Pecan Pie Cookies contain all the flavours of a classic pecan pie – in bite-sized form! These delectable treats feature a tender, buttery cookie base topped with gooey sweet chopped pecans. With their irresistible aroma and rich, sweet taste reminiscent of the iconic pie, these cookies are sure to become your new favourite indulgence.
This may come as no surprise, but around here we are huge fans of pecan pie, especially when it contains chocolate and bourbon! Even better, the sweet nutty flavour of pecans goes so well with both sweet and savoury seasonings.
During the holidays, a decorative jar of Candied Pecans makes great homemade gifts for family and friends.
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Why You’ll Love Pecan Pie Cookies
Folks, you are in for a real treat today. This pecan pie cookie recipe is so simple to make but they look incredible on any holiday cookie tray. Easy and effective recipes are the best way to make use of your holiday baking time.
Furthermore, anyone would be overjoyed to receive them via a cookie exchange. In fact, I’ll be bringing them to my annual Christmas cookie exchange this year. Shhh, don’t tell the girls! This pecan pie cookies recipe makes 16 cookies but is easily doubled or tripled.
Let’s talk cookie, shall we? The base of this biscuit is like a rich and buttery sugar cookie but the key to this easy recipe is the gooey brown sugar butter pecan pie filling. It goes straight into the center of the cookie base, just like a thumbprint cookie.
What is a Thumbprint Cookie?
A thumbprint cookie is a classic cookie style that has a buttery shortbread base baked with a little depression on top. Once the base cools, the ‘thumbprint’ is then filled with some sort of filling, usually raspberry jam.
Even though thumbprint cookies are popular in North America, their origin has been traced back to Hallongrotta cookies, or ‘raspberry cave’ cookies from Sweden. In Australia they are known as ‘jam drops’ while my mother calls them ‘jam jams’.
In any case, these pecan pie cookies resemble thumbprint cookies because they are a ‘filled’ cookie. However, they contain a unique filling that is baked along with the cookie instead of added later once the cookie cools.
If you love pecan pie, pecan pie bars, or even Canadian style butter tarts, these are the cookies for you!
Pecan Pie Cookies Ingredients
It’s amazing how very few ingredients can combine to make something so delicious. This is what happens when butter and sugar are involved. Add in the pecans, maybe the odd chocolate chip or two (or three!) and you become the cookie master.
- Vanilla Extract
- Baking Powder
- Brown Sugar
- Corn Syrup
Butter and sugar are essential cookie ingredients. For the cookie base, use granulated white sugar and for the filling please use 1/2 cup of packed brown sugar. Brown sugar or even demerara sugar will give the cookie filling the best flavour. Always use softened (not melted) unsalted butter for baking cookies and add salt as a separate ingredient.
It seems like the consistency and size of eggs seems to have changed over the years. For this recipe, please use a large (at least 1.97 oz/56 grams) room temperature egg.
Please use real vanilla extract for the best flavour result and always taste test the pecans (or any other nuts) to ensure they are not rancid. The pecans should be finely chopped, as the indent that the mixture will be going into is quite small. You can chop them fine by hand or pulse a few times in a food processor.
The corn syrup plays an important role in keeping the pecan pie filling soft and gooey. It cannot be omitted or replaced from this recipe. Note that this recipe calls for baking powder and not baking soda.
How To Make Pecan Pie Cookies
Preheat the oven to 350℉ and line a baking sheet with parchment paper. The first step in making any cookie recipe is to cream the 1/2 cup butter and 3/4 cup granulated sugar together. This step allows the sugar to become fully dissolved in the butter and increases air in the cookie dough, giving cookies a light, fluffy texture.
Once the butter and sugar become fluffy and turn a light colour, stir in the egg and vanilla. Next, add the flour, salt, and baking powder to the mixture. Stir with a wooden spoon until a uniform dough forms. There is no need to chill the dough before continuing…this recipe was designed to be a quick!
Use a two-tablespoon cookie scoop or measure out 2 tablespoons of dough per cookie. Form the dough into balls and place them about 2 inches apart on a cookie sheet. You may need to use two parchment lined cookie sheets.
Next, use the back of a round measuring spoon, or regular teaspoon, to make a round indentation in the middle of each cookie. This is where the pecan pie filling will go. Pro tip: Grease the back of the spoon with butter, oil, or a cooking spray to prevent the spoon from sticking to the dough.
To make the pecan pie filling, beat brown sugar, corn syrup, and chopped pecans together in a medium mixing bowl. Place about 1 tablespoon, or less, of the pecan mixture into the center of each cookie. Less is more, because the filling will run out of the cookie hole if you add too much.
Bake the cookies in a 350℉ oven for 10-12 minutes, or until the bottoms start to turn golden brown.
Allow cookies to cool, then enjoy!
Store these cookie treats in an airtight container for up to 3-4 days at room temperature, or up to 1 week in the fridge. You can also freeze pecan pie cookies for up to 3 months in an airtight container. NOTE: They are delicious frozen and will not last for three months!
Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.
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- ½ cup unsalted Butter; softened
- ¾ cup granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups all purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
For the Filling
- ½ cup Brown Sugar
- ¼ cup Corn Syrup
- 1 cup Pecans; finely chopped
- Preheat the oven to 350℉ and line your baking sheet with parchment paper.
- Cream together the butter and sugar, then stir in the egg and vanilla.
- Add the flour, salt, and baking powder to the mixture and stir until a dough forms.
- Using a two tablespoon cookie scoop, or measuring out about 2 tablespoons of dough, form balls and place about 2 inches apart on a cookie sheet.
- Use the back of a round measuring spoon, or use a spoon, to make an indentation in the middle of each
cookie - this is where the pecan pie filling will go.
- Make the pecan pie filling by mixing together the brown sugar, corn syrup, and chopped pecans. Place about 1 tablespoon, or less, of the mixture into the center of each cookie.
- Bake in a 350℉ oven for 10-12 minutes, or until the bottoms start to turn golden brown.
- Allow cookies to cool, then enjoy!
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 107mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 3g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.