If you love the rich, buttery flavor of pecan pie but want something a little more bite-sized, these Pecan Pie Cookies are the perfect solution. They combine the best elements of a classic pecan pie—crunchy pecans, caramelized brown sugar, and a buttery base—into a delicious, easy-to-make cookie. These treats are perfect for the holidays or any time you want to enjoy a taste of pecan pie without making a whole pie. They’re sure to be a hit with your family and friends!
Why You’ll Like This Recipe
These Pecan Pie Cookies have all the warm, comforting flavors of traditional pecan pie but in a convenient cookie form. The buttery cookie base pairs perfectly with the gooey, nutty pecan filling, making them an irresistible treat. Plus, they’re much easier and quicker to make than a full pie, making them a great option for a quick dessert or holiday gift.
Recipe: Pecan Pie Cookies
Ingredients
For the Cookie Base:
- 1 cup all-purpose flour
- ⅓ cup unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup chopped pecans
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, and mix until well combined.
Gradually add the flour to the butter mixture, stirring until a soft dough forms. Shape the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart. Using your thumb or the back of a spoon, gently press down in the center of each ball to create a small indent for the filling.
Step 2: Make the Pecan Filling
In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir continuously until the sugar is dissolved and the mixture is smooth and slightly thickened, about 2-3 minutes. Remove from heat and stir in the vanilla extract and chopped pecans.
Step 3: Fill and Bake the Cookies
Spoon about 1 teaspoon of the pecan filling into the indent of each cookie. Be careful not to overfill, as the filling will spread slightly during baking.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the filling is set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
Serving:
Serve these Pecan Pie Cookies with a cup of coffee or tea for a sweet afternoon treat. They also make a great addition to holiday cookie trays or as a dessert for Thanksgiving dinner.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months and thaw them at room temperature when ready to enjoy.
Helpful Notes
- Evenly Sized Cookies: To ensure your cookies bake evenly, try to make the dough balls as consistent in size as possible. You can use a cookie scoop to help with this.
- Don’t Overfill the Cookies: While it may be tempting to add a lot of filling, keep the amount small to prevent overflow during baking. The filling will spread slightly as it bakes.
- Nut Options: If you’re not a fan of pecans, you can substitute with chopped walnuts or almonds for a different twist on these cookies.
FAQs
Q1: Can I make the dough ahead of time?
Yes, you can prepare the cookie dough ahead and refrigerate it for up to 2 days before baking. Just let the dough sit at room temperature for 10 minutes before shaping and baking.
Q2: Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s what you have on hand. Just omit the pinch of salt in the recipe to balance the flavors.
Q3: Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls before baking. Just shape the dough, freeze on a baking sheet, and then store in a freezer-safe bag. Bake them straight from frozen, adding an extra 1-2 minutes to the baking time.
Q4: Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum to help the cookies hold their shape.
Q5: How can I make the filling thicker?
If you prefer a thicker filling, let the pecan mixture cool slightly before spooning it into the cookies. This will help it set better during baking.
Final Thoughts
These Pecan Pie Cookies are the perfect way to enjoy the classic flavors of pecan pie in a fun, bite-sized format. With their buttery cookie base and rich, nutty filling, they’re sure to be a favorite at any gathering. Whether you're baking them for a holiday party or just indulging in a sweet treat at home, these cookies are a delicious way to celebrate the season. Happy baking!
Pecan Pie Cookies
Ingredients
For the Cookie Base:
- 1 cup all-purpose flour
- ⅓ cup unsalted butter softened
- ⅓ cup brown sugar packed
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup chopped pecans
- ½ cup brown sugar packed
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, and mix until well combined.
- Gradually add the flour to the butter mixture, stirring until a soft dough forms. Shape the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart. Using your thumb or the back of a spoon, gently press down in the center of each ball to create a small indent for the filling.
Step 2: Make the Pecan Filling
- In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir continuously until the sugar is dissolved and the mixture is smooth and slightly thickened, about 2-3 minutes. Remove from heat and stir in the vanilla extract and chopped pecans.
Step 3: Fill and Bake the Cookies
- Spoon about 1 teaspoon of the pecan filling into the indent of each cookie. Be careful not to overfill, as the filling will spread slightly during baking.
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the filling is set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Evenly Sized Cookies: To ensure your cookies bake evenly, try to make the dough balls as consistent in size as possible. You can use a cookie scoop to help with this.
- Don’t Overfill the Cookies: While it may be tempting to add a lot of filling, keep the amount small to prevent overflow during baking. The filling will spread slightly as it bakes.
- Nut Options: If you’re not a fan of pecans, you can substitute with chopped walnuts or almonds for a different twist on these cookies.
