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These Pecan Pie Cookies combine the best parts of a classic pecan pie with a soft, chewy cookie base. They’re indulgent, buttery, nutty, and perfect for holiday baking or any time you crave a bite-sized version of pecan pie.
Pecan pie is one of my favorite holiday desserts. I just love the flavor or the buttery, nutty, caramel-like pecan filling – so much that I’ve made many other desserts with the filling, like pecan pie brownies, pecan pie cheesecake, and these pecan pie cookies. These cookies might be the easiest pecan pie recipe I’ve tried yet. Each bite delivers a buttery sweetness topped with a rich, nutty pecan filling that’s gooey and caramel-like. So good and yet so easy!
Why I Can’t Get Enough of These Pecan Pie Cookies
- The pie filling. These cookies are topped with a version of my pecan pie filling. It’s gooey, caramel-like, and, in my opinion, the absolute best part of these cookies.
- Easier than pie. I know, I know – the saying Is easy as pie! But the reality is that these cookies are even easier to make than classic pecan pie. So if pie sounds like too much effort, these cookies are the answer.
- Great for sharing. I like to add these cookies to holiday dessert tables. They’re so much easier to serve and more shareable than pie slices! Plus I always get loads of compliments.
Recipe Ingredients
These cookies are made with many of the same ingredients as classic pecan pie. Scroll down to the recipe card below for the exact measurements.
- Unsalted butter – Melted and slightly cooled.
- Sugar – Light brown sugar and granulated sugar are both used in the dough. Light brown sugar is also used in the topping.
- Large Eggs – These cookies require one egg plus an additional yolk.
- Vanilla extract – Used in both the dough and the topping.
- All-purpose flour
- Baking soda & baking powder – Help achieve the soft, chewy cookie base by controlling how much they rise in the oven.
- Salt – Enhances the flavors.
- Ground cinnamon – Adds warmth to the dough and the topping.
- Maple syrup – Makes the pecan topping sticky sweet.
- Pecans – You can’t have pecan pie without the pecans! Chopped into small pieces.
How To Make Pecan Pie Cookies
These cookies are so easy to make. Just remember to let them cool before adding the pecan topping. The printable instructions are in the recipe card below.
- Make the dough. Whisk the melted butter with the sugars until smooth. Stir in the egg, yolk, and vanilla. Continue whisking until glossy. In a separate bowl, combine the dry ingredients then fold them into the yolk mixture until just combined.
- Chill. Cover and chill for 30 minutes.
- Bake. Preheat the oven to 350F. Scoop 2 tablespoon balls of dough onto the baking sheet. Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft.
- Cool. Use a spoon to press an indent in the center of each cookie as soon as they come out of the oven. Cool completely.
- Add the topping. Cook the butter, brown sugar, and maple syrup over medium heat for 3-4 minutes, until bubbling and slightly thickened. Remove from heat. Stir in the vanilla, cinnamon, and pecans. Let cool to thicken slightly. Spoon into the center of the cooled cookies.
- Enjoy. Let the topping set for about 20 minutes. Serve and enjoy!
Tips & Variations
Here are a few things to keep in mind when making this pecan pie cookie recipe.
- Avoid overbaking. The cookies should look set on the edges but soft in the center when you take them out — they’ll finish baking on the tray from residual heat.
- Don’t burn the butter. When cooking the topping, stir constantly once it starts bubbling to avoid scorching the sugar or butter.
- Cool the topping. Let the topping cool for a few minutes before adding it to the cookies. It should be thick but still pourable — this helps it stay in the indent instead of running off.
- Drizzle with chocolate. Feel free to drizzle melted chocolate over top of the cookies or top them with flaky sea salt.
How To Store & Reheat Leftovers
Be sure to let them set completely before storing or stacking to keep the topping intact!
- Room temperature. Pecan pie cookies can be stored in an airtight container at room temperature for up to 4 days. I like to use parchment paper between layers.
- Fridge. For slightly longer storage, refrigerate them for up to a week.
Pecan Pie Cookies
These Pecan Pie Cookies combine the best parts of a classic pecan pie with a soft, chewy cookie base. They’re indulgent, buttery, nutty, and perfect for holiday baking or any time you crave a bite-sized version of pecan pie.
Servings: 18 cookies
Ingredients
For the cookie dough
- ¾ cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the pecan topping
- 1 cup light brown sugar packed
- ⅔ cup unsalted butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 ½ cups pecans chopped
Instructions
- In a large bowl, whisk melted butter with both sugars until smooth.
- Add egg, yolk, and vanilla, and whisk until glossy.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into wet until just combined. The dough will be thick.
- Chill for 30 minutes (helps prevent overspreading).
- Preheat oven to 350°F.
- Scoop about 2 tbsp of dough per cookie onto a parchment-lined sheet.
- Bake 10-12 minutes until edges are set but centers look slightly soft. Mine took 12 minutes.
- As soon as they come out, use the back of a spoon to gently press a shallow indent in the center of each cookie (this will hold the pecan topping). Cool completely.
- In a saucepan, combine butter, brown sugar, and maple syrup. Cook over medium heat until bubbling and slightly thickened, 3–4 minutes.
- Remove from heat and stir in vanilla, cinnamon, and pecans. Let cool for a few minutes so it thickens slightly but is still spoonable.
- Spoon the pecan mixture into the centers of cooled cookies.
- Let the topping set for about 20 minutes before serving.
Last Step:
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Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 109mg | Potassium: 122mg | Fiber: 1g | Sugar: 32g | Vitamin A: 465IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
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