Can I Make Pecan Pie Cookies Ahead of Time?

Yes! These cookies can be made up to 3 days in advance. Store them in an airtight container at room temperature. For longer storage, freeze the baked cookies and thaw at room temperature when ready to serve.

What’s the Best Way to Prevent the Filling from Overflowing?

Avoid overfilling the indentation—just a teaspoon of the pecan mixture is enough. Make sure the indent is deep enough to hold the filling securely, and use chopped (not whole) pecans to keep the filling compact.

Can I Use a Sugar Cookie Mix Instead of Making Dough from Scratch?

You can use a store-bought sugar cookie mix for convenience, but the homemade dough adds a richer, buttery flavor that complements the pecan filling better. If using a mix, prepare it according to package instructions, then follow the shaping and filling steps as described.

Pecan Pie Cookies – Easy Recipe

Name: Pecan Pie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened: provides richness and moisture; 1/2 cup granulated sugar: sweetens and helps cookies spread slightly; 1/4 cup brown sugar, packed: adds deep molasses flavor and chewiness; 1 large egg: binds ingredients and provides structure; 1 tsp vanilla extract: adds aromatic flavor to both dough and filling; 1 1/4 cups all-purpose flour: gives structure to the cookie base; 1/2 tsp baking powder: helps the cookies puff slightly; 1/4 tsp salt: balances sweetness and enhances flavors; 1 cup chopped pecans: brings crunch and classic pecan pie flavor; 1/2 cup brown sugar, packed (for filling): sweetens the filling with caramel notes; 1/4 cup corn syrup or maple syrup: gives the filling its gooey texture; 1/4 cup unsalted butter, melted (for filling): enriches the filling and adds shine; 1 tsp vanilla extract (for filling): enhances overall flavor

Description

These pecan pie cookies are a delightful blend of buttery sugar cookie bases filled with gooey, sweet pecan pie filling. Perfect for holiday treats, cookie swaps, or everyday indulgence, these cookies bring the flavor of classic pecan pie into a bite-sized dessert.

Ingredients

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1/2 cup unsalted butter, softened: provides richness and moisture
1/2 cup granulated sugar: sweetens and helps cookies spread slightly
1/4 cup brown sugar, packed: adds deep molasses flavor and chewiness
1 large egg: binds ingredients and provides structure
1 tsp vanilla extract: adds aromatic flavor to both dough and filling
1 1/4 cups all-purpose flour: gives structure to the cookie base
1/2 tsp baking powder: helps the cookies puff slightly
1/4 tsp salt: balances sweetness and enhances flavors
1 cup chopped pecans: brings crunch and classic pecan pie flavor
1/2 cup brown sugar, packed (for filling): sweetens the filling with caramel notes
1/4 cup corn syrup or maple syrup: gives the filling its gooey texture
1/4 cup unsalted butter, melted (for filling): enriches the filling and adds shine
1 tsp vanilla extract (for filling): enhances overall flavor

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the softened butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy.
Add the egg and 1 teaspoon of vanilla extract. Beat until smooth.
Gradually add flour, baking powder, and salt to the wet ingredients, mixing until combined.
Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets.
Press an indentation in the center of each ball using your thumb or the back of a spoon.
In a separate bowl, combine chopped pecans, brown sugar, corn syrup or maple syrup, melted butter, and 1 tsp vanilla extract. Mix well to form the filling.
Spoon a small amount of pecan filling into each cookie indentation, being careful not to overfill.
Bake for 10–12 minutes, or until the edges are lightly golden and the filling is slightly bubbly.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overfill the cookies with pecan mixture to prevent overflow during baking.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Use fresh, chopped pecans for best texture and flavor.
Let cookies cool completely before stacking or packaging.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120 kcal
Sugar: 9 g
Sodium: 45 mg
Fat: 7 g
Saturated Fat: 3.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 15 mg