Pecan Pie Cookies Recipe

I’ve got to tell you about this Pecan Pie Cookies Recipe that quickly became one of my absolute favorites. Imagine the rich, buttery texture of pecan pie nestled inside a soft, chewy cookie—that’s exactly what these little treats deliver. They’re perfect when you want the indulgence of pecan pie but in a fun, handheld form that’s easier and faster to share.

This Pecan Pie Cookies Recipe is such a crowd-pleaser because it hits that sweet spot between chewy cookie dough and a luscious, gooey pecan filling. Whether you’re bringing them to a party, baking for the holidays, or just craving something special with your afternoon coffee, these cookies never disappoint.

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Ingredients You’ll Need

For this Pecan Pie Cookies Recipe, the ingredients work together to create a balance of structures—the cookie dough needs to be tender but sturdy enough to hold the luscious pecan filling. I always recommend measuring your flour carefully since it can make or break the cookie’s texture.

• All purpose flour: Spoon it into your measuring cup and level it off to avoid adding too much, which can make cookies dry.
• Cornstarch: This adds a lovely tender crumb to the cookie dough.
• Baking soda and baking powder: Together, they give the cookies a nice rise without too much puffiness.
• Salt: Crucial for balancing the sweetness and enhancing the pecan flavor.
• Unsalted butter: I always use it cold and cubed for the cookie dough, and melted for the filling—both bring richness.
• Dark brown sugar and granulated sugar: Brown sugar adds moisture and depth, while granulated sugar helps create chewy edges.
• Vanilla extract: Classic flavor booster that works magic here.
• Egg and egg yolk: Adds moisture and richness for a soft cookie texture.
• Pure maple syrup: The star sweetener in the pecan pie filling, giving it that warm, caramel-like taste.
• Pecans: Toasted and chopped, they offer crunch and that unmistakable nutty goodness.
• Heavy cream: Helps create a smooth, luscious filling that sets beautifully.
• Ground cinnamon, cloves, nutmeg: The trio of spices take the filling to the next level with cozy warmth.
• Flaky sea salt: Sprinkled on top to finish, balancing sweetness and adding texture.

Variations

I love how flexible this Pecan Pie Cookies Recipe is—I often tweak it depending on the occasion or what I have on hand. Don’t be afraid to customize the spices or swap pecans for walnuts if that’s what you prefer.

• Nut-Free Variation: Remove pecans and use chopped toasted almonds or pumpkin seeds; the filling still tastes fantastic with this tweak.
• Spiced Up: Adding a pinch of cayenne or ground ginger can give the filling a surprising kick—my family adores the twist!
• Maple-Free: If you don’t have maple syrup, honey or brown rice syrup work well as a substitute in the filling.
• Mini Cookies: Make smaller dough balls for bite-sized treats that are perfect for parties or lunchboxes.

How to Make Pecan Pie Cookies Recipe

Step 1: Prepare the Cookie Dough

Start by combining all the dry ingredients—flour, cornstarch, baking soda, baking powder, and salt—in a large bowl. This mix gives the dough a delicate but sturdy texture. In your stand mixer, cream together the butter and sugars until smooth and fluffy—this usually takes about 1 to 2 minutes and is the key to tender cookies. Then, blend in the egg, egg yolk, and vanilla extract, scraping down the sides to avoid any lumps.

Step 2: Shape and Chill the Dough

Gradually add the dry ingredients to the wet mix in about 1/4 cup increments, mixing until just combined (over-mixing can make cookies tough). Using a 2-tablespoon cookie scoop, portion the dough into balls. Here’s a trick I learned: dip the back of a tablespoon into a bit of flour before pressing it into each dough ball to create an indent for the filling—it helps keep the dough from sticking. Pop them into the fridge for at least 30 minutes to firm up; chilling is essential so the cookies hold their shape during baking.

Step 3: Make the Pecan Pie Filling

For the filling, melt butter, brown sugar, maple syrup, and pecans in a saucepan over medium heat. Let it simmer for 2-3 minutes while stirring gently so the sugar fully dissolves and the pecans toast lightly. Pour in the heavy cream plus cinnamon, cloves, nutmeg, and salt, stirring as the mixture bubbles for another 1-2 minutes. Take it off the heat and let it cool—a hot mixture is runny but it thickens nicely as it cools.

Step 4: Assemble and Bake

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Spoon about 2 teaspoons of the cooled filling into each cookie dough cavity—don’t overfill since it can spill over. Bake six cookies at a time to give them space; they spread a bit. I bake mine exactly 10 minutes for that perfect chewy edge without getting too crisp. After baking, swirl the pecan filling gently with the back of a spoon for a neat circle, then add the remaining filling on top and sprinkle with flaky sea salt while still warm.

Step 5: Cool and Enjoy

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This pause allows the filling to set just right. The smell is incredible, and between you and me, I find it nearly impossible to wait until they’re completely cool before tasting!

How to Serve Pecan Pie Cookies Recipe

Garnishes

I keep it simple with flaky sea salt sprinkled on top—that little salty crunch contrasts beautifully with the rich filling. Sometimes, I add a tiny drizzle of melted dark chocolate or a little dusting of powdered sugar for an elegant touch when serving guests.

Side Dishes

These cookies are fantastic with a big cup of coffee or a creamy chai latte. For holiday parties, I like pairing them with a scoop of vanilla ice cream or alongside a warm apple cider to keep that cozy vibe going.

Creative Ways to Present

For a special occasion, I’ve arranged them on a large wooden charcuterie board surrounded by nuts, dried cranberries, and seasonal fruit. Wrapped up with a festive ribbon, they make an incredible edible gift that always impresses. You can also stack them in pretty tins layered with parchment paper for a charming homemade treat.

Make Ahead and Storage

Storing Leftovers

I store leftover Pecan Pie Cookies in an airtight container at room temperature. They keep well for about 3 days, and I find they actually taste better after resting a day because the filling settles into the cookie base perfectly.

Freezing

If you want to freeze, I recommend freezing the cookie dough balls before baking. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. You can bake straight from frozen—just add a couple extra minutes to baking time, and voilà, fresh cookies anytime you want.

Reheating

To reheat, pop a cookie or two in the microwave for about 10-15 seconds or warm them in a low oven (300°F) for 5 minutes to refresh that gooey filling and soft cookie texture. Warm cookies feel especially cozy and like they were freshly baked.

FAQs

Final Thoughts

This Pecan Pie Cookies Recipe has become my go-to whenever I want a special treat that feels both nostalgic and novel. Baking these feels like a mini celebration, and sharing them with friends or family always brings smiles. Honestly, I can’t recommend giving this recipe a try enough—once you taste that buttery, nutty filling paired with chewy cookie dough, you’ll understand why I keep coming back to it!

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