If you love pecan pie, these pecan pie cookies are going to be your new favorite shortcut. They taste like the best bite of pie—the sweet, nutty, buttery center—wrapped in a soft, chewy cookie base.
You’ll get that classic pecan pie vibe without rolling crust or slicing anything. Just scoop, press, fill, and bake. They’re perfect for cookie trays, gift tins, or a cozy “I need something sweet” moment.
Trust me, don’t skip toasting the pecans. It wakes up their flavor and makes the whole cookie taste extra rich and toasty.
Why You’ll Love This Pecan Pie Cookies
- Ultimate comfort dessert: All the cozy pecan pie flavor in a handheld cookie.
- Better than bakery: Gooey centers + buttery base, with no fussy pie crust.
- Holiday hero: Perfect for Thanksgiving dessert spreads and cookie swaps.
- Make-ahead friendly: Prep the dough and filling ahead, then bake when you’re ready.
- Freezer friendly: Bake now, stash some away for later cravings.
- Crowd-pleaser: Everyone recognizes the flavor, and everyone asks for the recipe.
Ingredients for Pecan Pie Cookies
- Unsalted butter: Makes the cookies rich and tender. If you only have salted, reduce the added salt.
- Brown sugar: Adds chew and that warm “caramel” note. Light or dark both work.
- Granulated sugar: Helps the edges crisp slightly.
- Egg: Binds the dough so it holds that little “well” for the filling.
- Vanilla extract: Brings out the buttery pecan flavor.
- All-purpose flour: The structure. If your dough feels sticky, a tablespoon more can help.
- Baking soda: Gives the cookies a little lift so they don’t bake up dense.
- Salt: Balances sweetness and makes the pecans taste nuttier.
For the pecan filling
- Chopped pecans (toasted): Toasting is the secret—more flavor, better crunch.
- Brown sugar: Melts into a gooey, pie-like center.
- Corn syrup: Gives that classic pecan pie “set.” Maple syrup works for a deeper flavor.
- Melted butter: Adds richness and helps everything bubble into a caramel.
- Vanilla extract: Makes it taste like pie, not just “sweet nuts.”
- Pinch of salt: Again—don’t skip it. It keeps the filling from tasting flat.
How to Make Pecan Pie Cookies
- 1. Preheat your oven to 350°F and line two baking sheets with parchment.
- 2. Toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring, just until fragrant. Let them cool (hot pecans can melt the filling too fast).
- 3. Cream the softened butter, brown sugar, and granulated sugar for 2 minutes, until fluffy. Beat in the egg and vanilla until smooth.
- 4. Whisk the flour, baking soda, and salt in a separate bowl. Mix the dry ingredients into the wet just until no flour streaks remain.
- 5. Scoop the dough into 1 1/2-inch balls and place them about 2 inches apart. Press a deep indentation in the center of each one with your thumb or the back of a teaspoon.
- 6. Chill the shaped cookies for 15 minutes. This helps them hold their shape and keeps the edges from spreading too much.
- 7. Stir together the filling: toasted pecans, brown sugar, corn syrup (or maple syrup), melted butter, vanilla, and a pinch of salt. It should look glossy and scoopable.
- 8. Fill each cookie well with about 1 teaspoon of filling. Bake for 10–12 minutes, until the edges are golden and the centers are bubbling. Cool on the pan for 5 minutes, then move to a rack to finish setting.
Reader Review: “Made these for a cookie swap and they were the first ones gone. That gooey pecan center is unreal!”
Tips for Perfect Pecan Pie Cookies
- Toast the pecans: It’s the fastest way to make them taste “bigger” and nuttier.
- Chill the dough: Even 15 minutes helps the cookies bake up thicker and chewier.
- Make deep wells: Press the center firmly so there’s room for the filling.
- Don’t overbake: Pull them when the filling is actively bubbling—carryover heat finishes the job.
- Use parchment: It keeps the caramel-like filling from sticking as it cools.
Variations & Substitutions
- Maple pecan pie cookies: Swap corn syrup for maple syrup for a deeper, cozier flavor.
- Chocolate drizzle: Drizzle melted chocolate over cooled cookies for a “chocolate pecan pie” twist.
- Bourbon hint: Add 1 teaspoon bourbon to the filling for a warm, grown-up note.
- Gluten-free: Use a 1:1 gluten-free flour blend (the dough may need an extra chill).
- Mini versions: Make 1-inch dough balls and bake 2–3 minutes less for bite-sized cookies.
Make-Ahead & Freezing
- Make-ahead: Mix the dough and filling up to 1 day ahead. Keep both covered in the fridge. Shape and bake when you’re ready.
- Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw on the counter, or warm in a 300°F oven for a few minutes.
Serving Suggestions
- Add them to a holiday cookie tray with gingerbread, sugar cookies, and snickerdoodles.
- Serve warm with a scoop of vanilla ice cream (it’s basically pecan pie à la mode).
- Pair with hot coffee, black tea, or a mug of cozy cider.
If you make these pecan pie cookies, leave a rating and a comment—it helps so much. And tell me: are you team maple or team classic corn syrup?
Pecan Pie Cookies (Easy, Chewy, Best Ever)
- Total Time: 32 minutes (plus 15 minutes chill)
- Yield: about 24 cookies
- Diet: Vegetarian
Description
These pecan pie cookies taste like mini pecan pies—chewy buttery bases with gooey caramelized pecan centers. Perfect for holidays, cookie swaps, and anytime you want pecan pie without making a whole pie.
Ingredients
Cookie Base
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
Pecan Filling
– 3/4 cup pecans, chopped and toasted
– 1/3 cup brown sugar
– 1/4 cup corn syrup (or maple syrup)
– 1 tablespoon unsalted butter, melted
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions
1. Heat oven to 350°F. Line baking sheets with parchment. Toast chopped pecans in a dry skillet for 3–5 minutes; cool.
2. Cream butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla.
3. Whisk flour, baking soda, and salt. Mix into the wet ingredients just until combined.
4. Scoop dough into 1 1/2-inch balls. Place on sheet and press deep wells in the center. Chill 15 minutes.
5. Stir together filling ingredients until glossy.
6. Spoon about 1 teaspoon filling into each well.
7. Bake 10–12 minutes, until edges are golden and centers bubble. Cool 5 minutes on pan, then move to a rack.
Notes
– Toasting pecans makes a big difference in flavor—don’t skip it.
– Don’t overfill the centers or the filling may spill and burn.
– Optional: drizzle cooled cookies with melted chocolate.
– Tools: mixing bowls, baking sheets, parchment, cookie scoop (helpful), teaspoon.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking