Pecan Pie Cookies Recipe

There’s something truly magical about capturing the essence of a beloved dessert in a bite-sized package, and this Pecan Pie Cookies Recipe does just that. These cookies deliver the rich, caramel-nutty goodness of classic pecan pie with a wonderfully tender, buttery cookie base that melts in your mouth. They’re a delightful way to enjoy that holiday pie flavor any time of year.

Perfect for busy weeknights or when you need a crowd-pleasing treat without the fuss of a full pie, these cookies are a lifesaver. They store beautifully, making them ideal for packing in lunches or enjoying with your afternoon tea. Plus, they’re always a hit with family and friends, bringing smiles and warm compliments.

Why I Love This Recipe

There are so many reasons why this Pecan Pie Cookies recipe holds a special place in my heart!

• Incredibly Flavorful: They truly capture all the deliciousness of a classic pecan pie.
• Easy to Make: Simple steps make them perfect for even the busiest schedules.
• Crowd-Pleaser: These cookies are always a hit for holidays or any casual gathering.
• Convenient: Their cookie format makes them wonderfully portable and easy to share.
• Comforting: Each bite tastes like home and brings back happy memories.

Pecan Pie Cookies Recipe Ingredients

The magic of these Pecan Pie Cookies lies in the perfect marriage of a tender, buttery cookie with the rich, gooey filling. It’s a symphony of sweet, nutty flavors that truly sings.

For the Cookie Dough:

• Unsalted Butter: Provides richness and a tender crumb.
• Granulated Sugar & Light Brown Sugar: Sweetness and moisture for a soft cookie.
• Large Eggs: Bind the ingredients and add richness.
• Vanilla Extract: Enhances all the sweet flavors.
• All-Purpose Flour: The structure of our cookie.
• Baking Soda & Baking Powder: Leavening agents for a slight lift.
• Cornstarch: Contributes to a tender, melt-in-your-mouth texture.
• Salt: Balances the sweetness and brings out flavors.

For the Pecan Pie Filling:

• Unsalted Butter: Creates a rich, smooth base for the filling.
• Dark Brown Sugar: Adds deep, molasses-like sweetness and moisture.
• Pure Maple Syrup: Contributes a distinct, warm sweetness and helps create the gooey texture.
• Pecans, Chopped: The star of the show, offering that classic nutty crunch.
• Heavy Cream: Enriches the filling and ensures a luscious consistency.
• Cinnamon, Cloves, Nutmeg: A warm spice blend that evokes cozy, comforting flavors.
• Salt: Enhances the caramel and pecan notes.
• Flaky Sea Salt (for finishing): Adds a delightful textural contrast and a touch of savory sparkle.

Substitutions and Tips:

For a deeper flavor, consider toasting your pecans before chopping them. If you don’t have maple syrup, a good quality corn syrup can be used as a substitute, though the flavor will be slightly different. For a nut-free option, try using toasted sunflower seeds or pepitas. Ensure your butter and eggs are at room temperature for the smoothest cookie dough. Exact quantities for all ingredients are in the printable recipe card below.

How to Make Pecan Pie Cookies

Step 1: Prepare the Cookie Dough Base

First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar, whipping until the mixture is wonderfully light and fluffy. This creaming step is key to achieving a tender cookie result.

Step 2: Incorporate Wet and Dry Ingredients

Next, beat in the large eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the pure vanilla extract for that classic sweet aroma we all love. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt to ensure the leavening agents are evenly distributed throughout the dough.

Step 3: Combine and Shape the Dough

Now, gradually add the dry ingredients to the wet ingredients, mixing until everything is just combined. Be careful not to overmix, as this can lead to tough cookies—we want tender ones! Scoop the cookie dough into 2-tablespoon balls, then use the back of a tablespoon or a small measuring spoon to create a well in the center of each dough ball. This indent will hold the pecan pie filling later.

Step 4: Chill the Dough

This step is crucial for success. Chilling the dough prevents the cookies from spreading too much during baking and helps create a better texture. Place the shaped cookie dough balls in the refrigerator for at least 30 minutes, or chill them for up to 24 hours for even better results. This extended chill time allows the flavors to meld beautifully.

Step 5: Make the Pecan Pie Filling

While the dough chills, prepare the pecan pie filling. In a medium saucepan over medium heat, combine the butter, dark brown sugar, maple syrup, and chopped pecans. Allow the butter to melt completely, then let the mixture simmer gently for about 2–3 minutes, stirring occasionally. This brief simmer helps the flavors meld and softens the pecans slightly.

Step 6: Finish the Filling and Assemble

Stir in the heavy cream, ground cinnamon, cloves, nutmeg, and salt, then remove the saucepan from the heat once everything is well combined. When the cookie dough has finished chilling, preheat your oven to 375°F (190°C) if you haven’t already. Scoop about 2 teaspoons of the pecan pie filling into the indents of the chilled dough balls.

Step 7: Bake the Pecan Pie Cookies

Bake the filled cookies for 10–12 minutes, until the edges are lightly golden brown. Keep a close eye on them, as oven temperatures can vary. Immediately after removing the cookies from the oven, gently press the centers again with the back of a spoon if the filling has spread outward—this keeps the delicious filling contained within the cookie.

Step 8: Final Touches and Cooling

If you’d like, scoop an additional teaspoon of warm pecan pie filling onto the cookies while they’re still hot from the oven. For an extra touch of flavor and presentation, garnish with a sprinkle of flaky sea salt. Allow the cookies to cool completely on the baking sheet so the gooey filling can set properly, which prevents a sticky mess when moving them.

How to Store Pecan Pie Cookies

Proper storage keeps your Pecan Pie Cookies tasting fresh. Once cooled, store them in an airtight container at room temperature for up to three days. For longer enjoyment, you can refrigerate them for up to a week—just be sure to let chilled cookies come to room temperature before serving to ensure the best texture. These cookies also freeze beautifully: place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Frozen Pecan Pie Cookies will keep well for up to three months.

Tips for Success

• Chill the cookie dough thoroughly to prevent spreading.
• Don’t overmix the cookie dough after adding flour.
• Use room temperature butter and eggs for the dough.
• Watch your Pecan Pie Cookies closely during baking.
• Avoid overbaking these delightful cookies.
• Allow your Pecan Pie Cookies to cool fully on the baking sheet.
• This cooling time lets the filling set perfectly.
• Toasting pecans before adding them enhances their flavor wonderfully.

Whipping up delicious Pecan Pie Cookies is easy with a few key kitchen tools. Don’t worry if you don’t have everything; simple alternatives often work just as well.

• Baking Sheets are essential.
• Parchment Paper or silicone mats prevent sticking.
• Grab two large mixing bowls.
• A medium saucepan is needed for the filling.
• A whisk helps combine dry ingredients smoothly.
• Measuring Cups and Spoons ensure accuracy.
• A cookie scoop is great for uniform Pecan Pie Cookies.
• A spatula or spoon aids in mixing and shaping.

Serving Suggestions

These Pecan Pie Cookies are wonderfully versatile.

• Serve them with a scoop of creamy vanilla ice cream for an extra treat.
• Pair a warm mug of coffee or spiced cider with these cookies.
• Arrange them beautifully on a festive platter for holiday gatherings.
• Offer them as a sweet, comforting ending to any hearty meal.
• Garnish each cookie with a dollop of fresh whipped cream.

Frequently Asked Questions

Can I make the Pecan Pie Cookies dough ahead of time?

Yes, the cookie dough can be made and chilled for up to 24 hours. This actually improves the flavor and texture. Just make sure to store it in an airtight container in the refrigerator.

My Pecan Pie Cookies spread too much, what went wrong?

Spreading is often caused by not chilling the dough sufficiently or by using butter that was too soft. Ensure your butter is properly softened but not melted, and chill the shaped dough for at least 30 minutes, or longer if needed.

Can I substitute the pecans in this Pecan Pie Cookies Recipe?

Absolutely! While pecans are traditional, you can substitute them with chopped walnuts, almonds, or even a mix of seeds like sunflower or pumpkin seeds for a different flavor profile or to accommodate allergies. These Pecan Pie Cookies are quite forgiving.

How do I get the filling to stay in the cookie indent?

Making a good indent in the chilled dough is key for these Pecan Pie Cookies. If the filling seems to spread out during baking, gently press the center of the cookie again. Use the back of a spoon immediately after it comes out of the oven. Adding a little extra filling while the cookie is still warm can also help it settle nicely.

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