Best Pecan Pie Cookies — A Bite-Sized Twist on a Classic Holiday Dessert
If you love the rich, buttery flavor of traditional pecan pie but want something easier to serve, these Pecan Pie Cookiesare your dream come true. They combine the gooey, caramel-like filling of pecan pie with the soft, buttery texture of a cookie — a perfect marriage of two holiday favorites.
Each cookie features a crisp edge, a tender center, and a sticky-sweet pecan topping that tastes just like homemade pie filling. They’re simple enough for a weekday bake but impressive enough for Thanksgiving or Christmas dessert platters.
The best part? No pie crust rolling, no complicated steps — just the same delicious flavor in a hand-held form. Whether you enjoy them warm with a cup of coffee or wrap them as edible gifts, these Best Pecan Pie Cookies will steal the show at every holiday gathering.
❤️ Why You’ll Love This Recipe
- Classic Flavor in Cookie Form: All the richness of pecan pie, but easier to eat and share.
- Perfectly Gooey Center: Buttery base with caramelized pecan topping.
- Holiday Favorite: Ideal for Thanksgiving, Christmas, or cookie exchanges.
- Make-Ahead Friendly: Tastes even better the next day!
- Freezer-Friendly: Great for prepping holiday treats in advance.
🧈 Ingredients
For the Cookie Dough:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
For the Pecan Filling:
- ½ cup finely chopped pecans
- ¼ cup brown sugar
- 3 tablespoons corn syrup
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- Pinch of salt
💡 Pro Tip: Toast your pecans before using — it deepens the flavor and adds crunch.
👩🍳 Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Make the Cookie Dough
In a bowl, cream together butter and brown sugar until light and fluffy. Add egg yolk and vanilla, mixing until smooth. Gradually add flour and salt, stirring until a soft dough forms.
3. Shape the Cookies
Roll dough into 1-inch balls and place 2 inches apart on the baking sheet. Gently press the center of each ball with your thumb to make an indent (this will hold the filling).
4. Make the Filling
In a small bowl, combine pecans, brown sugar, corn syrup, melted butter, vanilla, and a pinch of salt. Stir until well coated.
5. Fill and Bake
Spoon a small amount of pecan filling into each cookie indentation (about ½ teaspoon per cookie). Bake for 10–12 minutes, or until edges are golden.
6. Cool and Serve
Allow cookies to cool on the sheet for 5 minutes before transferring to a rack. The filling will set as it cools.
🎄 Variations to Try
- Chocolate Pecan Cookies: Drizzle melted chocolate on top once cooled.
- Maple Twist: Replace corn syrup with maple syrup for a richer flavor.
- Mini Pecan Tart Bites: Press dough into mini muffin tins for bite-sized cookie cups.
- Salted Pecan Cookies: Sprinkle a touch of sea salt on top for contrast.
⚠️ Common Mistakes to Avoid
- Overbaking: The cookies should be soft in the center — they firm up as they cool.
- Too Much Filling: Filling can overflow during baking — less is more.
- Skipping Toasted Pecans: Raw pecans taste bland; toasting enhances their sweetness.
- Not Letting Them Cool: The filling stays hot and sticky right out of the oven — let it set before moving.
🧑🍳 Expert Tips
- Make the dough ahead of time and refrigerate for up to 24 hours.
- Use a teaspoon to press the center instead of your thumb for even indents.
- Freeze unbaked cookie dough balls and bake straight from the freezer.
- Store in an airtight container with parchment between layers to prevent sticking.
❄️ Storage & Shelf Life
- Room Temperature: Up to 5 days in airtight container.
- Refrigerator: 7–10 days for extended freshness.
- Freezer: Up to 2 months — thaw before serving.
💬 FAQs
Q1: Can I use store-bought pie crust for the base?
No need! The cookie base here replaces traditional pie crust and tastes better.
Q2: Can I skip corn syrup?
Yes — use maple syrup or honey instead, though the texture may be slightly softer.
Q3: Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Q4: Can I double the batch?
Absolutely — these cookies disappear fast, so doubling is recommended!
Q5: How do I reheat them?
Warm in the microwave for 10 seconds or in a 300°F oven for 3–4 minutes.
🌟 Final Thoughts
These Pecan Pie Cookies are the ultimate bite-sized dessert for the holidays. They deliver the same buttery, caramelized, nutty flavor as traditional pecan pie — but in a soft, chewy cookie form that’s easier to share and serve.
They’re quick to make, beautiful on dessert tables, and guaranteed to impress guests. Once you bake them, they’ll become a new family tradition every Thanksgiving and Christmas.
Make a batch, pour some coffee, and enjoy a cookie that truly tastes like the holidays.
Best Pecan Pie Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar; add egg yolk and vanilla.
- Stir in flour and salt to form dough.
- Roll into balls; press center to form wells.
- Mix filling ingredients; spoon into wells.
- Bake 10–12 minutes until golden.
- Cool completely before serving.
