Why You’ll Love This Recipe

If you adore the warm, buttery flavors of pecan pie but crave a more convenient, bite-sized indulgence, these Pecan Pie Cookies are the perfect answer. They bring together the best aspects of a classic pecan pie—crunchy pecans, rich brown sugar, and a soft, buttery base—into a delightful cookie form. Ideal for holiday gatherings or any occasion, these little treats are a guaranteed hit among family and friends!

Recipe: Pecan Pie Cookies

Ingredients

For the Cookie Base:

• 1 cup all-purpose flour
• 1/3 cup unsalted butter, softened
• 1/3 cup brown sugar, packed
• 1 egg yolk
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup chopped pecans
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cookie Dough

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Incorporate the egg yolk and vanilla extract, mixing until well combined.
• Slowly add the flour to the butter and sugar mixture, stirring until a soft dough forms. Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press down in the center of each ball with your thumb or the back of a spoon to create a small indentation for the filling.

Step 2: Make the Pecan Filling

• In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir continuously until the sugar has dissolved and the mixture is smooth and slightly thickened, which should take about 2-3 minutes. Remove the pan from heat and mix in the vanilla extract and the chopped pecans.

Step 3: Fill and Bake the Cookies

• Spoon approximately 1 teaspoon of the pecan filling into the indentation of each cookie. Be cautious not to overfill, as the filling will spread slightly while baking.
• Bake the cookies for 10-12 minutes, or until the edges turn a light golden brown and the filling is set. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

Serving

These delicious Pecan Pie Cookies are best enjoyed with a warm cup of coffee or tea for a delightful afternoon snack. They also make a wonderful addition to holiday cookie platters or a sweet finish to your Thanksgiving feast.

Storage

To maintain their freshness, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months, thawing them at room temperature whenever you’re ready to indulge.

Helpful Notes

• Evenly Sized Cookies: For uniform baking, aim to make your dough balls consistent in size. A cookie scoop can assist with this.
• Don’t Overfill the Cookies: While it’s tempting to add a generous amount of filling, keep it minimal to avoid overflow during baking.
• Nut Options: Not a fan of pecans? No problem! Feel free to swap in chopped walnuts or almonds for a tasty variation.

FAQs

Q1: Can I make the dough ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 2 days before you bake. Just let it sit at room temperature for around 10 minutes before shaping and baking.

Q2: Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter if that’s what you have available! Just remember to omit any added salt in the recipe to ensure your flavors are balanced.

Q3: Can I freeze the cookie dough?

Definitely! You can freeze the cookie dough balls before baking. Simply shape the dough, freeze it on a baking sheet, and then transfer it to a freezer-safe bag. When ready to bake, just add an extra 1-2 minutes to the baking time.

Q4: Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum to help maintain the cookies’ structure.

Q5: How can I make the filling thicker?

If a thicker filling is your preference, allow the pecan mixture to cool slightly before adding it to the cookies. This will help it set more firmly during baking.