Pecan Pie Cookies – Sofy and easy to make
These Pecan Pie Cookies combine a soft, buttery cookie with a rich, gooey pecan filling for all the cozy flavors of classic pecan pie in an easy-to-make cookie. Perfect for Thanksgiving, Christmas, holiday cookie trays, and everyday baking.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Pecan Filling
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough: Beat the softened butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg and vanilla extract and mix until well combined. Add the flour, baking powder, and salt. Mix just until a soft dough forms. Do not overmix.
- Shape and Indent the Cookies: Scoop the dough into 24 portions and roll each portion into a smooth ball. Place the dough balls on a parchment-lined baking sheet. Gently press your thumb or the back of a small spoon into the center of each cookie to create a deep indentation.
- Prepare the Pecan Filling: Add the chopped pecans, brown sugar, heavy cream, butter, and vanilla extract to a small saucepan. Cook over low to medium-low heat, stirring frequently, until the butter melts and the mixture becomes glossy and slightly thickened. Remove from the heat and let it cool slightly.
- Fill the Cookies: Spoon a small amount of the warm pecan filling into the center of each cookie. Avoid overfilling the cookies so the filling stays neatly inside the indentation while baking.
- Preheat the oven to 350°F: Bake the cookies for approximately 10–12 minutes, or until the edges are lightly golden and the cookies look set. Do not overbake—the centers should remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack. Let them cool completely so the pecan filling has time to set.
Notes
- For the softest Pecan Pie Cookies, use room-temperature butter and avoid overmixing the dough after adding the flour.
- Allow the pecan filling to cool slightly before filling the cookies so it is thick enough to stay in the center.
- Do not overbake the cookies. The edges should be lightly golden while the centers remain soft. The cookies will continue to set as they cool.
- For an extra festive finish, drizzle the cooled cookies with melted chocolate or add a small sprinkle of flaky sea salt.
- Store completely cooled cookies in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2–3 months.
- Best occasions: Thanksgiving, Christmas, holiday cookie exchanges, fall baking, dessert tables, and homemade food gifts.
Nutrition Facts
- Calories: 188 kcal
- Total Fat: 11.5 g
- Saturated Fat: 5.5 g
- Cholesterol: 30 mg
- Sodium: 75 mg
- Total Carbohydrates: 21 g
- Dietary Fiber: 1 g
- Total Sugars: 12 g
- Protein: 2.5 g