Pecan Pie Cookies
Delicious, crunchy, pecan pie cookies are the perfect blend of cookie and pie that will have everyone coming back for more. These thumbprint cookies are filled with a sweet pecan mixture and baked to perfection.
These homemade cookies served warm from the oven or hours later from a party platter are an amazing unexpected treat. Serve them after school for a snack, put them in a lunch box, or add them to a cookie swap tray.
Baked like a thumbprint cookie, but with pecan pie filling in the center, these chewy and gooey cookies are a classic.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Butter - Set it out at least an hour ahead of time so that it is room temperature.
- Egg - I recommend buying large eggs for recipes on Cookie Dough and Oven Mitt unless stated otherwise.
- Vanilla Extract - Pure vanilla extract adds just the right cookie flavor to the batter.
- Salt - Regular table salt. Do not use coarse salt.
- Baking Powder - For leavening. Make sure your baking powder is fresh. If your baked goods start to fail, this could be the culprit.
- Light Brown Sugar -You can use dark brown sugar as well, but it will give the filling an extra cost of molasses flavor.
- Light Corn Syrup - Light or dark corn syrup will work for this recipe.
- Finely Chopped Pecans - These give the cookies that classic pie flavor everyone loves. "Oh man, a cookie that tastes just like pecan pie." That's the response you are going for.
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Additions and Variations
In a pinch, you can use walnuts for this cookie, but it will not be the same.
Light or dark brown sugar can be used. Light or dark corn syrup can also be used.
Add a cup or so of chocolate chips to the batter or drop a couple of chocolate chips on the top of each cookie for a fun twist. White chocolate chips would also work.
How to Make Pecan Pie Cookies
Start by preheating the oven and lining a cookie sheet with parchment paper.
Step 1: cream the butter and sugar until fluffy.
Step 2: Add the egg and vanilla, stirring to combine.
Step 3: Add the dry ingredients to your wet ingredients mixture and stir until thoroughly combined, and a dough forms, as in Image 4.
Step 5: Scoop the cookies onto a cookie sheet two inches apart. Using a cookie scoop ensures that each cookie is the same size. If you want perfectly smooth cookies, form them into smooth round balls by hand. I didn't take the time to do that. Make a small indentation in each cookie for the pecan pie filling.
Step 6: Pulse the pecans in a food processor or mini chopper. You can also chop them with a knife. Combine the brown sugar, corn syrup and chopped pecans in a mixing bowl.
Step 7: Add about a tablespooon of the pecan pie filling to each cookie.
Step 8: Bake the cookies for 10 minutes at 350ºF until the bottoms turn slightly golden. Do not overbake. Cool the cookies on a cooling rack to set before serving.
Tips for Best Results
Do not overbake your cookies. The best way to avoid overbaking cookies is to preheat the oven fully, and then bake the cookies the exact minimum time listed. Cookies do not look done when you pull them from the oven. Let them set on the tray for a couple of minutes while they set up and they will be perfect. If they have too much shininess on top at the minimum time, extend the time slightly but no more than the maximum time listed unless you want hard cookies.
Make ahead convenience. Mix up the cookie dough ahead of time and keep it in the refrigerator. When you want cookies, just mix up the pecan pie filling, scoop out the cookies, fill, and bake.
Buy pecans at Christmas time when they go on sale, and place them in the freezer to use in baked goods all year long! You will always have them on hand when you want to make pecan pie cookies, and you won't have to pay a premium.
How to Store/Freeze
Store in an airtight container at room temperature for up to one week.
The baked cookies can be frozen in an airtight container for up to 3 months. Pop them on the counter to thaw for an hour or so before eating. You can also put them in a lunch box frozen for a fun mid-afternoon snack at school.
Recipe FAQs
You can replace the corn syrup with maple syrup if you would like, but you can't leave the ingredient out completely.
Yes! You can either make the cookie dough ahead of time and freeze the cookie dough in the thumbprint cookie shape by shaping them and placing them close together on a parchment lined baking sheet.
Pop them in the freezer until frozen and then place in a freezer storage bag.
You can also opt to bake the cookies with the filling in them and then freeze them until you're ready to serve them.
Yes! You can do this by using your favorite gluten free flour in place of the all-purpose flour.
More Pecan Recipes to Try
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Pecan Pie Cookies
Ingredients
Cookie
- ½ cup butter room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
Pecan Pie Filling
- ½ cup light brown sugar packed
- ¼ cup light corn syrup
- 1 cups finely chopped pecans
Instructions
Cookie
- Preheat the oven to 350 degrees F and line your cookie sheet with parchment paper.
- In a large bowl, add the butter and sugar. Using a hand mixer on medium speed, beat until creamed.
- Add the egg and vanilla extract. Stir until combined.
- Add the flour, salt, and baking powder to the wet ingredients and stir until the dry ingredients are combined and a dough forms.
- Using a two tablespoon cookie scoop, scoop the dough balls and place 2 inches apart on a cookie sheet. If you want the cookies smooth, coat your hands with vegetable or canola oil and roll the dough between your hands. I didn’t do this.
- Use the back of a round measuring spoon, or use a spoon, to make an indentation in the middle of each cookie. You may need to spray the spoon with nonstick cooking spray. This is where the pecan pie filling will go.
- In a food processor or mini chopper, add the pecans. Pulse or chop with a knife to a fine chop, if you haven’t already.
Pecan Pie Filling
- In a medium mixing bowl, add the brown sugar, corn syrup, and chopped pecans. Stir until thoroughly combined.
- Add about 1 tablespoon or less of the pecan pie filling into the center of each cookie.
- Place in the preheated oven and bake for 10-12 minutes or until the bottom edge starts to become golden.
- Allow to cool and enjoy!
- Place in an airtight container and store at room temperature.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Best recipe!My husband said they are addictive.Thank you for this cookie. Won’t let me give it 5 starts but it diffidently is 5star
Thank you Nancy! I'll need to check into what's going on with the ratings too.