These Pecan Pie Cookies combine a soft, buttery cookie base with a rich, caramel-like pecan filling. They have all the cozy flavors of classic pecan pie in an easy-to-eat cookie.
Ingredients
For the Cookies
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Pecan Filling
- 1 cup (110 g) chopped pecans
- ⅓ cup (67 g) packed brown sugar
- 3 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Dough
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes.
Add the egg and vanilla extract. Beat again until smooth and well combined.
2. Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until a soft cookie dough forms. Avoid overmixing.
3. Make the Pecan Filling
Place the butter, brown sugar, heavy cream, maple syrup, and salt in a small saucepan over medium-low heat.
Stir until the butter melts and the mixture becomes smooth.
Add the chopped pecans and cook for about 2–3 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract.
Allow the filling to cool for several minutes. It will thicken as it cools.
4. 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 of space between them.
Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie.
5. Add the Pecan Filling
Spoon about 1 teaspoon of the pecan mixture into the center of each cookie.
Don’t overfill them, as the filling can spread while baking.
6. Bake
Bake for 10–12 minutes, or until the cookie edges are lightly golden and the centers look set.
The cookies may still feel slightly soft in the center when they come out of the oven. That’s okay—they will firm up as they cool.
7. Cool
Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack.
Allow them to cool completely before serving so the pecan filling can set.
Helpful Tips
- Use softened butter, not melted butter, for the best cookie texture.
- Toast the pecans beforehand for an even richer flavor.
- Don’t overbake the cookies; slightly soft centers give them a delicious texture.
- Let the filling cool slightly before adding it to the cookies so it doesn’t become too runny.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Yield
About 24 cookies
Prep Time
20 minutes
Bake Time
10–12 minutes
Total Time
About 35 minutes
