Pecan Pie Cookies
These incredible Pecan Pie Cookies have all the flavor of a classic pecan pie in a soft, buttery cookie! With a gooey, caramel-like pecan filling, they’re the perfect treat for cookie trays, holiday parties or gifting. Each bite delivers that irresistible crunch and rich, nutty flavor that makes pecan pie a favorite year after year! The best part? They taste just like pecan pie – no fork required!
Servings 18
Ingredients
Cookie Batter
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose four
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Filling
- 1 ½ cups chopped pecans toasted (optional)
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ¾ cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ⅓ cup heavy cream
Garnish
Instructions
Cookie Dough
- Cream together butter, granulated sugar and light brown sugaruntil light and fluffy.1 cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar
- Beat in the egg and vanilla until well combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.2 ½ cups all purpose four, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
- Cover and chill dough in the refrigerator for at least 1 hour.
Toast Pecans
- Optional step: Preheat oven to 350°F and toast pecans for 6 to 8 minutes, stirring occasionally, before chopping.1 ½ cups chopped pecans
Pecan Filling
- In a small saucepan over medium heat, combine light brown sugar, dark brown sugar, corn syrup and butter.½ cup light brown sugar, ½ cup dark brown sugar, ¾ cup light corn syrup, 2 tablespoons unsalted butter
- Stir occasionally until the sugar is fully dissolved and the mixture is smooth.
- Add vanilla extract, salt and chopped pecans, then simmer for about 3 minutes, stirring occasionally.1 teaspoon vanilla extract, ½ teaspoon fine sea salt, 1 ½ cups chopped pecans
- Remove from heat and carefully stir in the heavy cream.⅓ cup heavy cream
- Allow the filling to cool for 15 to 20 minutes, or until thickened slightly.
Assemble and Bake
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop chilled dough into balls (about 1 ½ tablespoons each) and roll in granulated sugar.
- Place dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Use the back of a tablespoon to slightly flatten each ball and create a shallow well in the center.
- Bake cookies for 7 minutes.
- Remove from the oven and carefully spoon about 1 teaspoon of pecan filling into the center of each cookie.
- Return cookies to the oven and bake for an additional 6 to 7 minutes, until edges are golden and centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Top with flaky sea salt, if desired, and serve.
Notes
Storage Information
Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Silicone Baking Mat | Electric Mixer (Hand Mixer or Stand Mixer) | 1.5 Tablespoon Cookie Scoop
Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.
- Room Temperature: Let cookies cool completely before storing. Store in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, refrigerate the cookies in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freeze: To freeze, arrange cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. They’ll keep beautifully for up to 2 months. Thaw at room temperature before enjoying.
- Make Ahead: The cookie dough and filling can also be made ahead and refrigerated separately for up to 2 days before baking.
Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Silicone Baking Mat | Electric Mixer (Hand Mixer or Stand Mixer) | 1.5 Tablespoon Cookie Scoop
Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.
