Pecan Pie Cookies

Why You’ll Love This Recipe

These cookies have everything you love about pecan pie—richness, sweetness, and crunch—wrapped up in a convenient cookie form. They’re perfect for impressing guests at gatherings or for a cozy snack with a cup of tea. The combination of textures between the soft cookie and crunchy pecans will make this treat a favorite.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Base:

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1 large egg yolk

• 1 tsp vanilla extract

• 1 1/4 cups all-purpose flour

• 1/4 tsp salt

For the Pecan Filling:

• 1/2 cup chopped pecans

• 1/4 cup brown sugar, packed

• 1/4 cup light corn syrup

• 1 tbsp unsalted butter, melted

• 1/2 tsp vanilla extract

• Pinch of salt

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add the egg yolk and vanilla extract, mixing until well combined.

4. Gradually add the flour and salt, stirring until just combined. The dough will be crumbly but will hold together when pressed.

5. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Press an indentation in the center of each ball.

6. In a separate bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until well combined.

7. Spoon a small amount of the pecan filling into each indentation, filling them to the top.

8. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

• Servings: Approximately 24 cookies

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Nut Substitutes: Use walnuts or almonds instead of pecans for a different flavor.

• Chocolate Lovers: Add chocolate chips to the cookie dough or sprinkle them over the pecan filling before baking.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Vegan Option: Use coconut oil instead of butter and a flaxseed egg in place of the egg yolk.

• Spiced Version: Add a pinch of cinnamon or nutmeg to the cookie dough or filling.

Storage/Reheating

• Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer them to a zip-top bag and store for up to 2 months. Bake directly from frozen, adding an extra minute or two.

• Storing Baked Cookies: Keep baked cookies in an airtight container at room temperature for up to a week. Refrigerate for longer freshness.

FAQs

1. Can I make these cookies ahead of time?

Yes, you can freeze the unbaked cookies and bake them fresh when needed.

2. How do I know when the cookies are done?

Look for lightly golden edges. The centers may appear soft but will firm up as they cool.

3. Can I substitute the corn syrup?

Yes, maple syrup or honey can be used as alternatives, but they may slightly alter the flavor.

4. Are these cookies suitable for children?

Yes, these cookies are perfect for kids, but watch out for nut allergies.

5. How can I enhance the flavor?

Add cinnamon or nutmeg to the dough or filling for an extra flavor layer.

6. Can I use different nuts?

Yes, walnuts or almonds work well as substitutes for pecans.

7. What’s the best way to serve these cookies?

They are delicious on their own, but you can also serve them warm with ice cream or caramel sauce.

8. How many cookies does this recipe make?

The recipe yields about 24 cookies, depending on the size of the dough balls.

9. How should I store leftover cookies?

Store them in an airtight container at room temperature for up to a week.

10. Can I double the recipe?

Yes, you can easily double the recipe for larger gatherings.

Conclusion

Pecan Pie Cookies are a fun, festive twist on the traditional pecan pie. Their combination of a buttery cookie base and sweet, nutty filling will be a hit at any event. Whether you’re celebrating the holidays or enjoying a quiet moment with a cup of tea, these cookies will satisfy your sweet cravings and bring a smile to your face.

Pecan Pie Cookies

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Pecan Pie Cookies combine the irresistible flavors of classic pecan pie into bite-sized cookies. With a buttery, crumbly cookie base and a gooey, nutty filling, they are the perfect sweet treat for any occasion. Easy to make and packed with the richness of pecans, these cookies are great for gatherings, holidays, or satisfying your sweet tooth.

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Ingredients

For the Cookie Base:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg yolk

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/4 tsp salt

For the Pecan Filling:

1/2 cup chopped pecans

1/4 cup brown sugar, packed

1/4 cup light corn syrup

1 tbsp unsalted butter, melted

1/2 tsp vanilla extract

Pinch of salt

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Instructions

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

• Add the egg yolk and vanilla extract, mixing until well combined.

• Gradually add the flour and salt, stirring until just combined. The dough will be crumbly but will hold together when pressed.

• Scoop out tablespoon-sized portions of dough, rolling them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Press an indentation in the center of each ball.

• In a separate bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until well combined.

• Spoon a small amount of the pecan filling into each indentation, filling them to the top.

• Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Notes

• Feel free to customize the recipe by substituting walnuts or almonds for the pecans.

• For a chocolatey twist, add chocolate chips to the dough or sprinkle them over the pecan filling.

• This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.