Pecan Pie Cookies Recipe turns the classic pecan pie into handheld cookies. A soft cookie base holds a spoon of pecan filling made with brown sugar, butter, corn syrup, and chopped pecans.
This Pecan Pie Cookies Recipe came to life in my kitchen. The cookies bake into neat rounds that taste like pecan pie in every bite.
The cookie base stays soft, the topping turns glossy, and the pecans toast gently in the oven. I make these during holidays, potlucks, and casual weekends when a sweet treat feels right without extra steps.
Why You’ll Love This Pecan Pie Cookies Recipe?
You will love this Pecan Pie Cookie Recipe because it gives the flavor of pecan pie without making a full pie. The cookie base stays tender with butter and brown sugar, then the pecan filling adds crunch and sweetness.
I enjoy how easy the steps feel, even on busy days. No mixer is needed, and the dough comes together fast. Each cookie feels rich without being heavy, which makes sharing easy.
How To Prepare Pecan Pie Cookies Recipe?
Recipe Overview
Pecan Pie Cookies Recipe with a soft cookie base and gooey pecan filling made from simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 13–15 minutes
- Chill Time: 15 minutes
- Total Time: 45 minutes
- Cuisine: American
- Course: Dessert/Cookies
- Difficulty Level: Easy
- Yield: 18 cookies
- Servings: 18
- Serving Size: 1 cookie
- Calories Per Serving: ~190 kcal
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Silicone spatula
- Baking sheet
- Parchment paper
- Small spoon
Ingredients
For the Cookie Base
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt or sea salt
For the Pecan Topping
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Ingredient Notes
1. Unsalted Butter:
Softened butter helps create a tender cookie base, while melted butter in the pecan filling adds richness and a smooth texture.
2. Brown Sugar:
Packed brown sugar adds moisture and gives the cookies that classic pecan pie flavor. Light or dark brown sugar both work well.
3. Milk:
A small amount of milk helps bring the dough together without making it wet. Plant-based milk or regular milk can be used.
4. Vanilla Extract:
Vanilla extract adds warmth and balances the sweetness in both the cookie base and pecan filling.
5. All-Purpose Flour:
Measure flour using the spoon-and-level method to keep the cookies soft. Extra flour can be added for a thicker cookie.
6. Baking Powder:
Baking powder gives the cookies a gentle lift and keeps the texture soft.
7. Salt / Sea Salt:
Salt balances the sweetness and brings out the nutty flavor of the pecans.
8. Chopped Pecans:
Finely chopped pecans fit better into the cookie centers and bake evenly. Lightly toasting them adds more flavor.
9. Light Corn Syrup:
Corn syrup gives the pecan filling its classic pecan pie texture and glossy look.
10. Melted Butter (Filling):
Melted butter blends smoothly into the filling and adds richness.
11. Brown Sugar (Filling):
Brown sugar keeps the pecan filling soft and slightly chewy after baking.
Instructions
1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk butter and brown sugar until smooth and creamy.
3. Stir in milk and vanilla extract until combined.
4. Add flour, baking powder, and salt. Mix until a soft dough forms.
5. Roll dough into balls, about 1 tablespoon each. Place them on the baking sheet.
6. Press a small well into the center of each ball using your thumb or spoon.
7. In another bowl, stir chopped pecans, corn syrup, brown sugar, melted butter, and vanilla extract.
8. Spoon pecan filling into each cookie well.
9. Bake for 12–14 minutes until the edges look set and the centers look glossy.
10. Let cookies cool on the pan for 5 minutes, then move to a rack.
My Tip: Do not overfill the centers. A small spoon keeps the filling neat during baking.
Nutrition (Approximate Per Cookie)
- Calories: 190
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Sugar: 15g
- Protein: 2g
- Sodium: 85mg
Pro Tips and Variations
✅ Add extra flour for thicker cookies.
✅ Use dark brown sugar for a deeper flavor.
✅ Toast pecans lightly before mixing for stronger nut flavor.
✅ Chill dough for 15 minutes if it feels too soft.
✅ Store baked cookies in an airtight container for up to 4 days.
✅ Freeze unbaked dough balls, then fill and bake fresh when needed.
Serving Suggestions
Serve these Pecan Pie Cookies with hot coffee, tea, or milk. I place them on a platter with powdered sugar dusted lightly on top. They work well on dessert tables next to brownies or sugar cookies.
Storing Tips
Keep cookies in an airtight container at room temperature. Use parchment paper between layers to keep the pecan filling neat. Refrigeration keeps them fresh up to one week.
Other Cookies Recipe You May Like
▶Raspberry Filled Almond Snowball Cookies
▶3 Ingredient Peanut Butter Cookies Recipe
Recipe Notes
☑️ Measure flour using a spoon and level method.
☑️ Softened butter works best for smooth dough.
☑️ Let cookies cool before moving them to avoid cracking.
FAQ For Pecan Pie Cookies Recipe
Can I Make This Pecan Pie Cookies Recipe Without Corn Syrup?
Yes, maple syrup works well and keeps the filling soft. The texture stays close to classic pecan pie.
Do These Cookies Spread A Lot?
No, the dough holds shape well. Pressing a shallow well keeps the filling centered.
Can I Make The Dough Ahead Of Time?
Yes, store the dough in the fridge up to 24 hours. Let it rest at room temperature before shaping.
Are These Cookies Freezer-Friendly?
Yes, baked cookies freeze well for up to two months in a sealed container.
Final Thoughts
I love how this Pecan Pie Cookies Recipe brings the comfort of pecan pie into an easy cookie form. If you bake these, I would love to hear how they turned out.
Share your thoughts, ask questions, or tell me how you served them. Happy baking from my kitchen to yours.
Pecan Pie Cookies Recipe
Ingredients
For the Cookie Base
- 1/2 cup unsalted butter softened
- 3/4 cup packed brown sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt or sea salt
For the Pecan Topping
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
Instructions
- Heat the oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, whisk butter and brown sugar until smooth and creamy.
- Stir in milk and vanilla extract until combined.
- Add flour, baking powder, and salt. Mix until a soft dough forms.
- Roll dough into balls, about 1 tablespoon each. Place them on the baking sheet.
- Press a small well into the center of each ball using your thumb or spoon.
- In another bowl, stir chopped pecans, corn syrup, brown sugar, melted butter, and vanilla extract.
- Spoon pecan filling into each cookie well.
- Bake for 12–14 minutes until the edges look set and the centers look glossy.
- Let cookies cool on the pan for 5 minutes, then move to a rack.
Notes
Measure flour using a spoon and level method.
Softened butter works best for smooth dough.
Let cookies cool before moving them to avoid cracking.
