Pecan Pie Cookies
Pecan Pie Cookies pack all the flavor of a classic Southern pecan pie into a buttery, handheld treat. Soft cookie bases cradle a gooey brown sugar pecan filling—perfect for holiday trays, cookie swaps, or whenever you're craving pie without the fuss.
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.