Pecan Pie Cookies 🍪🥧

These Pecan Pie Cookies combine the buttery goodness of classic cookies with the rich, caramelized flavor of pecan pie. They’re soft and tender in the center, slightly crisp around the edges, and topped with a gooey pecan filling. Perfect for holidays, cookie exchanges, afternoon tea, or whenever you’re craving a little bite of pecan pie!

Ingredients

For the Cookies

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

For the Pecan Pie Filling

• 1 cup (110 g) finely chopped pecans
• ⅓ cup (67 g) brown sugar
• ¼ cup (60 ml) heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup or corn syrup
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Cookie Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.

Add the egg and vanilla extract and beat until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Avoid overmixing.

2. Make the Pecan Filling

Place the chopped pecans, brown sugar, heavy cream, butter, maple syrup, vanilla, and salt in a small saucepan.

Cook over medium-low heat, stirring constantly, for about 2–3 minutes, until the butter melts and the mixture becomes thick and glossy.

Remove from the heat and let the filling cool for a few minutes.

3. Shape the Cookies

Scoop about 1½ tablespoons of dough for each cookie and roll into balls.

Place the dough balls on the prepared baking sheets, leaving about 2 inches between each.

Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie.

Spoon a small amount of the pecan filling into each indentation.

4. Bake

Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Tips for Perfect Pecan Pie Cookies

• Don’t overbake: The cookies will continue to firm up as they cool.
• Cool the filling slightly: This makes it easier to spoon into the cookies without melting the dough.
• Use toasted pecans: Toasting the pecans for 5–7 minutes before making the filling gives them an even deeper, nuttier flavor.
• For extra caramel flavor: Add 1 tablespoon of bourbon to the pecan filling.
• For prettier cookies: Reserve a few larger pecan pieces to place on top before baking.

Storage

Store cooled cookies in an airtight container at room temperature for 3–4 days. They can also be refrigerated for up to 1 week.

For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.