These Pecan Pie Cookies capture the the rich, buttery flavor of the classic pecan pie in a chewy cookie topped with gooey and flavorful pecans.
These Pecan Pie Cookies bring all the indulgent flavors of a classic pecan pie into a perfectly portioned handheld treat. These cookies feature a tender, buttery base like you would see with a pie crust, and topped with a rich, gooey caramel-pecan filling that bakes into sweet, nutty perfection.
For more pecan infused treats you have to try my Bourbon Pecan Tart, German Chocolate Poke Cake and Vegan Pecan Pie.
Table of Contents
Recipe Ingredients
Chopped Pecans – Adds a delicious crunch and that classic pecan flavor to these cookies.
Pure Maple Syrup – Added to the topping to make that gooey pecan pie filling.
Dark Chocolate Candy Melts – To add an additional layer of sweetness on top of the cookies.
For a full list of ingredients and amounts see the recipe card below.
How to Make Pecan Pie Cookies
Step #1: In a medium bowl add the flour, cornstarch, baking soda, baking powder, and salt and stir together.
Step #2: Next, in a bowl of a stand mixer or a large mixing bowl, add the salted butter and sugars and cream together until smooth.
Step #3: Then, add in the egg, egg yolk, and vanilla and mix. Scrape the sides if needed.
Step #4: Add in the dry ingredients and mix until combined.
Step #5: Using a 2 Tbsp cookie scoop, scoop the dough into balls. Then use the back of a Tablespoon and make an indent in the center of each cookie dough ball.
Step #6: Chill the dough for at least 30 minutes or up to 24 hours in the fridge or 15 minutes in the freezer.
Step #7: While the dough is chilling, make the Pecan Pie Filling. In a saucepan over medium heat on your stovetop, add the butter, sugar, maple syrup and pecans. Allow it to melt then simmer for 3 minutes.
Step #8: Next, add the heavy cream and cinnamon and let it simmer again for another 2 minutes. Remove from the heat and allow it to cool.
Step #9: Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
Step #10: Place your chilled cookie dough balls on the prepared baking sheets 2 inches apart because the cookies will spread and add 1-2 tsp of the filling in the indention of the cookie dough.
Step #11: Bake in the oven for 10-12 minutes. At the halfway point of baking, remove the cookies from the oven and add another 1-2 teaspoons of filling on top.
Step #12: Once the cookies have finished baking add another 1-2 teaspoons of filling on the top of the cookies and place on a wire rack to cool.
Step #13: Once cooled, drizzle with chocolate candy melts if preferred, and enjoy.
FAQs
Yes. If you are using unsalted butter be sure to increase the salt from ¼ tsp to ½ tsp to balance everything out.
Some recipes that pair well with these cookies would be my Brown Sugar Glazed Ham, Balsamic Brussel Sprouts, and Red Skin Mashed Potatoes.
Storage Information
You can store these cookies in an airtight container on your counter at room temperature for up to 3 days. Or you can store in your fridge for up to 1 week.
If you want to freeze these cookies lay them in a single layer in an airtight container or freezer bag and you can freeze them for up to 2 months.
More Cookie Recipes
Pecan Pie Cookies Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter - softened
- 1/2 cup light brown sugar - packed
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
For the Pecan Pie Filling
- 6 Tbsp butter
- 1/3 cup light brown sugar - packed
- 1/3 cup pure maple syrup
- 2 cups chopped pecans
- 1/3 cup heavy cream
- 1/2 tsp ground cinnamon
- dark chocolate candy melts - optional garnish
Instructions
- In a large bowl add the flour, cornstarch, baking soda, baking powder, and salt and whisk together.
- Next, in a bowl of a stand mixer add the butter and sugars and cream together until smooth.
- Then, add in the egg, egg yolk, and vanilla and mix. Scrape the sides if needed.
- Add in the dry ingredients and mix until combined.
- Using a 2 Tbsp cookie scoop, scoop the dough into balls. Then use the back of a Tablespoon and make an indent on each cookie dough ball.
- Chill the dough for at least 30 minutes or up to 24 hours in the fridge or 15 minutes in the freezer.
- While the dough is chilling, make the Pecan Pie Filling. In a saucepan over medium heat add the butter, sugar, maple syrup and pecans. Allow it to melt then simmer for 3 minutes.
- Next, add the heavy cream and cinnamon and let it simmer again for another 2 minutes. Remove from the heat and allow it to cool.
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Place your chilled cookie dough balls on the prepared baking sheets 2 inches apart because the cookies will spread and add 1-2 tsp of the filling in the indention of the cookie dough.
- Bake in the oven for 10-12 minutes. At the halfway point of baking, remove the cookies from the oven and add another teaspoon of filling on top.
- Once the cookies have finished baking add another tsp of filling on the top of the cookies.
- Once cooled, drizzle with chocolate candy melts if preferred, and enjoy.
VIDEO
NOTES
Nutrition
YUM! Tastes just like a pecan pie but a lot easier to serve! This is a winner!