Easy Pecan Pie Cookies

These rich and buttery Pecan Pie Cookies bake up soft and chewy with a thick, gooey pecan topping. You get all the classic brown sugar sweetness and toasted pecan flavor you love in pecan pie, baked into an easy-to-grab cookie.

Pecan Pie Cookies Recipe

I’ve been baking pecan pies for years, but lately I’ve been on a cookie baking kick. Cookies are easy to stack and carry to holiday gatherings, so turning pecan pie into a cookie just makes sense. These Pecan Pie Cookies have that same gooey brown sugar and pecan filling, but it’s on top of buttery shortbread cookies.

One issue with pecan pie filling is that it can sometimes turn out runny. With my recipe, the filling thickens into a chewy, gooey center that holds together perfectly bite after bite. You get all the best parts of pecan pie, without making pie crusts or having to pull out plates and forks.

If you love these cookies, you should also try my Pecan Pie Bites. They’re another delicious grab-and-go dessert everyone loves.

Ingredients for Pecan Pie Cookies

For the Cookie Dough

• Unsalted butter, melted and slightly cooled: Gives the cookies a rich texture.
• Light brown sugar, packed: Adds moisture and that classic pecan pie flavor.
• Granulated sugar: Balances the brown sugar and adds sweetness to the dough.
• Egg: You’ll use a large egg plus 1 egg yolk to keep the cookie dough soft and chewy.
• Vanilla extract: Rounds out the sweetness.
• All-purpose flour: Creates a sturdy cookie base that can hold the topping.
• Baking soda: Helps the cookies spread just enough.
• Baking powder: Keeps the centers from baking up dense.
• Salt: Cuts the sweetness and sharpens the flavor.
• Ground cinnamon: Adds warmth without overpowering the pecans.

For the Topping

• Light brown sugar, packed: Forms the base of the caramel-like pecan filling.
• Unsalted butter: Creates a smooth, rich topping as it cooks.
• Maple syrup: Adds depth and helps the topping set without corn syrup.
• Vanilla extract: Softens the sweetness and adds balance.
• Cinnamon: Adds warm flavor.
• Pecans, chopped: The star of the recipe with crunch and nutty flavor.

How To Make Easy Pecan Pie Cookies

For The Cookies

Step 1. In a large mixing bowl, whisk melted butter with both sugars until smooth.

Step 2. Add the egg, egg yolk, and vanilla, then whisk until glossy.

Step 3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Step 4. Gradually add dry ingredients to the wet mixture, folding just until combined. Chill the dough for 30 minutes to prevent overspreading.

Step 5. Preheat oven to 350°F and line cookie sheets with parchment paper. Use a cookie scoop to portion about two tablespoons of dough per cookie.

Step 6. Bake for 10 to 12 minutes until edges are golden brown and centers look soft. Immediately press an indent into the center of each cookie using a spoon. Let cookies cool completely on the sheet.

For The Filling

Step 1. In a saucepan on the stovetop, combine butter, brown sugar, and maple syrup. Stirring frequently, cook until bubbling and thickened, about 3 to 4 minutes.

Step 2. Remove from heat and stir in vanilla, cinnamon, and pecans.

Step 3. Allow filling to cool slightly.

Step 4. Spoon the pecan filling into the center of each cooled cookie. Let the topping set for about 20 minutes before serving.

How To Store Your Pecan Pie Cookies

• Room Temperature: You can store these cookies in an airtight container for up to 4 days.
• Refrigerator: Keep them refrigerated in an airtight container for up to 7 days.
• Freezer: Freeze the cookies with the topping already on. Let them set completely, then store in an airtight container with parchment between layers for up to 2 months. Thaw at room temperature.

Tips And Tricks

These cookies are easy to make, but a few tips I learned along the way help them turn out perfect every time.

• Take the cookies out when edges look set but centers still appear soft since they finish baking on the sheet.
• Always chill the cookie dough so the base holds its shape.
• Use parchment paper to prevent sticking and encourage even baking.
• Stir the topping constantly once it starts bubbling to avoid scorching.
• Let the topping cool for a few minutes before adding it to the cookies. It should be thick but still pourable.
• Press the indent while cookies are hot so it holds better once cooled.
• Let them set completely before storing or stacking to keep the topping intact.

Variations And Add-ins

These cookies are perfect just the way they are, but here are some fun ways to give them a different twist.

• Chocolate topping: Add a drizzle of chocolate over the tops for an extra touch.
• Sweet and salty: Sprinkle a light pinch of sea salt over the topping for a salty contrast.
• Toasted flavor: Toast the pecans lightly before chopping for deeper, roasted flavor.
• Syrup: Swap maple syrup for light corn syrup if preferred.
• Bourbon: Add a teaspoon of bourbon to the pecan topping while it’s off the heat. It deepens the brown sugar flavor without overpowering the pecans.

FAQs

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