Pecan Pie Cookies
Ingredients
- 2 cups all purpose flour
spooned and leveled
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter
cut into cubes
- 1/2 cup dark brown sugar
packed
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
room temperature
- 1 large egg yolk
room temperature
- 6 Tbsp. unsalted butter
- 1/3 cup dark brown sugar
packed
- 1/3 cup pure maple syrup
- 2 cups pecans
chopped
- 1/3 cup heavy cream
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/8 tsp. salt
- flaky sea salt
for finishing
Directions
- 1
Combine the dry ingredients in a large bowl: all purpose flour, corn starch, baking soda, baking powder and salt. Set aside.
- 2
Place the cubed butter and sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 1-2 minutes.
- 3
Add in the egg, egg yolk and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
- 4
Gradually add in the dry ingredients, about 1/4 cup at a time. Mix until incorporated.
- 5
Using a 2 tbsp. Cookie scoop, scoop and roll into balls. Then use the back of a tablespoon to make an indent in each cookie dough ball. (I dipped the tablespoon in a little flour so it wouldn’t stick to the cookie dough) Repeat with remaining dough. You should get ~14-16 cookies. Chill shaped cookie dough for at least 30 minutes, or up to 24 hours.
- 6
For the pecan pie filling: in a medium saucepan over medium heat, combine the butter, sugar, maple syrup, and pecans. Allow it to melt and then let it simmer for ~2-3 minutes.
- 7
Then add in the heavy cream, spices and salt. Let it bubble again for 1-2 more minutes. Remove from heat and allow to cool. Mixture will be runny when hot, but as it cools, it thickens!
- 8
When ready to bake, preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Scoop ~2 tsp. of the pecan pie filling into the chilled cookie dough cavity. You don't want to add too much because it risks spilling over the sides and you'll add more on top when they’re out of the oven.
- 9
Bake 6 cookies on a sheet at a time because they spread a little and bake for 10-12 minutes, I always bake for 10 minutes for the perfect chewy cookie!
- 10
Swirl a cup around the cookies while they are warm to make perfect circular cookies. Add remaining pecan pie filling on top of cookies to make them look nice and full and finish with a sprinkling of flaky sea salt.
- 11
Allow to cool on the cookie sheet 10 minutes then transfer to a wire rack to cool completely and allow the pecan pie filling to set up. Enjoy!
Pecan Pie Cookies
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About this Recipe
Imagine the warm, comforting flavors of pecan pie, but in a delightful, hand-held cookie. These Pecan Pie Cookies capture all that classic goodness, making them the perfect treat for the holiday season and any cookie exchange.
Why This Recipe Works
The magic of these cookies lies in their duality: a soft, chewy sugar cookie dough base perfectly complements the rich, gooey, and crunchy pecan pie filling. This smart design delivers both comforting cookie texture and the familiar nutty pie experience in every irresistible bite.
What to Expect
You're in for a truly indulgent treat that beautifully marries two beloved desserts. Each cookie features a tender, buttery sugar cookie dough that forms the perfect foundation, cradling a generous center of sweet, caramelized pecans. The filling is wonderfully sticky and full of warm, aromatic spices like cinnamon, cloves, and nutmeg, which are expertly balanced by the deep, complex sweetness of dark brown sugar and pure maple syrup. The delightful contrast between the soft, yielding cookie base and the slightly crunchy, gooey pecan filling creates a satisfying experience that truly tastes like a miniature, hand-held pecan pie. It's a comforting flavor profile designed to bring warmth and joy with every bite.
Customization & Variations
The rich pecan filling is already beautifully seasoned with a harmonious blend of ground cinnamon, cloves, and nutmeg, providing that signature warming spice profile. You have the flexibility to adjust the quantities of these spices to your personal taste; for instance, a slight increase in cinnamon could emphasize its comforting warmth, or a touch more nutmeg might deepen the overall aromatic complexity. The combination of dark brown sugar and pure maple syrup is crucial for the filling's signature gooey texture and deep flavor, so it's best to stick to these for the authentic taste. For a subtle textural variation, you might experiment with the coarseness of your chopped pecans, though the recipe specifies chopped to ensure even distribution throughout the gooey filling.
Serving & Context
These Pecan Pie Cookies are an absolute holiday showstopper, ideal for cookie exchanges, festive gatherings, or a special dessert after any meal. A sprinkle of flaky sea salt on top before serving enhances their sweet and savory balance beautifully.