Pecan Pie Cookies

A deliciously soft sugar cookie topped with your favorite caramel filling, these pecan pie cookies are perfect for any cookie tray! Gooey and sweet, with this recipe you can take the best holiday dessert and enjoy it in a handheld serving.

If you’re a pecan pie lover, these cookies are for you. They take all the traditional flavors of pie and roll them into a soft and sugary cookie topped with gooey, crunchy, caramel flavor.

Not only will these cookies save you time in the kitchen but unlike pie, they’re a mess-free, easy-to-serve, dessert that can be handed out for any occasion. Each cookie is topped with a nutty, caramel-flavored pie filling that makes each bite crave-worthy. Your guests will fall in love with the rich and comforting flavor of the cookies, and you’ll be making them again and again.

Ingredients for the Cookie Dough:

• 1 cup butter, at room temperature
• 2 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 whole egg
• 1 egg yolk
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Ingredients for the pecan pie filling:

• 1 1/2 cups chopped pecans
• 1/4 cup butter
• 1/3 cup brown sugar
• 2 tablespoons syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon nutmeg
• Pinch of salt
• 3 tablespoons heavy cream

Preparation time:

Total Time: 35 minutes

• Preparation of the pecan pie filling: 6 minutes
• Making the Dough: 6 minutes (mixing ingredients)
• Form the cookies: 5 minutes.
• Baking time: 10- 12 minutes
• Cool the cookies: 15 minutes.

Serves: 24 cookies

Instructions to Make Pecan Pie Cookies:

1- 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.

2- 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.

3- 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.

4- Adding the filling: Once the cookies are cool, fill the indentations with a teaspoon of pecan pie filling.]

Variations and Substitutions

Dairy-free: You can make these pecan cookies dairy-free by using vegan butter in place of regular butter and full-fat, canned coconut milk in place of heavy cream. They will change slightly in texture from the butter, but the richness will remain the same.

Flakey sea salt: Top the cookies with the filling and sprinkle some large, flakey sea salt on top for a cute texture as well as a delicious sweet and salty flavor combo.

Chocolate chips: Adding chocolate chips to the filling to create a chocolate pecan pie is a rich twist to a classic dessert.

Drizzle: You can drizzle caramel or chocolate sauce on top of the cookies to change the look and amp up the indulgence.

Extract: If you absolutely love a nutty flavor, try adding a tiny bit of almond extract to the cookie dough.

Raisins: Add some raisins to the pecan pie topping for a chewy texture.

How To Make The Best Pecan Pie Cookies

The butter needs to be at room temperature but not melted to ensure that it mixes well with the other ingredients.

Measure your flour by scooping it into the measuring cup with a spoon and evening it out. Too much flour in the recipe can make the cookies tough.

When making the indentation in the cookies, take care not to press right to the bottom. Know that you may need to reshape them once they come out of the oven before you fill them. They’ll be delicate so move slowly.

Allow the cookies to cool fully before adding the filling as this helps the filling hold together properly and prevent it from spilling over the sides.

You know the cookies are done when the edges and bottoms are golden brown, but the cookie is still pretty soft. They’ll finish cooking as they cool.

Chop the pecans very small so that they’re better distributed in the filling. The indentations aren’t very big so this way there’s a bit of crunch with every bite.

Store the cookies once cooled in an airtight container on the counter for up to 2 days or in the fridge for 7 days. If stored in the fridge, you may want to warm them slightly or let them come to room temperature before you enjoy them again.

You can freeze the cookies between layers of parchment paper in a freezer-safe bag for up to one month. Let them thaw in the fridge overnight when you’re ready for them.