Pecan Pie Cookies
These Pecan Pie Cookies combine two of your favorite baked goods! Soft and chewy cookie dough paired with homemade pecan pie filling makes for the perfect addition to any cookie swap or holiday cookie platter.
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Buttery cookies inspired by a classic pie are the perfect treat! Whether you're looking to switch up your holiday baking or you want a nostalgic dessert any time of year, these pecan thumbprint cookies are sure to satisfy.
Why this Recipe Works
This amazing pecan pie cookie recipe is going to become a go-to for the holiday season and beyond! A delicious base similar to a shortbread cookie is paired with a sweet and nutty filling for an unforgettable treat.
Fans of pecan pie will love this fun new spin on the dessert. Great for parties, gatherings, or any time you're craving something comforting and delicious.
If you love these cookies, try my Maple Bourbon Pecan Pie or these Caramel Pecan Oatmeal Cookies for even more nutty goodness!
Ingredients Needed
- Unsalted Butter: You can use salted just cut back on the salt added.
- Light Brown Sugar: I prefer light brown sugar for a slightly sweeter result, but dark brown sugar can also be used.
- Dark Corn Syrup: This gives the pecan pie filling a nice gooey consistency.
- Pecans: Give it that perfect crunchy texture.
- Heavy Cream: Helps thicken the filling and makes it rich and flavorful.
- Ground Cinnamon: Added warmth and spice.
- Granulated Sugar: Gives it that extra sweetness.
- Egg: Room temperature is always recommended.
- Vanilla Extract
- All Purpose Flour: Make sure to spoon your flour into the meaning cups and level off the top with a knife.
- Baking Soda and Baking Powder: Using both leavening agents creates cookies that are tender and airy.
- Salt: leave out if using salted butter.
- Semi Sweet Chocolate Chips: Pair amazingly with the nutty pecans and the sweetness of the filling.
How to Make these Pecan Pie Cookies
- Step 1: Melt butter in a saucepan.
- Step 2: Add the brown sugar and corn syrup and whisk until combined.
- Step 3: Pour pecans into the mixture along with cinnamon and cream. Bring to a simmer and cook 2 minutes, then remove from heat.
- Step 4: Let the mixture cool completely.
- Step 5: In a large bowl, combine dry ingredients (flour, baking soda, baking powder, and salt).
- Step 6: In a separate bowl, mix wet ingredients (butter, brown sugar, granulated sugar). Once combined, mix in the egg and vanilla.
- Step 7: Stir dry ingredients into the sugar mixture and combine into a dough. Cover and refrigerate for an hour or so.
- Step 8: Scoop the dough in tablespoons onto a cookie sheet, then make a divot in each dough ball and add a scoop of pie filling to the center of each cookie.
Recipe Tips
- These cookies will spread as they bake, so be sure to give them plenty of room on the baking sheet.
- Be sure to give the cookies time to chill after adding the filling and before baking--this will prevent them from spreading too far.
- A tart taper mold is a great way to make evenly sized divots in all of the cookies, but the back of your scooper can also be used.
- Keep leftovers in an airtight container at room temperature for about 3 days. In warmer and more humid climates, it may be better to refrigerate them.
- If you're storing the cookies in layers, use pieces of parchment paper or wax paper to prevent them from sticking together.
Recipe FAQ's
Should I toast the pecans first?
You don't need to toast the pecans before combining with the other filling ingredients, but if you want a more complex nutty flavor you absolutely can!
Can I use another kind of nut?
Walnuts or almonds can be used in addition to the pecans, but if you remove the pecans entirely you'll end up with a much different flavor.
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Pecan Pie Cookies
This amazing pecan pie cookie recipe takes the classic baked dessert and turns it into a delicious and handheld treat, perfect for the holidays!
Equipment
Ingredients
For the Pecan Filling
- ⅓ cup unsalted butter
- ⅓ cup light brown sugar
- ⅓ cup dark corn syrup
- 2 cup pecans chopped
- ¼ cup heavy cream
- ¼ teaspoon ground cinnamon
Cookie Dough
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 2 2/3 cups all-purpose flour, spooned & leveled, plus extra for forming (*if using a tart taper tool)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Semi sweet Chocolate chips melted, optional for garnish
Instructions
Pecan Filling
- In a small sauce pan over medium heat add the butter and whisk until melted. Add the light brown sugar and corn syrup and cook for about 2-3 minutes stirring occasionally until combined.
- Add in the pecans, heavy cream and cinnamon. Mix together and simmer again for 2 minutes. Remove from the heat and let cool completely. It will thicken as it cools.
- In a medium bowl mix together the flour, baking soda, baking powder and salt. Set aside.
Cookie Dough
- In a large bowl combine the softened butter, granulated sugar and light brown sugar and mix on medium speed using a hand mixer for about 2 minutes, until light in color and fluffy. Add the egg and vanilla extract and mix again.
- Add the flour mixture to the creamed butter/sugar mixture and beat on low speed together until everything is incorporated. Cover with plastic wrap and refrigerate for about 1 hour.
- Scoop the dough using a 1 tablespoon sized scoop, roll into a smooth ball then place onto a parchment lined cookie sheet about 3 inches apart with no more than 9 cookies per pan.
- Press a tablespoon or use a flour-dipped tart taper mold into the center of each dough ball to make an indentation. Make sure to press to make a space for the pecan filling but do not go through the bottom of the dough and ensure there are ‘tall’ sides around the space of each pressed cookie. Spoon a generous 1 teaspoon of the pecan filling into each cookie, the leftover filling will be used for additional topping after baking.
- Place the filled cookies into the refrigerator for 10 minutes then preheat the oven to 375 degrees F, keeping the cookies chilled until ready to bake.
- Bake the cookies for 8-10 minutes until they are golden brown.
- Let the cookies cool for 3-5 minutes on the baking tray, then add another teaspoon of the remaining filling. Gently spread the additional filling onto the baked cookies.
- Drizzle with melted semi-sweet chocolate chips for an added garnish.
Notes
- Store leftovers in an airtight container at a cool room temperature for about 3 days. If in a humid climate, refrigerate cooled leftover cookies. Allow the cookies to sit at room temperature for about 10 minutes after removing from the chiller.
- Using a tart taper mold is easier, however you can also use the back side of the scoop, making an indent into the center of the dough ball then gently pressing down. Form the cookie to make sure
- These cookies will spread during baking, more than a traditional chocolate chip cookie- so make sure there is space in between so they don’t bake attached to each other. Also, chilling them after filling for the 10 minutes helps reduce the amount of space the cookies may spread, as well as ensuring there are sides to the wells created.
Nutrition
Serving: 1cookieCalories: 292kcalCarbohydrates: 26gProtein: 3gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 37mgSodium: 78mgPotassium: 114mgFiber: 2gSugar: 13gVitamin A: 370IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
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