If you have a love for both classic pecan pie and irresistible cookies, this Pecan Pie Cookies Recipe is your new best friend in the kitchen. These little bites bring all the rich, gooey, nutty flavors of pecan pie, but in a perfectly portable, delightfully chewy cookie form. From the buttery, tender cookie base to the luscious, caramelized pecan topping, every bite feels like a warm hug from your favorite dessert. Whether you’re baking for holiday gatherings, a cozy afternoon treat, or just because, these cookies will quickly become a beloved, go-to recipe that fills your home with the most inviting aroma.
Ingredients You’ll Need
Don’t let the list intimidate you—each ingredient in this Pecan Pie Cookies Recipe is carefully chosen to deliver exquisite flavor and texture, making the whole process straightforward and rewarding. From the richness of real butter to the chewy, nutty topping, everything plays a crucial part.
- 1 cup unsalted butter (softened): Gives the dough a tender, melt-in-your-mouth crumb while boosting flavor.
- 1 cup light brown sugar (firmly packed): Adds moisture and a subtle, caramel-like sweetness to the cookies.
- ½ cup granulated sugar: Balances the sweetness and helps with the cookie’s texture.
- 2 large eggs (room temperature recommended): Binds ingredients, adds richness, and improves cookie structure.
- ½ teaspoon vanilla extract: Enhances the overall flavor with a warm, familiar note.
- 3 ½ cups all-purpose flour: The sturdy base for your soft yet structured cookies.
- ¼ cup cornstarch: Makes the cookies extra tender and delicate.
- 2 teaspoons baking powder: Helps the cookies rise just enough without spreading too much.
- ½ teaspoon baking soda: Works with acids to give proper leavening and color.
- 1 teaspoon salt: Enhances all the sweet and nutty flavors.
- â…” cup light brown sugar (for filling): Creates the gooey, caramel richness of pecan pie filling.
- ½ cup unsalted butter (for filling): Adds creaminess and richness to the topping.
- â…“ cup dark corn syrup: Brings that signature sticky sweetness unique to pecan pie.
- ¼ teaspoon salt (for filling): Balances the sweetness in the filling.
- 1 heaping cup chopped toasted pecans: Delivers a wonderfully crunchy texture and authentic nutty flavor.
- 2 tablespoons heavy cream: Adds smoothness to the pecan filling.
- 1 teaspoon vanilla extract (for filling): Completes the rich flavor profile with warmth and depth.
How to Make Pecan Pie Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming together the softened butter with both the light brown sugar and granulated sugar until your mixture is fluffy and light—this is key for that perfect cookie texture. Beat in the eggs one at a time and add the vanilla extract, ensuring everything is smoothly combined. In another bowl, whisk your dry ingredients: the flour, cornstarch, baking powder, baking soda, and salt. Gradually mix the dry into the wet ingredients, scraping the sides often so nothing is missed. After that, cover the dough and chill it for 30 minutes. Chilling is essential because it helps the cookies keep their shape and develop better flavor.
Step 2: Shape and Bake the Cookies
Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Once chilled, scoop the dough using a 2-Tablespoon measure and roll into smooth balls with your palms. Arrange them evenly on your baking sheets, giving them enough space to bake without sticking together. Bake for about 10 to 12 minutes until the edges start to turn a lovely light golden brown. Don’t skip using a clean tablespoon or cookie scoop to press an indent or nest into the warm cookie immediately after baking, creating the perfect little pocket for the filling without breaking the cookie’s structure.
Step 3: Make the Pecan Pie Filling
While the cookies cool completely (a must before adding the filling), combine the ingredients for the pecan pie topping in a saucepan over medium-low heat. Stir together the butter, light brown sugar, corn syrup, and salt until the mixture boils and reaches about 236-240 degrees Fahrenheit—the softball stage. Remove from heat and mix in the toasted pecans, heavy cream, and vanilla extract. Let this thick, golden filling sit for 5 minutes so it can set slightly and become easier to handle.
Step 4: Fill and Finish
Spoon generous rounded tablespoons of the pecan pie filling into the indents on your cooled cookies. Let them sit at room temperature until the filling cools and firms up—this way, every bite delivers that luscious, chewy, nut-packed goodness without being too sticky or runny.
How to Serve Pecan Pie Cookies Recipe
Garnishes
These cookies are gorgeous on their own, but a light dusting of powdered sugar or a drizzle of melted chocolate can add that extra touch of celebration. For a rustic look, sprinkle a few chopped pecans on top of the filling before it cools, creating texture and visual appeal that makes guests reach for seconds instantly.
Side Dishes
Pair your Pecan Pie Cookies Recipe with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. A hot cup of coffee or chai latte also complements the warm spices and sweet nuts beautifully, making any afternoon feel extra special.
Creative Ways to Present
Serve these cookies on a festive platter surrounded by fresh pecans and autumn leaves or wrap them individually in cellophane with a ribbon for lovely homemade gifts. You can even stack smaller sizes to create a cookie tower—perfect for parties and holiday buffets.
Make Ahead and Storage
Storing Leftovers
Store your Pecan Pie Cookies Recipe in an airtight container at room temperature for up to 3 days. Keeping them sealed tightly preserves the chewy texture without drying out the cookies or topping.
Freezing
You can freeze the unfilled cookie bases in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. When ready, thaw, bake, and add the filling fresh for the best flavor and texture.
Reheating
If you want to gently warm your filled cookies, place them in a low oven (around 275 degrees Fahrenheit) for 5 minutes. This revives the buttery aroma without melting the topping too much.
FAQs
Can I substitute pecans with other nuts?
Definitely! Walnuts or almonds work beautifully if pecans aren’t your favorite or if you want a twist. Just be sure to toast them to bring out full flavor.
How do I know when the pecan filling is ready?
The filling reaches the perfect softball stage between 236 and 240 degrees Fahrenheit. If you don’t have a candy thermometer, test it by dropping a bit of the hot filling into cold water—it should form a soft, pliable ball.
Can these cookies be made gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free all-purpose blend. Just make sure your blend includes xanthan gum for the best texture results.
Do I have to chill the dough?
Chilling the dough is strongly recommended as it helps the cookies keep their shape and enhances flavor. If you’re short on time, chill for at least 15 minutes, but 30 is ideal.
How long do these cookies stay fresh?
Properly stored, these cookies stay fresh for about 3 days at room temperature. The filling’s texture is best enjoyed within this timeframe for maximum gooeyness.
Final Thoughts
This Pecan Pie Cookies Recipe is one of those magical desserts that combines nostalgia with convenience, transforming your favorite pie filling into fun, handheld cookies. I can’t wait for you to try it and experience how the tender cookie base and sweet, nutty topping come together effortlessly. It’s a real crowd-pleaser and just the kind of treat that makes baking feel like a warm, joyful celebration. Happy baking!
Print
Pecan Pie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 23 servings
- Category: Dessert/Cookie
- Method: Baking
- Cuisine: American
Description
Delight your taste buds with these Pecan Pie Cookies, featuring a tender, buttery cookie base filled with a rich, gooey pecan pie-style topping. These cookies perfectly capture the classic flavors of pecan pie in a convenient, handheld treat. Ideal for holiday gatherings or any special occasion, they offer a delightful combination of crisp edges, a soft center, and a sweet nutty topping.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (firmly packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- ½ teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Filling
- â…” cup light brown sugar (firmly packed)
- ½ cup unsalted butter
- â…“ cup dark corn syrup
- ¼ teaspoon salt
- 1 heaping cup chopped toasted pecans
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the cookie dough. In a large mixing bowl, use an electric mixer to beat the softened butter with both the light brown and granulated sugars for several minutes until the mixture is light and fluffy. This step ensures your cookies are tender and have a nice crumb.
- Add eggs and vanilla. Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly to combine all wet ingredients smoothly.
- Combine dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This blend helps create a soft yet structured cookie base.
- Mix dry ingredients into wet. Gradually incorporate the dry mixture into the wet ingredients, stirring well after each addition. Use a spatula to scrape the sides and bottom of the bowl to ensure even mixing without overworking the dough.
- Chill the dough. Cover the dough bowl with plastic wrap and refrigerate it for 30 minutes. This chilling step improves the dough’s texture and helps the cookies maintain their shape during baking.
- Preheat oven and prepare baking sheets. Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even cooking.
- Shape and bake cookies. After chilling, scoop 2-Tablespoon (approximately 45g) portions of dough and gently roll into smooth balls. Place them on the prepared baking sheets at least 2 inches apart. Bake for 10-12 minutes until edges start to brown slightly—do not under-bake to ensure cookies hold their shape when filled.
- Create nests in cookies. Right after removing cookies from the oven, use the back of a clean Tablespoon or cookie scoop to press an indent in the center of each cookie, creating a nest for the filling. Make the indent slightly wider than the scoop size for ample filling.
- Cool the cookies. Allow all the baked cookies to cool completely on a wire rack before filling to prevent melting or runny filling.
- Prepare the pecan pie filling. In a medium saucepan over medium-low heat, combine the light brown sugar, butter, dark corn syrup, and salt. Stir frequently until the mixture reaches a boil, then maintain boiling until it reaches 236-240°F (113-116°C), which is the softball stage, typically about 5-10 minutes. This temperature ensures the right consistency for the filling.
- Finish the filling. Remove the pan from heat and immediately stir in the chopped toasted pecans, heavy cream, and vanilla extract. Mix until well combined.
- Fill the cookies. Let the filling sit for about 5 minutes to thicken slightly. Then, spoon a rounded Tablespoon of the pecan filling into each cookie nest. Allow the filled cookies to cool completely so the filling sets before serving and enjoying.
Notes
- Make sure the butter is softened but not melted for the best cookie texture.
- Do not under-bake the cookies; they should have slightly browned edges for structure.
- Use a candy thermometer to accurately reach the softball stage for perfect pecan filling consistency.
- Toast pecans ahead of time to enhance their flavor before chopping and adding to the filling.
- Cookies are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 3 days.
