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A close-up of cookies topped with caramel, chopped pecans, a dollop of whipped cream, and a whole pecan on a plate.
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Pecan Pie Cookies

Soft and chewy with a thick, gooey pecan topping, these easy Pecan Pie Cookies have the classic flavor you love in pecan pie, baked into an easy-to-grab cookie.
Course Dessert, Desserts & Sweets, Sweets
Cuisine American
Keyword Pecan Pie Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Chill + Cool 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 18 Cookies
Calories 369kcal
Author Lisa O'Driscoll

Equipment

Ingredients

For the cookie dough

  • ¾ cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

For the pecan topping

  • 1 cup light brown sugar packed
  • ⅔ cup unsalted butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1 ½ cups pecans chopped

Instructions

  • In a large mixing bowl, whisk melted butter with both sugars until smooth.
    ¾ cup unsalted butter, 1 cup light brown sugar, ¼ cup granulated sugar
  • Add the egg, egg yolk, and vanilla, then whisk until glossy.
    1 large egg + 1 egg yolk, 2 teaspoon vanilla extract
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
    2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon
  • Gradually add dry ingredients to the wet mixture, folding just until combined.
  • Chill the dough for 30 minutes to prevent overspreading.
  • 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.
  • 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.
  • 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.
    1 cup light brown sugar, ½ cup maple syrup, ⅔ cup unsalted butter
  • Remove from heat and stir in vanilla, cinnamon, and pecans. Allow filling to cool slightly.
    ½ teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1 ½ cups pecans
  • Spoon the gooey pecan filling into the center of each cooled cookie.
  • Let the topping set for about 20 minutes before serving.

Notes

  • 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.

Nutrition

Serving: 1g | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 109mg | Potassium: 122mg | Fiber: 1g | Sugar: 32g | Vitamin A: 465IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg