There’s something undeniably nostalgic and comforting about pecan pie. But what if you could take everything you love about this Southern classic and wrap it up into a soft, buttery cookie? That’s exactly what you get with these Pecan Pie Cookies — a bite-sized treat that delivers all the gooey, nutty, caramelized flavor of pecan pie in a portable, perfectly portioned cookie.
I first made these for a holiday cookie exchange years ago, and they quickly became one of the most requested recipes in my collection. Every bite is a warm blend of brown sugar, toasted pecans, and rich vanilla wrapped in a tender butter cookie base. They're perfect for Thanksgiving dessert tables, Christmas cookie platters, or anytime you're craving a little indulgence. Plus, they’re easy to make, require simple ingredients, and taste just as impressive as they look.
Why You’ll Love Pecan Pie Cookies
- Classic Pecan Pie Flavor in Cookie Form: All the gooey, nutty goodness of pecan pie without the need for a fork.
- Quick and Easy: No complicated doughs or chilling required (unless you want extra shape control).
- Perfect for Holidays: A hit at cookie swaps, potlucks, or Thanksgiving dessert buffets.
- Small Batch Friendly: Makes just 12 cookies, but easily doubled for a crowd.
- Elegant Yet Homey: These look bakery-fancy but come together with pantry staples.
- Freezer-Friendly: Make ahead and freeze the dough or the baked cookies.
Ingredients You’ll Need
For the Cookie Dough:
- ½ cup unsalted butter, softened
Bring to room temperature for easier creaming. - ⅓ cup brown sugar, packed
Light brown sugar adds a subtle molasses flavor. - 1 large egg yolk
Adds richness and binds the dough. - 1 teaspoon vanilla extract
Use pure vanilla for the best flavor. - 1 cup all-purpose flour
The structure of the cookie. - ¼ teaspoon salt
Balances the sweetness.
For the Pecan Pie Filling:
- ½ cup chopped pecans
Toast lightly to bring out their full flavor. - ¼ cup brown sugar, packed
Creates that gooey, caramel-like texture. - 2 tablespoons heavy cream
Adds richness and smoothness to the filling. - ¼ teaspoon vanilla extract
Rounds out the flavor.
Step-by-Step Instructions
- Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Cookie Dough
- In a large bowl, cream together the softened butter and ⅓ cup brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg yolk and 1 teaspoon vanilla extract. Mix well to combine.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until a soft dough forms.
- Form the Cookies
- Scoop about 1 tablespoon of dough and roll it into a ball.
- Place on the prepared baking sheet and flatten slightly with your palm.
- Use your thumb or the back of a spoon to create a small well in the center of each cookie.
- Make the Pecan Filling
- In a small bowl, mix together chopped pecans, ¼ cup brown sugar, heavy cream, and ¼ teaspoon vanilla extract until combined.
- The filling should be thick and slightly sticky.
- Fill and Bake
- Spoon about 1 teaspoon of filling into the center of each cookie.
- Bake for 12 to 15 minutes, or until the edges are golden and the filling is bubbling.
- Cool Completely
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely before serving.
Serving and Storage Tips
- Serve: These cookies are best enjoyed at room temperature or slightly warmed.
- Pair With: A cup of coffee, milk, or hot apple cider makes a perfect pairing.
- Storage:
- Store in an airtight container at room temperature for up to 4 days.
- Refrigerate to extend shelf life to 7 days.
- Freezing Tips:
- Freeze baked cookies in a single layer, then transfer to a zip-top bag.
- You can also freeze the dough balls and add filling just before baking.
Helpful Notes
- Chill the Dough: If your kitchen is warm or you want perfectly shaped cookies, chill the dough for 30 minutes before baking.
- Toast the Pecans: Lightly toast chopped pecans in a dry skillet for 3-5 minutes to intensify their flavor.
- Double the Batch: This recipe makes 12 cookies, but it doubles beautifully for larger batches.
- No Heavy Cream?: Use half-and-half or whole milk in a pinch, but the texture may be slightly less rich.
- Customize the Filling: Add a pinch of cinnamon or a drizzle of maple syrup to the pecan mixture for an extra layer of flavor.
Frequently Asked Questions
- Can I use store-bought pie filling instead?
You can, but the homemade pecan filling is much more flavorful and better suited to cookies. - Do I need to refrigerate the dough?
It’s optional, but chilling helps the cookies hold their shape better and prevents excessive spreading. - How do I toast pecans?
Toast in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. - Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend. - Can I freeze these cookies?
Absolutely. Freeze baked cookies or raw dough balls for up to 3 months.
Final Thoughts
If you’re looking for a dessert that captures the spirit of pecan pie but takes a fraction of the time and effort, these Pecan Pie Cookies are for you. They combine rich, nutty filling with soft, buttery cookie dough in a way that’s downright addictive. I’ve made them for Thanksgiving, cookie exchanges, and rainy-day cravings, and they’re always met with rave reviews.
Once you bake a batch, don’t be surprised if they disappear in a flash. They look charming, taste incredible, and are practically foolproof. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed win.
If you try them out, I’d love to hear how they turned out or see your creations. Tag your cookie photos or leave a comment—these little bites of pecan perfection deserve to be shared!
Pecan Pie Cookies
Ingredients
Cookie Dough:
- ½ cup unsalted butter softened
- ⅓ cup brown sugar packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
Pecan Filling:
- ½ cup chopped pecans
- ¼ cup brown sugar packed
- 2 tablespoons heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and ⅓ cup brown sugar until light and fluffy.
- Mix in the egg yolk and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients to form a soft dough.
- Roll dough into 1-tablespoon balls. Place on prepared sheet and flatten slightly.
- Use your thumb or a spoon to create a small well in the center of each dough ball.
- In a small bowl, mix chopped pecans, ¼ cup brown sugar, heavy cream, and ¼ teaspoon vanilla to form the filling.
- Spoon 1 teaspoon of filling into each cookie center.
- Bake for 12–15 minutes, or until edges are golden and filling is bubbly.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Chill dough for 30 minutes to prevent spreading and enhance shape.
- Toast pecans before mixing for deeper flavor.
- Store in airtight container at room temperature for 4 days or refrigerate up to a week.
- Freeze baked cookies or unfilled dough balls for up to 3 months.
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