Irresistible Pecan Pie Cookies You Need to Try This Season!
These soft sugar cookies are topped with a gooey caramel pecan filling, giving you all the delicious flavors of pecan pie in a bite-sized treat! Perfect for cookie trays, these cookies offer the rich, nutty taste of pie without the mess. If you love pecan pie, this handheld version will be a hit at your next gathering. Plus, they’re super easy to serve and perfect for any occasion. Expect rave reviews with each sweet, caramel-filled bite!
Ingredients for Pecan Pie Cookies
For these delicious Pecan Pie Cookies, you’ll need 1 cup of butter at room temperature for a rich, creamy base. Combine it with 2 3/4 cups of all-purpose flour to create the dough. Sweeten the mixture with 3/4 cup of sugar and 1/2 cup of packed brown sugar, which will give the cookies a caramel-like sweetness. Add 1 1/2 teaspoons of baking powder for a nice lift, and bind everything together with 1 whole egg and 1 egg yolk for richness. Don’t forget 1/2 teaspoon of salt to balance the sweetness and 1 1/2 teaspoons of vanilla extract to enhance the flavor.
Get the Recipe: Pecan Pie Cookies
Preparation of the pecan pie filling
In a medium saucepan, add the butter, brown sugar, syrup, vanilla extract, nutmeg, salt, and chopped pecans. Cook over medium heat, stirring constantly, for 2 minutes until the mixture starts to bubble. Remove the saucepan from the heat and add the heavy cream. Mix well to incorporate. Let the filling cool slightly.
Get the Recipe: Pecan Pie Cookies
Preparation of the cookie dough
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, beat the butter, white sugar, and brown sugar until the mixture is light and fluffy. Add the whole egg, egg yolk, and vanilla extract. Mix well. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until well combined.
Get the Recipe: Pecan Pie Cookies
Assembling the cookies
Use a #20 cookie scoop or form balls of dough about the size of a walnut to ensure all cookies are the same size. Place the dough balls on the baking sheet. Use a spoon to make an indentation in the center of each dough ball. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. Upon removing the cookies from the oven, re-indent the centers while the cookies are still hot to ensure well-defined indentations. Allow the cookies to cool completely on the baking sheet before transferring them to a cooling rack.
Get the Recipe: Pecan Pie Cookies
Adding the filling
Once the cookies are cool, fill the indentations with a teaspoon of pecan pie filling.
Get the Recipe: Pecan Pie Cookies
Variations and Substitutions
For dairy-free pecan cookies, substitute vegan butter and full-fat canned coconut milk for regular butter and heavy cream. For added texture and flavor, top the cookies with flakey sea salt. For a richer twist, mix chocolate chips into the filling to create a chocolate pecan pie variation. Enhance the indulgence by drizzling caramel or chocolate sauce on top. If you love a nutty flavor, add a touch of almond extract to the dough. For extra chewiness, incorporate raisins into the pecan pie topping.
Get the Recipe: Pecan Pie Cookies
How To Make The Best Pecan Pie Cookies
To make the best pecan pie cookies, ensure the butter is at room temperature, not melted, for smooth mixing. Spoon the flour into the measuring cup and level it off to avoid tough cookies. When making indentations, don’t press too deep, and reshape if needed after baking. Let cookies cool fully before adding filling to keep it from spilling over. The cookies are done when golden on the edges but still soft; they’ll firm up as they cool. Chop pecans finely for better distribution in the filling. Store in an airtight container on the counter for 2 days, or refrigerate for up to 7 days. Freeze for up to a month, thawing in the fridge before serving.
Get the Recipe: Pecan Pie Cookies
