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Pecan Pie Cookies
Pecan Pie Cookies are a buttery, bite-sized twist on the classic holiday pie. They typically feature a soft shortbread or sugar cookie base with a thumbprint indentation, which is filled with a gooey, caramelized pecan mixture that mimics traditional pecan pie filling.
Introduction
If you love the gooey, caramelized center of a pecan pie but don’t want to commit to baking a whole pie (or dealing with crust), Pecan Pie Cookies are your new best friend. These little gems take the best part of the pie—that sticky, buttery, brown-sugar-pecan filling—and nestle it inside a soft, buttery shortbread cookie.
Think of them as a “thumbprint” cookie gone gourmet. The base is tender and slightly crumbly, acting as the perfect sturdy vessel for the rich topping. The filling is cooked quickly on the stovetop to get that signature caramel flavor, then spooned into the cookies so it sets into a chewy, nutty center. They are essentially bite-sized pies that you can hold in one hand, which makes them absolutely dangerous on a holiday dessert table.
Whether you need a standout addition to your Christmas cookie box or just a way to use up leftover pecans, these cookies deliver maximum comfort with surprisingly little effort. Let’s get baking.
Why You’ll Love This Recipe
- Pie without the crust: You get all the flavor of pecan pie without the hassle of making and rolling out pie dough.
- Portable: They are sturdy enough to stack in tins or bring to potlucks, unlike messy slices of pie.
- Textural Bliss: The contrast between the soft, buttery cookie and the chewy, crunchy pecan filling is incredibly satisfying.
- No Corn Syrup Needed: Many modern versions (like the one below) use maple syrup or just brown sugar and cream for a more natural caramel flavor.
- Make-Ahead Friendly: The dough and filling can often be prepped in advance, making holiday baking less stressful.
Ingredients
Step-by-Step Instructions
Make the cookie dough. Cream the softened butter and sugars (brown and granulated) together until light and fluffy. Beat in the egg and vanilla. Gradually mix in the dry ingredients (flour, salt, baking powder) until a soft dough forms. Tip: Don’t overmix the flour or the cookies will be tough.
Shape and indent. Scoop the dough into tablespoon-sized balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a round teaspoon to press a deep indentation into the center of each ball. Tip: If the dough cracks, just smooth the edges with your fingers.
Bake the base. Bake the indented cookies at 350°F (175°C) for about 8–10 minutes. They won’t be fully done yet. Remove them from the oven. If the indents puffed up, gently press them down again while warm.
Make the filling. While cookies bake (or cool), combine butter, brown sugar, chopped pecans, heavy cream, and cinnamon in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens slightly (about 3–5 minutes).
Fill and finish. Spoon a generous amount of the hot pecan mixture into the center of each cookie. (Some recipes suggest baking for another 2-3 minutes to “set” the filling, while others let it set as it cools—check your specific preference for gooiness!).
Cool. Let the cookies cool completely on the baking sheet. The filling will firm up as it cools, turning into a chewy caramel texture.
Tips for Success
- Chop pecans small: Large chunks of nuts make it hard to fit the filling into the small cookie indents. Chop them finely for the best texture.
- Re-press the indent: Cookie dough puffs up in the oven. The trick to holding enough filling is to gently press the center down again immediately after taking them out of the oven.
- Don’t overbake: The cookies should be just set. They will continue to firm up on the hot baking sheet. Overbaked shortbread is dry and crumbly.
- Toast the nuts: For deeper flavor, toast your chopped pecans in a dry pan for 2 minutes before adding them to the filling mixture.
Variations & Substitutions
- Chocolate Drizzle: Melt some semi-sweet chocolate chips and drizzle over the cooled cookies for a “turtle” vibe.
- Salted Caramel: Sprinkle flaky sea salt on top of the filling right after spooning it in. The sweet-salty combo is unbeatable.
- Maple Pecan: Use maple syrup instead of cream/corn syrup in the filling for a distinct fall flavor profile.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Shortbread adapts well to GF flour.
What to Serve With It
- Coffee or Tea: These rich cookies are begging for a hot, bitter drink to balance the sugar.
- Vanilla Ice Cream: Warm up a cookie and serve it with a scoop of ice cream for a “pecan pie à la mode” experience.
- Whipped Cream: A tiny dollop of fresh whipped cream on top makes them look like mini pies.
Storage & Reheating
Storage: Store cookies in an airtight container at room temperature for up to 3–4 days. Use parchment paper between layers so the sticky tops don’t fuse together.
Freezing: You can freeze the baked cookies for up to 3 months. Thaw on the counter before serving.
Reheating: These are amazing warm! Pop one in the microwave for 10 seconds to make the center gooey again.
Nutrition Facts
Estimate per cookie (based on 24 cookies)
| Nutrient | Amount |
|---|---|
| Calories | ~150–180 |
| Fat | 10g |
| Carbohydrates | 20g |
| Sugar | 12g |
| Protein | 2g |
Common Mistakes to Avoid
- Filling too early: If you put the filling in raw dough and bake it all together for too long, the filling might bubble over and burn. It’s safer to partially bake the cookie first.
- Runny filling: If your filling is too thin, cook it a minute longer on the stove. It needs to be thick enough to mound slightly.
- Sticking to the pan: If filling spills over, it will glue the cookie to the tray. Use parchment paper (not just grease) to prevent tragedy.
FAQ
Q: Can I use store-bought caramel sauce?
A: You can, but mix it with chopped pecans first. It won’t set up quite as firmly as the homemade brown sugar filling, so they might be stickier.
Q: Do I have to use corn syrup?
A: No! Many recipes now use heavy cream, maple syrup, or honey to achieve that thick, glossy texture without corn syrup.
Q: Can I make the dough ahead?
A: Yes, you can chill the dough balls in the fridge for up to 24 hours before baking. Chilled dough actually spreads less, which makes for a deeper cup for the filling!
Conclusion
Pecan Pie Cookies are the ultimate holiday hack: they look impressive, taste like a labor of love, but come together far easier than a pie. The buttery shortbread base combined with that rich, sticky, crunchy pecan topping is a match made in dessert heaven.
If you loved this bite-sized treat, try Turtle Thumbprint Cookies or Maple Pecan Blondies next for more nutty, caramel goodness!
Pecan Pie Cookies
Imagine sinking your teeth into a chewy, nutty cookie that tastes like a slice of pecan pie. These Pecan Pie Cookies offer a delightful twist on the classic pecan pie, combining buttery dough and crunchy pecans in a portable, bite-sized treat.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ¼ teaspoon salt
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, whisk together flour and baking soda. Set aside.
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In a separate bowl, cream together softened butter and brown sugar until light and fluffy.
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Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
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Gradually mix in the flour mixture until a dough forms.
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Fold in chopped pecans and salt until evenly distributed.
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Using a cookie scoop, portion out the dough onto the prepared baking sheet.
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Flatten each dough ball slightly with the back of a spoon.
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Bake in the preheated oven for about 10 minutes, or until the edges are golden brown.
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Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Enjoy these delicious Pecan Pie Cookies with a cup of coffee or as a sweet ending to any meal!
