These delightful Pecan Pie Cookies transform the beloved Southern classic dessert into a handheld treat. With a buttery, chewy cookie base and a gooey, sweet pecan filling, they capture all the flavors of traditional pecan pie in a convenient bite-sized form.
Why You'll Love This Recipe
These Pecan Pie Cookies offer the perfect balance of textures—crisp edges with soft centers and that signature pecan pie gooeyness we all crave. They're simpler to make than a full pie but deliver the same satisfying flavor combination. Perfect for holiday cookie exchanges, family gatherings, or when you want just a taste of pecan pie without committing to a whole dessert. The thumbprint style makes them visually appealing, and the concentrated pecan filling provides that rich, caramelized flavor in every bite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter provides the rich foundation for these cookies, creating that melt-in-your-mouth texture that makes them irresistible. Make sure it's properly softened for the best incorporation.
Brown sugar brings deep caramel notes to both the cookie dough and filling, enhancing that classic pecan pie flavor profile. The molasses content helps keep the cookies moist while adding complexity.
Egg yolk acts as a binding agent in the cookie dough while adding richness and helping to create that perfect chewy texture.
Vanilla extract adds warmth and aromatic sweetness that complements the nutty pecans perfectly.
All-purpose flour provides the structure for the cookies, allowing them to hold their shape while maintaining a tender crumb.
Pecans are the star of the filling, offering their distinctive buttery flavor and satisfying crunch. Chopping them allows for more even distribution in the filling.
Corn syrup or maple syrup creates that signature gooey texture in the filling. Maple syrup adds a more complex flavor if you prefer a less traditional but equally delicious variation.
Heavy cream adds richness to the filling and helps create that luscious, caramel-like consistency.
Cinnamon brings a warm, spicy note that enhances the nutty flavor of the pecans and evokes holiday baking memories.
Salt is crucial in both components to balance the sweetness and enhance all the other flavors.
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract until well combined.
- Add flour and salt, stirring until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or the back of a teaspoon to make an indent in the center of each ball.
- In a small bowl, combine all pecan filling ingredients: chopped pecans, brown sugar, syrup, cream, cinnamon, and salt. Stir well.
- Spoon about 1 teaspoon of pecan mixture into each cookie indentation.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and Timing
This recipe yields approximately 20 cookies. The preparation takes about 15 minutes, and baking time is 12-14 minutes, for a total time of about 30 minutes. Each cookie contains approximately 130 calories, making them a reasonably portioned sweet treat.
Variations
Chocolate Pecan Pie Cookies: Add mini chocolate chips to the pecan filling for a chocolate pecan pie flavor.
Bourbon Pecan Pie Cookies: Add 1 teaspoon of bourbon to the pecan filling for a sophisticated adult version.
Coconut Pecan Cookies: Add 2 tablespoons of shredded coconut to the filling for a tropical twist.
Salted Caramel Pecan Cookies: Drizzle cooled cookies with salted caramel sauce for an extra decadent treat.
Vegan Version: Use plant-based butter, a flax egg, and coconut cream instead of heavy cream for a vegan-friendly option.
Storage/Reheating
These Pecan Pie Cookies will stay fresh in an airtight container at room temperature for 3-4 days. For longer storage, you can refrigerate them for up to a week.
For freezing, place the completely cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They'll keep well for up to 3 months. Thaw at room temperature for about an hour before serving.
To restore freshness to cookies that have been stored for a few days, warm them in a 300°F oven for 3-5 minutes, or microwave individual cookies for 10-15 seconds. This will soften them slightly and revive their buttery aroma.
FAQs
Why did my cookie dough turn out too crumbly?
If your cookie dough is too crumbly, it likely means there's not enough moisture. This can happen if your butter wasn't soft enough or if you added too much flour. Try adding a teaspoon of milk or an extra tablespoon of softened butter and gently working it into the dough until it comes together.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and keep it refrigerated. You can also freeze the shaped cookies (before adding filling) for up to a month. When ready to bake, thaw in the refrigerator, add the filling, and bake as directed.
Why is my pecan filling too runny?
The filling should be thick enough to spoon into the cookie indentations. If it's too runny, you might need to add a few more chopped pecans. Remember that the filling will set more as it bakes and cools.
Can I use light brown sugar instead of dark brown sugar?
Yes, you can use either light or dark brown sugar depending on your preference. Dark brown sugar will give a more pronounced molasses flavor, while light brown sugar will result in a milder taste.
How do I know when these cookies are done baking?
The cookies are done when the edges are lightly golden and the centers appear set but still slightly soft. The filling may still look a bit jiggly but will set as the cookies cool.
What if I don't have a cookie scoop to make even-sized cookies?
A tablespoon measure works well for portioning cookie dough. Alternatively, you can roll the dough into a log, refrigerate until firm, and then slice it into even pieces.
Can I substitute the pecans with another type of nut?
Yes, walnuts work wonderfully as a substitute for pecans in this recipe. You could also try a mix of nuts for a different flavor profile.
Why did my cookies spread too much during baking?
If your cookies spread too much, the butter might have been too warm. Chilling the shaped cookies for 15-20 minutes before baking can help them maintain their shape better.
Can I double this recipe?
Yes, this recipe doubles well. Just make sure you have enough baking sheets and cooling racks ready, and work in batches if necessary.
How can I make deeper indentations that hold more filling?
For deeper indentations that hold more filling, press your thumb or a measuring teaspoon firmly into each dough ball. If the indentations lose their shape during baking, you can gently press them again right after the cookies come out of the oven while they're still warm.
Conclusion
These Pecan Pie Cookies offer all the beloved flavors of a traditional pecan pie in a convenient, hand-held format. Perfect for holiday gatherings, cookie exchanges, or simply satisfying a sweet tooth craving, they strike the ideal balance between a chewy cookie base and gooey, caramelized pecan topping. Their bite-sized nature makes them less intimidating to prepare than a full pie while still capturing that signature Southern comfort in every bite. Whether you follow the classic recipe or explore one of the variations, these delightful treats are sure to become a favorite in your baking repertoire.
