Here’s a sweet, bite-sized treat inspired by the classic pie 🥧🍪
Pecan Pie Cookies are chewy, buttery, and full of pecan flavor.
Pecan Pie Cookies
Ingredients (Makes about 18–24 cookies)
Cookie base
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp salt
Pecan pie filling
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup corn syrup
- 1 tbsp butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven
- Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make cookie dough
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in egg and vanilla.
- Mix in flour and salt until a soft dough forms.
- Shape cookies
- Roll dough into 1-inch balls and place on baking sheet.
- Press a thumb or spoon into the center to form a small well.
- Prepare pecan filling
- In a bowl, mix pecans, brown sugar, corn syrup, melted butter, and vanilla.
- Fill cookies
- Spoon a small amount of pecan mixture into each cookie well.
- Bake
- Bake 10–12 minutes until edges are lightly golden.
- Cool
- Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Tips
- Don’t overfill—pecan filling spreads while baking.
- Add a pinch of cinnamon for extra warmth.
- Drizzle cooled cookies with melted chocolate for a fun twist.
If you want, I can also share a no-bake pecan pie cookie, a shortbread-style version, or a holiday platter idea using these cookies.
