Why You’ll Love This Recipe

Pecan Pie Cookies capture the rich, nutty, and buttery flavor of traditional pecan pie in a bite-sized form. With a soft shortbread-style base and a gooey pecan filling, these cookies offer a perfect balance of textures—crisp edges, tender centers, and a caramelized nut topping. They’re a great alternative to pie during the holidays or any time you crave that classic Southern flavor in a simpler, more portable treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourunsalted buttergranulated sugarsaltvanilla extracteggsycorn syrupbrown sugarpecan halves or chopped pecansbaking powder

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together butter and granulated sugar until light and fluffy.

Add the eggs and vanilla extract, mixing well until fully combined.

In a separate bowl, whisk together the flour, salt, and baking powder.

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Scoop out tablespoon-sized portions and roll them into balls, placing them on the prepared baking sheet.

Use your thumb or a spoon to make a small indentation in the center of each dough ball.

In a separate bowl, mix together the brown sugar, corn syrup, chopped pecans, and a little more vanilla.

Spoon a small amount of the pecan mixture into each cookie indentation.

Bake for 10–12 minutes or until the edges are lightly golden and the filling is bubbling.

Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 20 minutesBaking time: 10-12 minutesCooling time: 15 minutesTotal time: 45-50 minutes

Variations

Add a pinch of cinnamon to the pecan filling for a warm, spiced twist.

Drizzle with melted chocolate after baking for a rich finish.

Use maple syrup instead of corn syrup for added depth of flavor.

Top with a whole pecan half for extra presentation.

storage/reheating

Store Pecan Pie Cookies in an airtight container at room temperature for up to 4 days.For longer storage, refrigerate for up to 7 days or freeze for up to 2 months.To reheat, warm in a 300°F oven for 5 minutes or microwave for 10 seconds.

FAQs

What kind of pecans work best?

Chopped pecans are easiest to work with, but pecan halves can be used for a more rustic look.

Can I use store-bought pie crust as a base?

This recipe is designed with cookie dough, but you could adapt it for pie crust cups.

Are these cookies overly sweet?

They have a rich sweetness balanced by the buttery cookie base and nutty pecans.

Can I make them ahead of time?

Yes, they store well and taste just as good the next day.

Can I freeze the cookie dough?

Yes, you can freeze the dough balls before baking. Just thaw slightly before adding filling and baking.

Do I have to use corn syrup?

No, maple syrup or honey can be used as a substitute.

Can I make them gluten-free?

Yes, using a 1:1 gluten-free flour blend should work well.

What makes them taste like pecan pie?

The combination of brown sugar, syrup, and pecans replicates the classic pie filling.

Can kids help make these?

Yes, kids can help roll dough balls and spoon in the filling.

Do I need to grease the baking sheet?

Parchment paper or a silicone mat works best to prevent sticking.

Conclusion

Pecan Pie Cookies are the perfect marriage of pie and cookie, combining all the flavor of a classic dessert in a compact, easy-to-make form. Whether you’re preparing them for a festive gathering or simply satisfying a craving, these cookies bring warmth, comfort, and Southern charm to any table.