Our Pecan Pie Cookies offer the perfect blend of a soft, buttery cookie and the signature caramelized filling of a classic pecan pie. They're easy to make and even easier to love, serving as a charming homemade gift or a personal treat.
Get ready to enjoy all the flavor of pecan pie packed into the perfect hand-held treat.
These pecan pie cookies are loaded with toasted pecans and a gooey brown sugar filling that takes these classic cookies over the top.
Pecan pie lovers will adore this incredible cookie twist.
So scrumptious and easy to make, they’re perfect for holiday cookie trays, gift-giving or just because.
Pecans: Choose pecans that are plump and uniform in color. For a deeper flavor, you can toast them lightly before chopping.
Unsalted Butter: Always start with butter at room temperature to make sure it creams well with the sugar.
Light Brown Sugar: Make sure it's fresh and soft, without any hard lumps, for the best incorporation into your dough and filling.
Egg: Use a fresh, room-temperature egg for easier mixing.
All-Purpose Flour: Spoon and level your flour when measuring to avoid a dense cookie.
Salt: Balances the sweetness and enhances the flavors of the other ingredients.
Corn Syrup: Light corn syrup is best for a milder sweetness that doesn't overpower the pecans. You can also substitute honey in place of this if you prefer.
Kosher Salt: Kosher salt has a pure, clean taste that's ideal for baking.
Granulated Sugar: Rolling your cookie dough balls in granulated sugar gives them a sparkly appearance and a slight crunch.
How to Make
Make the Dough: Start by creaming the room-temperature butter and brown sugar until fluffy. Beat in the egg until well combined. In a separate bowl, whisk together the flour and salt, then gradually mix it into the butter mixture.
Fold in the chopped pecans last to keep them from breaking down too much. The dough should be cohesive and slightly sticky.
Chill the Dough: Cover your dough with plastic wrap and let it chill in the refrigerator. This helps the cookies maintain their shape when baked.
Prepare the Filling: While the dough chills, prepare the filling by mixing the pecans, brown sugar, egg, and corn syrup. This mixture should be thick and syrupy, mimicking the filling of a traditional pecan pie.
Shape and Sugaring: Once chilled, shape the dough into balls and roll them in granulated sugar. Press a well into each ball; this will hold your pecan pie filling.
Bake: Pre-bake the dough wells to set them before adding the filling. After pre-baking, fill each well with the pecan mixture and bake again until the filling is set.
Cool: Let the cookies cool on the baking sheet for a few minutes. Once they're firm enough, move them to the rack to cool completely.
Tips for Making
Here are some tips for making delicious pecan pie cookies:
- Use room temperature butter for proper creaming and a soft dough.
- Make sure to chill dough for at least 1 hour or it may spread too much during baking.
- Scoop uniform balls of dough so the cookies bake evenly.
- Roll dough balls thoroughly in granulated sugar for a sweet crunch.
- Use your finger to make indentations in each ball, but don't poke all the way through.
- Partially bake the cookies first before adding the filling so the dough is set.
- Make sure pecans are chopped finely so they distribute evenly.
- Store cookies in a single layer, separating with parchment paper.
- To make ahead, unbaked dough balls can be frozen then baked later.
Leftovers and Storage
To make sure your Pecan Pie Cookies stay fresh and delicious, proper storage is key.
Cool Completely: Before storing, allow the cookies to cool completely on a wire rack. Storing them while they are still warm can lead to condensation, which might make them soggy.
Airtight Container: Transfer the cooled cookies to an airtight container. This will protect them from air and moisture, which can degrade their texture and flavor.
Room Temperature: Keep the container at room temperature in a cool, dry place. They should stay fresh for up to a week.
Separate Layers: If you're stacking the cookies, place a sheet of parchment paper or wax paper between layers to prevent them from sticking together.
Refrigeration: For longer storage, you can refrigerate the cookies in the airtight container. This is particularly helpful if your kitchen is warm or humid.
Freezing: Pecan Pie Cookies freeze well. Place them in a single layer on a baking sheet to freeze them initially, then transfer them to a freezer-safe airtight container or zip-top bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
If you're in a particularly warm climate or if the cookies have been out for an extended period during serving, it's best to err on the side of caution and store any leftovers in the refrigerator.
Frequently Asked Questions
Can I use store-bought pie crust for this recipe?
While this recipe is designed for a homemade cookie dough, you can use store-bought pie crust in a pinch. Just be aware that the texture and flavor may differ from the original recipe.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and just beginning to turn golden. The filling should be bubbly and set when the cookies are finished.
What can I use if I don't have corn syrup for the filling?
You can substitute the corn syrup with honey or maple syrup, but the flavor will be slightly different. The texture should remain similar.
Pecan Pie Cookies
- 6 Tablespoons unsalted butter
- ½ cup light brown sugar
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon Salt
- ½ cup chopped Pecans
- 3 Tablespoons Light Brown Sugar
- 2 Tablespoons unsalted Butter
- 2 Tablespoons Corn Syrup
- 1 large egg
- ⅛ teaspoon Kosher Salt
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Cream butter and brown sugar together in a bowl in a mixing bowl.
- Use an electric mixer to beat in the egg with the butter and brown sugar.
- Whisk the flour and salt together in another bowl.
- Slowly add the flour mixture to the egg mixture.
- Add in the chopped pecans.
- Stir until the dough forms.
- Cover the bowl with plastic wrap.
- Transfer the bowl to the refrigerator for one hour.
- Add pecans , brown sugar, egg, and corn syrup in a bowl.
- Stir to mix. Set aside.
- Pour granulated sugar in a small bowl. Set aside.
- Remove the dough from the refrigerator after an hour.
- With a tablespoon measure, scoop out the measured dough.
- Roll the dough into balls.
- Roll the dough balls in the bowl of sugar until well coated.
- Transfer the sugar coated dough balls onto the prepared sheets.
- Use a finger to make wells in the dough balls.
- Put the cookie sheets in the refrigerator until firm (or 10-15 minutes).
- Bake at 350 degrees for 10 minutes.
- Take out of the oven.
- Place the cookie sheets on the counter top.
- Fill the well in the cookie with one tablespoon of filling.
- Return to the oven for an additional 5 minutes.
- Allow to cool on the cookie sheet before moving the cookies to a cooling rack.
- Cool completely before serving.
The filling should be spooned into the wells while the cookies are still warm for it to set properly.
Nutritional information is an estimate and may vary based on the ingredients used.