Pecan Pie Cookies (Sweet, Buttery & Crunchy)
Introduction
Imagine the flavor of a classic pecan pie captured in a handheld cookie—that’s exactly what these Pecan Pie Cookies deliver. With a rich, buttery cookie base, a sweet brown sugar filling, and crunchy pecans, these cookies taste indulgent yet are easy to make at home.
Perfect for holiday baking, dessert tables, or a sweet snack, they combine the nutty richness of pecans with the caramelized sweetness of brown sugar and a soft, chewy cookie texture. Whether you’re a fan of classic pies or just love nutty desserts, these cookies are sure to impress.
Pecan Pie Cookies
Buttery, nutty, and sweet 🥧✨ — Pecan Pie Cookies combine all the flavor of classic pecan pie into a chewy, handheld cookie perfect for dessert or gifting.
Ingredients
Equipment
Method
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.
- Whisk flour, baking soda, and salt. Gradually mix into wet ingredients until dough forms.
- Combine chopped pecans, brown sugar, melted butter, vanilla, and pinch of salt for filling.
- Form cookies with dough and pecan filling, place on parchment-lined baking sheet.
- Bake at 350°F for 12–15 minutes. Cool on wire rack. Optional: drizzle with caramel.
Why You’ll Love This Recipe
✅ All the flavor of pecan pie in a cookie
✅ Soft, chewy, and slightly crisp edges
✅ Easy to make with simple ingredients
✅ Perfect for gifting or dessert plates
✅ Nutty, buttery, and indulgent
Ingredients
For the Cookie Base:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Pecan Filling:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Make the Cookie Dough
- Preheat oven to 350°F (175°C).
- In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet until dough forms.
2. Prepare the Pecan Filling
- In a small bowl, combine chopped pecans, brown sugar, melted butter, vanilla extract, and salt. Mix until well combined.
3. Assemble the Cookies
- Scoop about 2 tbsp of cookie dough into your hand and flatten slightly.
- Add about 1 tsp of pecan filling on top, then cover with another 2 tbsp of cookie dough and seal edges.
- Place on parchment-lined baking sheet, spacing about 2 inches apart.
4. Bake
- Bake cookies for 12–15 minutes until golden brown.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.
5. Optional Caramel Drizzle
- Melt 2 tbsp caramel or caramel sauce and drizzle over cooled cookies for extra sweetness.
Tips & Variations
- Nut swap: Use walnuts or hazelnuts instead of pecans.
- Chewy texture: Slightly underbake cookies for softer centers.
- Chocolate twist: Add mini chocolate chips to the filling for a chocolate-pecan variation.
- Make-ahead: Freeze unbaked cookie dough balls for 1 month; bake straight from freezer adding 1–2 minutes to baking time.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Nutrition (per cookie, approx.)
- Calories: 180
- Carbs: 22g
- Protein: 3g
- Fat: 9g
- Fiber: 1g
- Sugar: 14g
