Pecan Pie Cookies

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Pecan Pie Cookies

Yield: 24 cookies
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 10–12 minutes
Total time: About 1 hour

Ingredients

For the Cookies

  • 1 cup (226 g) unsalted butter, softened
  • ⅔ cup granulated sugar
  • ⅔ cup packed brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2¼ cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

For the Pecan Pie Filling

  • 1 cup finely chopped pecans
  • ½ cup packed brown sugar
  • ¼ cup light corn syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon heavy cream or milk

Instructions

1. Make the Cookie Dough

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes.
  3. Beat in the egg and vanilla.
  4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
  6. Cover and chill the dough for 30 minutes.

2. Make the Pecan Filling

  1. Place the brown sugar, corn syrup, butter, vanilla, salt, and cream in a small saucepan.
  2. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture becomes smooth and slightly thickened, about 2–3 minutes.
  3. Remove from the heat and stir in the chopped pecans.
  4. Let the filling cool for several minutes.

3. Shape the Cookies

  1. Scoop about 1½ tablespoons of dough per cookie and roll into balls.
  2. Place on the prepared baking sheets, leaving about 2 inches between each.
  3. Using your thumb or the back of a small spoon, gently make a deep indentation in the center of each dough ball.
  4. Spoon about 1 teaspoon of pecan filling into each indentation.

4. Bake

Bake for 10–12 minutes, until the edges are lightly golden and the centers look set.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Optional Drizzle

For an extra-special finish, melt ½ cup white or semi-sweet chocolate chips and drizzle over the cooled cookies.

Tips

  • Don’t overfill the cookies—the pecan mixture can bubble as it bakes.
  • Chill the dough if it feels too soft to shape.
  • For the best flavor, toast the pecans for 5–7 minutes at 350°F before chopping.
  • Store in an airtight container at room temperature for up to 4 days.
  • The cookies can be frozen for up to 2 months.

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