I remember the first time I baked pecan pie cookies for a holiday get-together. My family had just tried the classic pecan pie, and I wanted to make something equally comforting but easier to share. When these pecan pie cookies came out of the oven, they quickly became a family favorite. Everyone loved how they captured that rich pecan filling in a handy cookie form. It wasn’t just about the taste—it felt like the warmth of pecan pie without all the slicing and serving fuss.
In real home cooking, pecan pie cookies fit perfectly. They’re easy to make, use simple ingredients, and can be whipped up in no time when you want a reliable sweet treat. Plus, they’re versatile. You can enjoy them as holiday pecan cookies or pull them out for an after-school snack or last-minute guests.
This pecan pie cookie recipe is exactly the kind of thing I want to keep in my kitchen arsenal. It never fails, and it consistently brings smiles at the table. If you’re a home cook looking for something tasty and straightforward, this pecan pie cookies recipe is worth making. It’s practical, delicious, and a total crowd-pleaser. Stick with me and I’ll share how to get these mini pecan pies just right, along with some tips I’ve picked up along the way.
What You’ll Need:
To make these pecan pie cookies, here’s what you’ll gather:
- 1 cup unsalted butter, softened – Regular butter from the dairy aisle works great here, and it keeps this pecan pie cookies budget-friendly.
- 3/4 cup granulated sugar – You can swap half of this for brown sugar to add a deeper flavor.
- 1 large egg – No substitute needed, but if you’re out, a flax egg can work in a pinch.
- 1 teaspoon vanilla extract – Found in most grocery store baking sections; this boosts the homemade pecan pie cookies’ flavor.
- 2 cups all-purpose flour – The base for the cookie dough; no need for specialty flours, which keeps this an easy pecan pie cookies option.
- 1/2 teaspoon salt – Balances the sweetness nicely.
- 1 cup light corn syrup – Optional, but it helps get that sticky, luscious filling in the mini pecan pies. You can swap with maple syrup if needed.
- 1 cup chopped pecans – Feel free to toast these lightly for extra flavor, or use walnuts if pecans aren’t on hand.
- Optional: powdered sugar for dusting – I like a little dusting for a pretty finish.
This pecan pie cookies recipe uses ingredients you probably have on hand. No special shopping trip needed. One little change I make is adding a pinch more salt to brighten the flavors. If you have any extras, these homemade pecan pie cookies keep well in an airtight container for about a week, or freeze them for longer.
Let’s Make It Together:
Here’s how to nail your pecan pie cookies step by step:
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- Cream butter and sugar in a large bowl using a hand mixer or stand mixer. This usually takes about 3-4 minutes until fluffy. This is where I used to rush my pecan pie cookies, but taking time here really helps the texture.
- Add the egg and vanilla. Beat until combined. Your dough will start to come together nicely—this creates the rich base for your pecan pie cookies.
- Whisk together flour and salt in a separate bowl. Gradually add this to the butter mixture, mixing on low until just combined.
- Scoop dough into small balls (about 1 tablespoon each). Place on baking sheets, spacing about 2 inches apart. Press down in the center of each ball with your thumb or the back of a spoon to make a shallow well. This is where the pecan pie filling will go.
- Mix corn syrup and pecans in a small bowl. Spoon a teaspoon of this filling into each indentation on your pecan pie cookies. Don’t overfill or it might spill out while baking.
- Bake for 12-15 minutes, rotating trays halfway through for even baking. When done, your pecan pie cookies will be golden at the edges, and the filling bubbling lightly.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Your kitchen will smell amazing!
While these pecan pie cookies cool, you can tidy up your workspace or brew a pot of coffee. Don’t worry if your cookies look a little different each time—they’re homemade mini pecan pies, after all.
I’ve tried shortcuts like pre-chopped pecans to save time and frozen dough balls for quick baking later. Both work well when life gets busy.
How to Serve & Enjoy:
I usually serve pecan pie cookies as a sweet finish after dinner or bring them along to parties as mini pecan pies everyone can grab easily. They sound fancy but are really just simple, crowd-pleasing treats.
They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For something lighter, a cup of black coffee balances their sweetness perfectly. On holidays, they’re great alongside spiced cider or hot chocolate for a cozy vibe.
When I have leftover pecan pie cookies, I pop them in the toaster oven briefly to refresh the texture. They’re also delicious crumbled over yogurt or even used like a pie crust base in a pinch.
Seasonally, I’ve added a pinch of cinnamon or a splash of bourbon into the filling for twists that friends and family really enjoy. These pecan pie cookies shine on Thanksgiving and Christmas but are just as lovely anytime you want that nutty sweetness.
Your Questions Answered:
Can I make this pecan pie cookies ahead of time?
Yes, definitely. You can prepare the dough a day in advance, keeping it chilled. The filling can also be mixed beforehand. Once baked, they keep well in an airtight container for up to a week or freeze for longer.
What’s a good substitute for corn syrup in this pecan pie cookie recipe?
Light corn syrup gives that classic sticky texture, but maple syrup or honey are good natural alternatives. They’ll change the flavor slightly but still deliver on that sweet filling.
How do I adjust this pecan pie cookies for more or fewer people?
This recipe scales easily. Just multiply or divide the ingredients based on how many cookies you want. For a crowd, double the batch and bake on multiple sheets. For a small treat, halve it.
Can I use nuts other than pecans?
Absolutely! Walnuts work well and offer a similar texture. If you’re allergic, chopped toasted almonds make a good swap.
Do these pecan pie cookies freeze well?
Yes. Freeze them after baking and cooling, in a single layer on a tray, then transfer to a freezer bag. Thaw at room temperature when ready to enjoy.
How do I prevent the filling from spilling over?
Don’t overfill the centers. A teaspoon is usually just right. Also, make sure your dough wells are deep enough to hold the filling snugly.
Can I make these cookies without butter?
You could try a butter substitute like margarine, but the flavor and texture might change. Butter is best for that classic homemade pecan pie cookies taste.
If you want to see variations or other cookie ideas, check out recipes for chocolate cut-out heart cookies or orange clove cookies. For a crowd-pleaser with a twist, the cake mix cookies recipe is another solid choice.
Final Thoughts:
This pecan pie cookies recipe holds a special spot in my kitchen because it’s practical and delicious every single time. Whether I’m making quick treats for guests or holiday pecan cookies for family, it never lets me down.
My best pecan pie cookies tips:
- Take your time creaming the butter and sugar for the best texture.
- Don’t skimp on the pecans; they really bring the cookie to life.
- Use a small spoon to control the filling portion and avoid overflow.
I’ve tested several variations like adding a pinch of cinnamon, swapping corn syrup for maple syrup, and even turning these into tart-sized mini pecan pies by baking in small muffin tins. The crowd’s favorite is still the classic version, hands down.
I encourage you, fellow home cooks, to make this pecan pie cookies recipe your own. Once you get comfortable, try adding your own touches or pairing it with other favorites like Pecan Tassies (Pecan Pie Cookies) Recipe or Homemade Pecan Pie Thumbprint Cookies have a sweet, crumbly ….
I hope you love how these pecan pie cookies bring that warm, nutty sweetness to your kitchen. They’re just the kind of homemade treat that feels special but stays reliable. Give them a try and see for yourself—you’ll have a new favorite for holidays or any time you want a little comfort in cookie form.
If you want to explore more pecan pie cookies inspiration, check out this great pecan pie cookies recipe from Kroll’s Korner. Happy baking!
Pecan Pie Cookies
Delight in these rich pecan pie cookies that combine a buttery shortbread base with a gooey, sweet pecan filling, perfect for festive occasions or a cozy treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Stir in vanilla extract.
- Mix in flour and salt until dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing them about 2 inches apart. Flatten slightly.
- Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and let cool.
- In a separate bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla extract.
- Stir in chopped pecans.
- Using a spoon, carefully place a small amount of the pecan filling on top of each cookie base.
- Return cookies to oven and bake for an additional 12-15 minutes, or until the filling is set and golden brown.
- Allow cookies to cool completely on the baking sheet before transferring to a wire rack.
Notes
For an extra indulgent touch, drizzle melted chocolate over the cooled cookies before serving.