Pecan Pie Cookies Recipe

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.

5 from 1 vote

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Cookies, Dessert, Desserts

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 317kcal

Author: Linda

Equipment

KitchenAid Stand Mixer

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

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.

Nutrition