Love the warm, gooey, nutty goodness of pecan pie but dread the long baking time and complicated crust? Say hello to Pecan Pie Cookies! These delightful treats capture all the classic flavors of your favorite holiday dessert in a convenient, bite-sized form. You get a buttery, shortbread-like cookie base topped with a rich, caramelized pecan filling.
For a deeper dive into its origins, a look at the history of pecan pie reveals its rich American heritage. A Fresh Look at the History of Pecan Pie from the UNC Press Blog provides interesting insights.
They are surprisingly easy to make and perfect for sharing during the holidays or enjoying any time you crave a comforting dessert.
Table of Contents
Why You’ll Love These Pecan Pie Cookies
You will quickly fall in love with these delightful Pecan Pie Cookies for many reasons. They truly are a fantastic dessert option, especially for busy bakers.
- This recipe is simple and fuss-free, perfect for beginners.
- Each cookie features a luscious, gooey, and rich pecan pie filling.
- They are ideal for making ahead, saving you time during busy periods.
- Enjoy a tender, buttery, shortbread-like cookie base with every bite.
- The quick baking time means you get delicious treats in under 15 minutes.
- These cookies offer all the flavor of pie, but in a less rich, more manageable portion.
Ingredients
Here are the precise ingredients you will need to bake these delightful Pecan Pie Cookies:
For the Pecan Pie Filling:
- ½ cup (110g) packed light or dark brown sugar
- 2 tablespoon (30ml) 35% heavy whipping cream
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 tablespoon (15ml) corn syrup or maple syrup
- ⅛ teaspoon salt
- ⅔ cup (85g) coarsely chopped pecans
For the Cookie Dough:
- ½ cup (113g) unsalted butter, softened
- ⅓ cup (65g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 1 tablespoon (15ml) whole milk
- 1 ⅓ cups (190g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For Topping (Optional):
- ¼ cup (30g) chopped pecans
- 4 oz (113g) melted dark chocolate
Notes & Substitutions
Always start with good quality ingredients for the best results. Unsalted butter is ideal as it gives you control over the overall saltiness of your pecan pie treats. If you only have salted butter, omit the salt from the cookie dough. Light or dark brown sugar both work beautifully, with dark brown sugar offering a slightly deeper molasses flavor.
Corn syrup provides that classic gooey texture in the filling, but maple syrup is a good alternative if preferred. Always use fresh, good-quality pecans; you can lightly toast them for an enhanced nutty flavor before chopping.
Equipment
Gathering your equipment before you begin makes baking a breeze. You will need a small saucepan for the filling and two mixing bowls, one large and one medium. An electric hand mixer is optional but helpful for creaming butter and sugars. A rubber spatula, measuring spoons, and measuring cups are essential.
Prepare two baking sheets, lined with parchment paper, and have a 1-ounce cookie scoop ready. A wire cooling rack and a small teaspoon for making divots will also be useful.
Instructions
Creating these delicious Pecan Pie Cookies is a straightforward process when you follow these steps.
Make the Pecan Pie Filling:
- Combine brown sugar, heavy cream, egg, vanilla extract, corn syrup, and salt in a small 1-quart stainless steel saucepan. Whisk these ingredients together until well combined. Stir in the coarsely chopped pecans. Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it just begins to bubble and thicken. Allow it to bubble gently for 30 seconds, which typically takes 5–7 minutes.
- Immediately remove the filling from the heat and pour it into a clean bowl. Let it cool completely, then refrigerate for about 1 hour until thoroughly chilled. This chilling step is crucial for the filling of your Pecan Pie Cookies.
Prepare the Cookie Dough:
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Mix by hand with a wide rubber spatula using the “creaming” method, or use an electric hand mixer on medium speed for about 2 minutes until the mixture is pale and fluffy. Add the large egg yolk and pure vanilla extract, mixing well to combine.
- Stir in the whole milk until it is fully incorporated into the mixture. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well blended. Gradually add the dry flour mixture to the wet butter mixture. Fold it in until just evenly incorporated and the dough appears smooth.
- Cover the bowl with plastic wrap and refrigerate for 1 hour. Alternatively, for easier handling, turn the dough out onto a large piece of plastic wrap. Shape and roll it into a log about 10 inches long. Use lightly floured hands to manage the sticky dough. Wrap the log well and refrigerate for 1 hour or place it in the freezer for 30 minutes.
Shape and Fill Cookies:
- Line two large cookie sheets with parchment paper. If you kept the dough in a bowl, use a 1-ounce cookie scoop to portion about 2 tablespoons of dough. Roll each portion into smooth balls. Ensure you divide the dough evenly to make exactly 13 cookies. If you shaped the dough into a log, slice it into 13 equal portions. Roll each portion into smooth balls and place them on the prepared baking sheets, spacing them 3 inches apart.
- Press a 1-teaspoon measuring spoon down firmly into the center of each cookie to create a deep divot. Push the sides of the cookie up or gently squeeze the cookie towards the center a bit to help contain the filling as you create the divet. If the cookie dough cracks, simply press it back together. Spoon about 1 teaspoon of the chilled pecan filling directly into each indent.
- You will not use all the filling; reserve the rest for finishing the cookies after they have baked. Place the baking trays in the refrigerator for 15 minutes while your oven preheats. This helps the Pecan Pie Cookies hold their shape.
Bake Cookies:
- Preheat your oven to 375°F (190°C). Bake the cookies for 8-10 minutes. Look for the cookies to become nicely golden brown around the edges and the filling to start bubbling. Carefully transfer the baking trays to a wire rack. Let the cookies cool on the trays for 5 minutes before transferring them individually to the wire rack to finish cooling completely.
Finish and Serve:
- Once the cookies are cool, spoon a bit of the remaining reserved filling on top of each cookie. If you like, sprinkle more chopped pecans on top for extra crunch and presentation. For an extra special touch, you can also drizzle them with melted dark chocolate, though this step is entirely optional. These finished Pecan Pie Cookies are now ready to enjoy!
Pro Tips & Troubleshooting
Chilling both the cookie dough and the filling is paramount for perfect Pecan Pie Cookies. Cold dough prevents excessive spreading, while chilled filling stays in place. Aim for accurate cookie portioning (13 cookies) to ensure even baking. Bake until the edges are golden, but avoid overcooking to maintain a tender interior and gooey filling.
If your cookies are spreading too much, ensure your butter was not overly soft and the dough was sufficiently chilled. For perfect divots, use a rounded teaspoon and gently press, pushing dough up the sides to create a well.
Serving, Storage, & Variations
Serving Suggestions
Serve these delightful Pecan Pie Cookies warm or at room temperature. They pair wonderfully with a cup of coffee, a glass of milk, or even a scoop of vanilla ice cream. They are an excellent addition to any holiday dessert platter, a potluck, or packaged as thoughtful homemade gifts.
Storage Instructions
Store your baked Pecan Pie Cookies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to a week. You can also freeze baked cookies in an airtight container for up to 2-3 months; thaw at room temperature before serving. The cookie dough can also be frozen for up to 3 months.
Variations
Get creative with your pecan pie inspired cookies! Add a splash of bourbon or rum to the filling for an adult twist. Experiment with different nuts like walnuts or hazelnuts. Drizzle them with white chocolate instead of dark, or simply dust them with a sprinkle of powdered sugar for an elegant finish.
Nutrition
These homemade Pecan Pie Cookies offer a delightful treat that fits well into a balanced diet when enjoyed in moderation. Exact nutritional content can vary based on specific ingredients and brands used.
Research on various nuts highlights that pecans are rich in healthy fats, fiber, and antioxidants, offering various benefits when incorporated into your diet.
| Nutrient | Per Cookie (Estimated) |
|---|---|
| Calories | 210-230 |
| Total Fat | 12-15g |
| Saturated Fat | 6-8g |
| Cholesterol | 30-40mg |
| Sodium | 60-80mg |
| Carbohydrates | 25-30g |
| Sugars | 15-20g |
| Protein | 2-3g |
Disclaimer: These are approximate values and should not be considered professional dietary advice. Please consult a qualified nutritionist for personalized information.
FAQ
Can I use salted butter for these pecan pie cookies?
Yes, you can use salted butter. If you do, simply omit the ¼ teaspoon of salt called for in the cookie dough recipe to balance the flavors.
What if I don’t have corn syrup for the filling?
Maple syrup is an excellent alternative to corn syrup for the pecan pie filling. It provides a similar texture and a delicious complementary flavor.
Can I freeze the baked pecan pie cookies?
Absolutely! Freeze the baked and cooled Pecan Pie Cookies in an airtight container for up to 2-3 months. Thaw them at room temperature when you’re ready to enjoy.
Conclusion
These Pecan Pie Cookies are a true testament to making baking simple and incredibly delicious. They offer all the beloved flavors of a classic pecan pie without the fuss, perfect for busy parents and beginner bakers alike. With a buttery crust and a rich, gooey pecan filling, they are an irresistible handheld treat for any occasion.
Don’t wait for the holidays; whip up a batch today and share the joy! We love seeing your creations, so please share your photos and comments below.
Pecan Pie Cookies
Ingredients
Equipment
Method
- Combine brown sugar, heavy cream, egg, vanilla extract, syrup and salt in a small saucepan; whisk until combined. Stir in chopped pecans. Place over medium heat, whisking constantly, until mixture just begins to bubble and thicken; allow to bubble gently for 30 seconds (about 5–7 minutes). Remove from heat, pour into clean bowl; let cool completely then refrigerate for about 1 hour until chilled.
- In a large bowl, cream softened butter, granulated sugar and brown sugar until pale and fluffy (about 2 minutes). Add egg yolk and vanilla extract, mix to combine. Stir in the whole milk.
- In a separate bowl whisk together flour, baking soda, baking powder and salt. Gradually add dry mixture to butter mixture; fold until just incorporated and dough is smooth. Cover and refrigerate for 1 hour (or roll into a 10‑inch log, wrap and chill 1 hour or freeze 30 minutes).
- Line two baking sheets with parchment. Portion dough into 13 equal pieces (use a 1‑oz scoop or slice log into 13). Roll each into a ball and place on sheets spaced ~3 inches apart. Use a 1‑tsp measuring spoon to press a deep divot into the center of each cookie, pushing dough up around the sides. Spoon ~1 tsp chilled filling into each indent (reserve remaining filling for topping). Refrigerate trays for 15 minutes while preheating oven.
- Preheat oven to 375 °F (190 °C). Bake cookies for 8–10 minutes until edges are golden and filling is bubbling. Transfer trays to wire rack; let cookies cool 5 minutes on trays then move individually to rack to finish cooling completely.
- Once cooled, spoon a bit of reserved filling on top of each cookie. If desired, sprinkle with chopped pecans and/or drizzle melted dark chocolate. Serve.
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