Pecan Pie Cookies taste just like classic pecan pie—but in soft, buttery cookie form. They have a tender cookie base with a gooey, caramel-pecan topping. Perfect for holidays, bake sales, or anytime you want pecan pie without slicing a pie.
🍪 Pecan Pie Cookies
Ingredients
Cookie Base
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
Pecan Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 1 tablespoon heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions
1. Make the Cookie Dough
- Preheat oven to 350°F (175°C).
- Cream butter and brown sugar until smooth.
- Mix in egg yolk and vanilla.
- Add flour and salt; mix just until combined.
2. Shape Cookies
- Roll dough into 1-inch balls and place on a lined baking sheet.
- Use your thumb or the back of a spoon to make an indentation in each cookie.
3. Prepare Pecan Filling
- In a bowl, mix pecans, brown sugar, melted butter, cream, and vanilla.
- Spoon filling into each cookie indentation.
4. Bake
- Bake for 10–12 minutes, until edges are lightly golden and centers are set.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Tips for Best Results
- Don’t overfill—just enough to mound slightly.
- Toast pecans first for deeper flavor.
- Cookies firm up as they cool but stay soft inside.
Optional Variations
- Add a drizzle of melted chocolate after baking
- Use maple syrup instead of cream for a maple-pecan flavor
- Add a pinch of cinnamon or nutmeg
These pecan pie cookies are rich, buttery, and full of that classic pecan pie flavor—without the fuss of making a pie.
If you want, I can also give you a chewy version, a shortbread-style base, or a mini pecan pie cookie with a gooey center.
