Pecan Pie Cookies

The holiday season is officially here and I’m keeping dessert low fuss with these Pecan Pie Cookies.

My pecan pie cookies are easier to make and less time consuming than an entire pecan pie since there is no drama with rolling pins and pie crusts or complicated fillings with lengthy cooling times.

Plus, no one ever wants to be the first to slice into the pie and then a lot of it goes uneaten. That’s not the case with these pecan pie cookies; people won’t be able to get their hands off them! ?

Speaking of cookies people can’t keep their hands off of, these Apple Pie Cookies, Coffee Cake Cookies and Chocolate Chipless cookies are all holiday must-makes!

My recipe combines the rich, nutty flavor of pecan pie with a buttery, sugar cookie base. The pecan pie filling is generously added to the center of each cookie and once cooled creates a luscious, gooey consistency. I mean, just look at these photos! I am drooling.

Why this recipe works

• I chose to use a bit more brown sugar than granulated sugar in the cookie dough to give the cookie a deep caramel-like sweetness.
• No corn syrup necessary, I am just using brown sugar to add a sweet molasses, caramel like depth of flavor.
• The pecan pie filling totally mimics the gooey, sweet filling you’d find in a traditional pecan pie.
• The pecans give the cookies a satisfying crunch and nutty flavor.
• It’s basically pecan pie but in a convenient, hand-held form!

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Chopped Pecans: The key ingredient, providing the classic pecan pie nuttiness and crunch. I roughly chop them so theres good texture in the filling.
• Butter: you’ll need butter not only for the cookie dough but for the pecan pie filling as well. Butter adds richness and a smooth texture to the filling.
• Pure Maple Syrup: helps give the filling that ooey-gooey consistency and warming flavor.
• Vanilla Extract: Enhances the flavor of the cookies.
• Dry ingredients: flour, baking soda, baking powder, cornstarch and salt. If you have made my cookie recipes before, you know I love adding in cornstarch. The cornstarch is a thickener so it helps prevent the cookies from baking too flat, and it also helps to create a super soft buttery cookie. 
• Eggs: be sure to bring them to room temperature. Adding in the extra egg yolk really help give the cookies that nice chew we’re looking for! 
• Flaky sea salt: I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and compliments this cookie really well. 

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Cream the butter and sugars together.
2. Add the eggs and vanilla.
3. Slowly add the dry ingredients just until combined.
4. Scoop cookie dough into balls then make an indent in the center of each cookie.
5. Refrigerate for 30 minutes or up to 24 hours.
6. Make the pecan pie filling.
7. Scoop just ~2 tsp. of filling into each cookie (we will add more on top after they bake).
8. Bake, add more filling on top, garnish with flaky sea salt, cool so they can set up then enjoy!

Expert Tips

• Roast the pecans prior to adding them in the filling to enhance their taste.
• Careful not to over mix the dough: once you add the flour mix just until combined. Over mixing can make the cookies tough.
• Be sure to let the pecan pie filling cool before adding it into the middle of the cookie dough. It thickens and becomes gooey once cooled, it’s too thin when its hot.
• Chill the dough for just 30 minutes helps prevent the cookies from spreading too much while baking.
• While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular. 
• Do not crowd the baking sheet. I like to bake 6 cookies at a time. Overcrowding the cookies can lead to the cookies baking into each other and creating wonky shaped cookies. We want the heat to circulate evenly around the cookies so if you find your cookies are spreading too much, bake less cookies on your sheet at one time. 

Variations and Substitutions

• Chocolate Chip Pecan Pie Cookies: Add chocolate chips to the cookie dough for a delightful combination of chocolate and pecan flavors.
• Bourbon Pecan Pie Cookies: Incorporate a small amount of bourbon into the cookie dough or the pecan topping for a sophisticated flavor twist.
• Drizzled with Caramel or Chocolate: After baking, drizzle the cookies with caramel or melted chocolate for added sweetness and a decorative touch.
• Mini Pecan Pie Cookies: Make smaller-sized cookies for bite-sized treats, perfect for parties or as a snack.
• Mini Pecan Pie Cookies: Make smaller-sized cookies for bite-sized treats, perfect for parties or as a snack.
• Almond extract can be used in place of vanilla extract.

Storage and Freezing

• I recommend keeping these at room temperature in an air tight container for just 1-2 days, and refrigerate for up to 1 week.
• Pecan pie cookies can be frozen for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or a freezer bag, separating layers with parchment paper. Thaw at room temperature when ready to eat.