Pecan Pie Cookies
When the holidays roll around, I want something sweet but not too complicated. These Pecan Pie Cookies give you all that gooey, nutty goodness from pecan pie without wrestling with pie crust.
You just scoop, fill, and bake! Everyone grabs their own cookie, so no awkward pie-slicing moments. The buttery base holds this amazing pecan filling that gets perfectly sticky as it cools. My family begs me to make these every year. They’re THAT good!
Ingredients You’ll Need
Here’s what you need to make these beauties. I’ll tell you the exact amounts down in the recipe card!
- Dry Ingredients: Flour, cornstarch, baking soda, baking powder, and salt build your cookie base. I always spoon and level my flour so the cookies turn out soft, not dense or dry.
- Unsalted Butter: You’ll use this in the dough and the filling. It makes everything taste rich and keeps things nice and smooth.
- Dark Brown Sugar: This goes in both parts, too. It brings that deep, caramelly sweetness that tastes like real pecan pie.
- Granulated Sugar: Works with the brown sugar to help your cookies spread just right and get those golden edges.
- Vanilla Extract: Get the pure stuff if you can. It makes the whole cookie smell amazing and taste even better.
- Eggs: One whole egg plus an extra yolk gives you that perfect chewy bite. Make sure they’re at room temperature!
- Pure Maple Syrup: This replaces corn syrup and makes the filling sticky and sweet with a hint of maple warmth.
- Pecans: The star of the show! Chop them up rough so you get lots of crunchy, nutty bites in every cookie.
- Heavy Cream: This makes the filling super creamy and thick. You can’t skip it or the filling won’t set up right.
- Spices: Cinnamon, cloves, and nutmeg bring those cozy holiday vibes. They smell incredible and taste just like pecan pie should.
- Salt: Just a little pinch makes all the sweet flavors pop and keeps things balanced.
- Flaky Sea Salt: I love Maldon for this. Sprinkle it on top at the end for that fancy bakery touch!
How to Make Pecan Pie Cookies
Let me walk you through this. It’s easier than you think, and the results are wow-worthy!
Step 1: Mix the Dry Ingredients
Whisk everything together in your big bowl. Grab 2 cups all-purpose flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set it aside.
Step 2: Cream Butter and Sugar
Beat the butter and sugars in your stand mixer. Toss in 1/2 cup cubed unsalted butter, 1/2 cup dark brown sugar, and 1/3 cup granulated sugar. Mix about 1-2 minutes until fluffy.
Step 3: Add Eggs and Vanilla
Mix in your eggs and vanilla to the fluffy butter mixture. Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract. Scrape the bowl sides so everything combines well.
Step 4: Combine Dry Ingredients
Pour in the dry ingredients slowly, about 1/4 cup at a time. Mix just until you don’t see any more flour. Don’t overmix or your cookies will turn out tough!
Step 5: Shape and Indent Cookies
Scoop the dough with your 2-tablespoon scoop and roll into balls. Dip a tablespoon in flour, then press the back into each ball to make a little well. Chill them for 30 minutes.
Step 6: Prepare Pecan Pie Filling
Cook the filling in your saucepan on medium heat. Combine 6 Tbsp butter, 1/3 cup dark brown sugar, 1/3 cup maple syrup, and 2 cups chopped pecans. Let it bubble for 2-3 minutes.
Step 7: Finish the Filling
Stir in the cream and spices to your bubbly mixture. Add 1/3 cup heavy cream, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/8 tsp salt. Bubble 1-2 minutes more, then cool.
Step 8: Fill and Bake Cookies
Heat your oven to 350°F. Spoon 2 tsp cooled filling into each cookie well. Don’t add too much yet because you’ll top them later! Bake 6 cookies per sheet for 10-12 minutes.
Step 9: Perfect and Top Cookies
Swirl each warm cookie with your circular cutter or glass to smooth the edges. Spoon more pecan filling on top to make them look full and gorgeous. Sprinkle flaky sea salt over everything.
Step 10: Cool and Set
Let cookies rest on the pan for 10 minutes before moving them to your wire rack. This is important because the filling needs time to set up and get that perfect gooey texture. YUM!
Tips for the Best Pecan Pie Cookies
Want to make sure these turn out incredible? Here’s what works for me every single time.
- Roast your pecans first: Toast them for a few minutes to bring out all that nutty flavor before you add them to the filling.
- Don’t overmix the dough: Stop mixing as soon as the flour disappears. Too much mixing makes cookies dense and tough instead of tender.
- Cool filling completely: When it’s hot, the filling is super runny. Let it cool, and it thickens up like magic before you add it.
- Chill dough properly: That 30 minutes in the fridge keeps your cookies from spreading all over the pan while they bake.
- Bake six at a time: Give each cookie space to breathe. Too many cookies on one sheet make them spread into each other and look messy.
- Use quality sea salt: Maldon flaky salt is worth every penny. It balances all that sweetness and makes your cookies taste like they came from a fancy bakery.
Variations and Substitutions
Feel free to play around with these cookies and make them your own style!
- Chocolate Chip Addition: Toss chocolate chips into your cookie dough for a chocolate-pecan combo that’s absolutely dreamy and decadent.
- Bourbon Twist: Add 1-2 tablespoons of bourbon to the filling for a grown-up flavor that pairs beautifully with the pecans.
- Caramel or Chocolate Drizzle: Melt some caramel or chocolate and drizzle it over the cooled cookies for extra sweetness and pretty presentation.
- Mini Cookie Version: Use a smaller scoop to make bite-sized treats that are perfect for parties or when you want more cookies.
- Almond Extract Swap: Swap the vanilla for almond extract if you want a different flavor twist that still tastes amazing with pecans.
- Honey or Agave: Use honey or agave instead of maple syrup if that’s what you have on hand at home.
Make-Ahead and Storage Tips
Keep your cookies in an airtight container on the counter for 1–2 days, or pop them in the fridge for up to a week. Want to freeze them? Place cookies on a baking sheet in one layer and freeze until hard.
Then move them to a freezer bag or container with parchment paper between layers. They’ll stay good for three months! Just set them out at room temperature when you’re ready to eat.
You can also shape the dough balls and chill them up to 24 hours before baking if you want to prep ahead during the busy holiday rush.
Recipe FAQs
Can I make the cookie dough ahead of time?
Yes! Shape your dough balls and keep them in the fridge up to 24 hours before you’re ready to bake them.
Why are my cookies spreading too much?
Make sure you chill the dough for the full 30 minutes. Also, don’t put too many cookies on one sheet at once.
Can I use salted butter instead?
Sure, but cut back on the salt in the recipe or leave it out completely so they don’t taste too salty.
How do I prevent filling from overflowing?
Only add 2 teaspoons before baking. After the cookies come out, you can pile more filling on top to make them pretty.
Can I substitute corn syrup for maple syrup?
You can, but maple syrup tastes way better. Corn syrup will make it sweeter without that nice warm maple flavor.
Why do I need the extra egg yolk?
That extra yolk makes your cookies rich and gives them that perfect chewy texture everyone loves.
Can I use a different type of nut?
Absolutely! Walnuts work great, or you can mix different nuts together for fun.
How do I know when cookies are done?
The edges should look set and slightly golden. The middles might seem soft, but they’ll firm up as they cool.
Can I skip the flaky sea salt?
You could, but it really makes these cookies special. It balances the sweetness and adds that gourmet touch.
Do I need to roast the pecans first?
You don’t have to, but I really recommend it. Toasting brings out so much more flavor and makes them taste incredible.
Pecan Pie Cookies
Ingredients
For the Cookies:
- 2 cups all-purpose flour spooned and leveled
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cut into cubes
- 1/2 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
For the Pecan Pie Filling:
- 6 Tbsp unsalted butter
- 1/3 cup dark brown sugar packed
- 1/3 cup pure maple syrup
- 2 cups pecans chopped
- 1/3 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- Flaky sea salt for finishing
Instructions
- Whisk your dry ingredients: Grab a big bowl and mix 2 cups flour, 1 tsp cornstarch, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt together. Set aside.
- Cream butter and sugars: Put 1/2 cup cubed butter, 1/2 cup dark brown sugar, and 1/3 cup granulated sugar in your mixer. Beat 1-2 minutes until it looks fluffy and light.
- Add wet ingredients: Mix in 1 egg, 1 egg yolk, and 1 tsp vanilla extract until everything combines well. Scrape the bowl sides with your spatula to get every bit.
- Add dry ingredients slowly: Pour in your flour mixture about 1/4 cup at a time. Mix just until the flour disappears. Don't mix too much, or cookies get tough!
- Shape and make wells: Use your 2 tablespoon scoop to make dough balls. Press a floured tablespoon back into each one to create a well. Chill the shaped dough for 30 minutes.
- Make pecan filling: Put 6 Tbsp butter, 1/3 cup brown sugar, 1/3 cup maple syrup, and 2 cups chopped pecans in your saucepan over medium heat. Let it simmer 2-3 minutes.
- Finish the filling: Stir in 1/3 cup heavy cream, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/8 tsp salt to the bubbling mixture. Cook 1-2 minutes, then cool completely.
- Fill and bake: Heat oven to 350°F. Spoon 2 tsp cooled filling into each chilled cookie well. Bake 6 cookies per sheet for 10-12 minutes until edges turn golden brown.
- Shape and top: While cookies are warm, spin a circular cutter or glass around each one to make perfect circles. Add more filling on top and sprinkle with flaky sea salt.
- Cool completely: Leave cookies on the pan for 10 minutes, then move to a wire rack to cool all the way. This lets the filling set up and get gooey. ENJOY!!!
Notes
- Toast your pecans in the oven before adding them to the filling. This brings out an amazing nutty flavor that really makes these cookies special.
- Let the filling cool down completely before you add it to the cookie wells. Hot filling is way too runny and will overflow during baking.
- Don’t skip the 30-minute chill time for the shaped dough. This step keeps your cookies from spreading too much and losing their shape.
- Only bake six cookies per sheet so they have room to spread properly. Too many cookies crowded together will bake into each other.
- Store at room temperature 1-2 days or refrigerate up to one week. Freeze up to three months in an airtight container with parchment between layers.
