I have to confess, I’m obsessed with these pecan pie cookies! The first time I baked them, they were gone before I even realized it. These cookies perfectly blend the buttery richness of shortbread with the gooey, nutty filling of pecan pie.
Plus, they’re easier to make than a full pie. Trust me, once you try this pecan pie cookies recipe, you’ll want them in your rotation for every special occasion (and maybe some not-so-special ones, too!). Check out the ultimate crack burgers recipe that’s packed with flavor to enhance the state.
Ingredients for the Perfect Pecan Pie Cookies Recipe
Want to know what makes these cookies so amazing? It’s all about the ingredients. Here’s what you’ll need and why each one is essential:
- Butter – The base of both the cookie dough and the filling. Use unsalted butter to have better control of salt levels, and if possible, brown the butter for a deep, nutty flavor.
- Brown sugar – This adds a rich, caramel-like sweetness to the filling. Light brown sugar gives a subtle molasses touch, while dark brown sugar amps it up.
- Granulated sugar – Used in the cookie dough for a light sweetness and to help create a delicate texture.
- Corn syrup – This helps the filling achieve that silky, gooey consistency. You can substitute maple syrup, but the texture may vary slightly.
- Pure vanilla extract – A splash of vanilla adds warmth and depth. Use the best vanilla you can find for that extra wow factor.
- Egg yolk – A single yolk in the dough ensures a soft yet stable cookie base.
- Heavy cream – Adds richness to the filling, balancing the sweetness beautifully.
- All-purpose flour – The key to that tender shortbread-like cookie.
- Salt – Enhances the flavors and balances the sweetness in both the dough and filling.
- Pecans – The star ingredient, bringing crunch and nuttiness. Toast them beforehand for maximum flavor!
Note: The recipe yields approximately 13 cookies, perfect for a small gathering or indulging over a weekend.
Creative Variations for Your Pecan Pie Cookies
Looking to mix things up? Here are some variations to make these cookies your own:
- Dairy-Free Version – Swap the butter with a vegan alternative, such as coconut oil or dairy-free margarine. Use coconut cream instead of heavy cream in the filling.
- Sugar-Free Option – Replace brown sugar and granulated sugar with a sugar substitute like erythritol or monk fruit sweetener. Use sugar-free maple syrup for the filling.
- Extra Flavor Add-Ins – Mix in a touch of cinnamon or nutmeg to the dough, or sprinkle sea salt flakes on top for that perfect salty-sweet balance.
For a savory breakfast option, don’t miss this breakfast grilled cheese recipe that’s sure to satisfy your cravings.
Cooking Time Breakdown
Making these pecan pie cookies is totally manageable, and here’s how the time breaks down:
- Prep Time: 15 minutes
- Chill Time: 1 hour 30 minutes
- Cooking Time: 12-15 minutes
- Total Time: About 2 hours
Tools You’ll Need to Get Started
Here’s the equipment you’ll need and why it’s important:
- Mixing bowls – One large for the cookie dough and another for the filling.
- Hand mixer or stand mixer – Makes creaming the butter and sugar a breeze.
- Baking sheets – Line them with parchment paper for easy cleanup.
- Saucepan – To cook the gooey pecan pie filling.
- Plastic wrap – Ideal for chilling the dough without drying it out.
- Teaspoon and tablespoon measures – For creating consistent cookies and filling.
How to Make Pecan Pie Cookies Step by Step
Follow these simple steps to whip up a batch of these heavenly cookies:
Step 1. Prepare the Filling
Start by combining brown sugar, heavy cream, egg, and vanilla in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and just starts to bubble. Remove from heat and stir in the corn syrup and chopped pecans. Allow this to cool completely, then chill it in the fridge for at least an hour.
Step 2. Make the Cookie Dough
Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg yolk, vanilla, and milk. In a separate bowl, whisk together flour, baking soda, baking powder, and salt, then gradually add it to the wet mixture. Mix until smooth.
Step 3. Chill the Dough
Cover the dough with plastic wrap (or roll it into a log) and refrigerate for an hour. Chilling firms up the butter, ensuring the cookies don’t spread too much during baking.
Step 4. Shape the Cookies
Once the dough is chilled, scoop out portions (about 2 tablespoons each) and roll them into balls. Place them on a parchment-lined baking sheet, leaving some room for spreading. Press the center of each ball with a teaspoon to create a small indent.
Step 5. Fill and Bake
Spoon a small amount of pecan filling into the indent of each cookie. Bake the cookies in a preheated oven at 375°F for 12–15 minutes or until golden around the edges.
Step 6. Cool and Finish Up
Transfer the cookies to a wire rack to cool completely. If you’d like, drizzle melted dark chocolate over the tops for an extra layer of indulgence.
Extra Tips for the Best Pecan Pie Cookies
Here are a few tricks I’ve learned to make this recipe even better:
- Always chill the dough for the recommended time to avoid over-spreading.
- Toast your pecans slightly beforehand; it really brings out their flavor.
- Don’t overfill the cookies with pecan mix to prevent spillage in the oven.
- If your cookies crack when pressing the indent, gently press the dough together.
- For perfectly uniform cookies, use a cookie scoop to measure each dough ball.
How to Serve Pecan Pie Cookies to Impress
Serve these cookies on a festive platter or a simple white plate. Sprinkle additional toasted pecans on top for garnish or drizzle them with melted chocolate. They pair beautifully with a scoop of vanilla ice cream or a hot cup of coffee.
Nutritional Information
Here’s a quick look at the nutritional details for one cookie:
- Calories: Approx. 220
- Protein: 2g
- Carbohydrates: 24g
- Fat: 14g
How to Store in Proper way?
- Storing Leftovers: These cookies keep well in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze baked cookies in a single layer. Once frozen, transfer them to a resealable bag and freeze for up to 3 months. Thaw them at room temperature before serving.
- Reheating: If you like your cookies warm, just heat them in the oven at 300°F for a few minutes.
If you’re a breakfast lover, you’ll adore these breakfast recipes for more inspiration.
Why You’ll Fall in Love with This Recipe
This pecan pie cookie recipe has so much going for it:
- Easy to Make – No need for complicated pie crusts!
- Perfect for Holidays – A bite-sized twist on a Thanksgiving classic.
- Customizable – Easily tweak it for dietary preferences.
- Crowd-Pleasing – Expect these cookies to disappear from the plate fast!
- Make-Ahead Friendly – Prep the filling in advance to save time.
FAQs About Pecan Pie Cookies
Can I Use Pre-Chopped Pecans?
Yes, but I recommend giving them a quick toast first.
Is Corn Syrup Necessary?
You can substitute maple syrup, though the texture may be slightly different.
Can I Double the Recipe?
Absolutely! It’s a straightforward recipe that scales easily.
Do These Cookies Need to Be Refrigerated?
No, but refrigerating them can help them stay fresh longer.
What’s the Best Way to Reheat Them?
A quick 5-minute warm-up in a 300°F oven works perfectly.