooled cookies, or even add mini chocolate chips to the cookie dough for a delicious twist.
  • Pecan Variations: For a fun variation, try using candied pecans or even adding a sprinkle of sea salt on top for a sweet-salty combo that’s hard to resist!
  • Serving Suggestions: These cookies pair perfectly with a cup of coffee, hot chocolate, or a glass of cold milk. Serve them at your next holiday party, potluck, or as a thoughtful homemade gift.

Nutrition

Find it online: https://recipeshots.com/pecan-pie-cookies/