These Pecan Pie Cookies are little bites of holiday nostalgia—think buttery cookie bases topped with gooey pecan pie filling. They’re crisp at the edges, soft in the center, and perfect for cookie exchanges or a cozy afternoon with coffee. If you love nut-forward treats, you might also enjoy these buttery pecan snowballs for another festive option.
Why You’ll Love This Pecan Pie Cookies :
- Classic pecan pie flavor in a handheld cookie — all the satisfaction without slicing a pie.
- Quick to make: simple cookie dough with an easy gooey filling.
- Crowd-pleasing for holidays, potlucks, and cookie swaps.
- Family-friendly: kids can help roll dough and fill centers.
- Make-ahead friendly: dough can be chilled, and baked cookies freeze well.
Ingredients Needed :
Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Pecan & filling
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/4 cup heavy cream
For texture tweaks
- Optional: extra chopped pecans for topping
For a slightly chewier crumb, consider techniques used in chewy oatmeal-raisin cookies recipes as inspiration.
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour and salt until a dough forms.
- Fold in the chopped pecans.
- Roll tablespoons of dough into balls and place them on baking sheets lined with parchment paper.
- In a separate bowl, whisk together the corn syrup and heavy cream.
- Make an indentation in the center of each cookie ball and fill it with the corn syrup mixture.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool slightly before transferring to a wire rack.
If you’re planning a full holiday spread, balance sweet cookies with a savory main like a comforting chicken and biscuit pot pie casserole.
Serving Suggestions Pecan Pie Cookies
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Arrange on a cookie platter with salted caramels and ginger snaps for variety.
- Pair with coffee, chai, or a lightly sweet dessert wine for a cozy treat.
- For a savory-sweet brunch spread, serve alongside handheld mains like chicken mini pot pies.
Tips for Success Pecan Pie Cookies
- Use room-temperature butter and egg for a smooth, even dough.
- Don’t overfill the indentation — a shallow well keeps the filling from overflowing while baking.
- Toast the pecans lightly for extra flavor before folding into the dough.
- If dough is sticky, chill 15–30 minutes before rolling for easier handling.
- Watch baking time carefully; remove when edges are light golden to keep centers soft.
Variation (if any)
- Chocolate-Pecan: Stir 1/3 cup mini chocolate chips into the dough for a chocolate-nut twist.
- Maple Pecan: Substitute maple syrup for corn syrup in the filling and reduce cream slightly for a maple-forward filling.
- Bourbon Pecan: Add 1 teaspoon bourbon to the corn syrup mixture for grown-up depth (optional).
FAQs
Q: Can I substitute corn syrup in the filling?
A: Yes — use light maple syrup or a mild honey, but expect a slightly different texture and flavor; the filling may be a touch softer.
Q: How should I store these cookies?
A: Keep at room temperature in an airtight container up to 3 days, or refrigerate for up to a week. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.
Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate shaped dough balls for up to 48 hours before baking, or freeze for longer. Thaw in the fridge before filling and baking.
Q: Will these cookies spread a lot while baking?
A: They spread modestly; chilling dough helps control spread and keeps the pecan pieces evenly distributed.
Q: Can I swap pecans for walnuts?
A: Yes — walnuts are a fine substitute, though the final flavor will be a bit earthier than classic pecan pie notes.
Ingredients
Dough
- 1 cup unsalted butter, softened Use room-temperature for best results.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg Use room temperature.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Pecan & Filling
- 1 cup chopped pecans Toast lightly for extra flavor.
- 1/2 cup corn syrup Can substitute with light maple syrup.
- 1/4 cup heavy cream
Optional Topping
- to taste extra chopped pecans For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour and salt until a dough forms.
- Fold in the chopped pecans.
- Roll tablespoons of dough into balls and place them on baking sheets lined with parchment paper.
- In a separate bowl, whisk together the corn syrup and heavy cream.
- Make an indentation in the center of each cookie ball and fill it with the corn syrup mixture.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and allow to cool slightly before transferring to a wire rack.
