Pecan Pie cookies Recipe tastes like a mini pecan pie married to a buttery shortbread cookie, with toasty pecans and a caramel-kissed center. It suits holiday cookie trays, bake sales, and Tuesday nights alike, and the total time lands right around 1 hour. I once hid a few behind the pickle jar and felt zero guilt.
Easy Pecan Pie cookies Recipe
Pecan Pie cookies Recipe uses a one-bowl dough and a quick stovetop pecan filling, so you move fast from craving to cookie plate. You mix soft butter with sugar, add flour, and chill the dough while the filling comes together in minutes. The process feels simple, and the results taste bakery-level.
I shaped these as thumbprints, which keeps the pecan filling tidy. You scoop, press, fill, and bake. The short chill keeps the cookies from spreading, and the filling sets as the cookies cool.
Ingredients You Need
Cookie dough
- 1/2 cup unsalted butter, softened to room temp
- I like a high-fat butter for richer flavor.
- 1/2 cup packed light brown sugar
- Dark brown sugar works and adds deeper molasses notes.
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- Spoon and level or weigh for accuracy. A 1:1 gluten-free blend works if it includes xanthan.
- 1 tablespoon cornstarch
- This softens the crumb. You can skip it, but the texture improves with it.
- 1/4 teaspoon fine salt
Pecan filling
- 1 and 1/2 cups pecans, chopped
- Toast them for deeper flavor. Buy pre-chopped to save time.
- 3 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 1/4 cup maple syrup or light corn syrup
- Maple adds flavor, corn syrup sets a bit firmer.
- 2 tablespoons heavy cream
- Half-and-half works in a pinch.
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 teaspoon bourbon for a grown-up twist
Pantry shortcuts
- Use thick jarred caramel sauce plus chopped toasted pecans instead of cooking the filling. Warm the caramel so it spoons easily.
- Buy pre-toasted nuts from the baking aisle to skip a step.
Equipment
- Mixing bowl and a hand mixer or a stand mixer
- Small saucepan and a heatproof spatula
- Sheet pans lined with parchment
- Cookie scoop, about 1 tablespoon size
- Measuring spoons and cups
- A 1/2 teaspoon measuring spoon or your thumb to make the wells
- Wire rack
How to Make Pecan Pie cookies
- Prep: 20 minutes
- Cook: 12 minutes per batch
- Total: about 1 hour, including chilling and cooling
- Heat the oven to 350°F. Line two sheet pans with parchment. Spread pecans on a pan and toast for 6 to 8 minutes until fragrant, then set them aside to cool.
- Beat softened butter and brown sugar in a bowl until creamy and fluffy, about 1 to 2 minutes. Mix in the egg yolk and vanilla until smooth.
- Add flour, cornstarch, and salt. Mix on low until the dough forms and no dry streaks remain. Chill the bowl for 20 minutes to firm it up.
- Scoop level tablespoons of dough and roll them into balls. Place them 2 inches apart on the lined pans. Use your thumb or a 1/2 teaspoon measure to press a deep well in each center.
- Make the filling. Melt butter, brown sugar, maple or corn syrup, cream, and salt in a small saucepan over medium heat, stirring until smooth and just bubbling at the edges, 2 to 3 minutes. Stir in vanilla, bourbon if using, and the chopped toasted pecans.
- Spoon about 1 teaspoon of warm pecan filling into each well. Pack it gently so it sits snug inside the indent without overflowing.
- Bake one pan at a time for 10 to 12 minutes until the edges look set and slightly golden. If the wells puff, press them gently with the back of a spoon right after baking.
- Cool the cookies on the pan for 5 minutes, then move them to a rack. The filling will firm up as they cool. Try not to eat them all while they rest.
Tips
- Weigh the flour or use the spoon and level method to avoid a dry, crumbly dough.
- Chill the dough for 20 minutes so the cookies hold shape and keep a tidy well.
- Toast the pecans to boost flavor and crunch.
- Keep the filling warm while you portion it. Warm filling sits neatly and sets better.
- Do not overfill the wells, or the filling will spill onto the pan.
- Line pans with parchment for easy release and even browning.
- Pull the cookies when the edges just set. Overbaking dries the cookie base.
- Re-press the wells right after baking if they rose in the oven.
- Let the cookies cool before stacking so the filling can firm up.
Variations I’ve Tried
- Chocolate drizzle: Melt 2 ounces dark chocolate and zigzag over cooled cookies for a candy-bar vibe.
- Salted maple: Use maple syrup in the filling and finish with a tiny pinch of flaky sea salt.
- Bourbon pecan: Stir 1 to 2 teaspoons bourbon into the filling off the heat for warmth and aroma.
- Cinnamon spice: Add 1/2 teaspoon cinnamon to the dough and a pinch to the filling for cozy notes.
- Gluten-free: Use a 1:1 baking blend with xanthan. Chill the dough a bit longer for cleaner wells.
- Dairy-free: Swap vegan butter and full-fat coconut milk for the cream. The filling will set slightly softer.
How to Serve Pecan Pie cookies
Serve these cookies at room temp so the shortbread base stays tender and the pecan center holds together. Add a light pinch of flaky salt right before serving for a sweet-salty finish. Pair with hot coffee, spiced tea, or a scoop of vanilla ice cream if you feel festive. They shine on a Thanksgiving dessert platter and at holiday cookie swaps.
Make-Ahead and Storage
Chill the formed dough balls on a sheet pan, press the wells, then freeze until firm. Move them to a freezer bag and bake from frozen, adding 1 to 2 minutes to the bake time. You can also cook the filling, cool it, and refrigerate it for up to 4 days, then warm it gently before filling.
Store baked cookies in an airtight container at room temp for 3 to 4 days. For longer storage, freeze them in a single layer, then stack with parchment between layers for up to 2 months. Refresh at 300°F for 4 to 5 minutes and cool before serving.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and brown sugar until light and fluffy. Add flour and salt, mixing until a dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet and gently press to flatten, making a shallow indentation in the center.
- Bake the cookies for 8 minutes. While baking, prepare the pecan pie filling by combining chopped pecans, corn syrup, granulated sugar, eggs, and vanilla extract in a bowl.
- Remove partially baked cookies from the oven. Spoon about a teaspoon of pecan filling into the center of each cookie.
- Bake for an additional 7 minutes, or until filling is set and edges are golden.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.