These Pecan Pie Cookies pack all the cozy, caramelized goodness of classic pecan pie into bite-sized, buttery thumbprint cookies. A soft vanilla cookie base cradles a rich, nutty pecan filling that’s gooey in the center and just set on top perfect for holidays, cookie trays, or whenever you’re craving a pecan pie fix without baking a whole pie.
Ingredients
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- For the Pecan Pie Filling:
- 2 tablespoons unsalted butter
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons heavy cream (or milk in a pinch)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the cookie dough: In a mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy. Mix in the egg yolk and vanilla extract until smooth and well combined. Add the flour and salt, stirring just until a soft dough forms and no dry streaks remain. Cover the dough and refrigerate for about 30 minutes to firm up and help prevent spreading.
- Prepare the filling: While the dough chills, make the pecan filling. In a small saucepan over medium heat, melt the butter. Add the chopped pecans, brown sugar, heavy cream (or milk), vanilla, and a pinch of salt. Cook, stirring frequently, for 2–3 minutes, until the mixture thickens slightly and coats the pecans. Remove from heat and let cool until just warm; it will thicken a bit more as it cools.
- Preheat the oven: When the dough is nearly done chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the cookies: Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them a couple of inches apart. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each ball, being careful not to crack the edges too much.
- Fill the centers: Spoon a small amount of the pecan filling into each indentation, about 1/2 to 1 teaspoon per cookie, making sure not to overfill.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the bottoms are just set. The filling should be bubbly and fragrant.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely.
- Serve: Enjoy these cookies once cooled, when the filling has set but is still slightly chewy and the cookie is tender and buttery.
Variation
- Chocolate-Dipped Pecan Pie Cookies: Once the cookies are fully cooled, dip half of each cookie in melted dark or semi-sweet chocolate and place on parchment to set. Sprinkle with a few extra chopped pecans or a pinch of flaky salt before the chocolate hardens.
- Maple Pecan Pie Cookies: Replace the brown sugar in the filling with half brown sugar and half pure maple syrup. Cook an extra minute to thicken, then fill and bake as directed for a deeper, maple-kissed flavor.
- Bourbon Pecan Pie Cookies (Adults Only): Stir 1–2 teaspoons bourbon into the pecan filling after removing it from the heat. Let cool, then spoon into the cookie indentations and bake as usual for a subtle boozy warmth.
Cooking Notes
- If the dough cracks too much when you make the indentations, gently smooth the edges back together with your fingers so the filling doesn’t leak out.
- The filling will continue to set as the cookies cool, so don’t worry if it looks a little soft when they first come out of the oven.
- If baking multiple trays, rotate the pans halfway through baking to ensure even browning.
Serving Suggestions
- Serve on a holiday cookie platter alongside classics like sugar cookies, gingerbread, and chocolate crinkle cookies.
- Pair with coffee, hot cocoa, or chai tea for a cozy afternoon treat or dessert.
- Warm slightly in the microwave for a few seconds before serving to bring back that just-baked, gooey-center feel.
Tips
- Weigh or measure your flour carefully; too much flour can make the cookies dry and crumbly instead of tender.
- Use room-temperature butter for a smooth, creamy dough cold butter won’t cream properly with the sugar.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage and thaw at room temperature before serving.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 1 hour 5 minutes (including chilling)
Nutritional Information (Per Cookie)
- Calories: Approx. 130
- Protein: Approx. 1.5 g
- Sodium: Approx. 45 mg
Frequently Asked Questions
- Can I make the dough ahead of time?
– Yes. You can prepare the cookie dough up to 2 days in advance. Keep it covered in the refrigerator, then let it sit at room temperature for 5–10 minutes if it’s too firm to roll before shaping and baking. - Can I use store-bought pie filling instead of making the pecan filling?
– For the best texture and flavor, the quick homemade filling is recommended. Store-bought pecan pie filling is usually too loose and sweet and may cause the cookies to spread or overflow. - How do I keep the cookies from getting soggy?
– Make sure the cookies are fully cooled before storing and keep them in an airtight container. If your kitchen is very humid, place a sheet of parchment between layers to prevent sticking and sogginess. - Can I double the recipe for a crowd?
– Absolutely. This recipe doubles easily. Use a larger bowl for mixing, and bake on multiple trays, rotating them halfway through for even baking.
Conclusion
These Pecan Pie Cookies capture everything you love about classic pecan pie rich brown sugar, buttery pecans, and a tender crust shrunk down into irresistible, hand-held bites. They’re simple to make, endlessly giftable, and right at home on any holiday cookie tray. Bake up a batch, pour something warm to sip, and enjoy a cozy, pecan-studded treat in every bite.
Print
Pecan Pie Cookies
- Total Time: 1 hour 5 minutes (including chilling)
- Yield: About 18–20 cookies 1x
- Diet: Vegetarian (contains dairy and eggs)
Description
These Pecan Pie Cookies pack all the cozy, caramelized goodness of classic pecan pie into bite-sized, buttery thumbprint cookies. A soft vanilla cookie base cradles a rich, nutty pecan filling that’s gooey in the center and just set on top perfect for holidays, cookie trays, or whenever you’re craving a pecan pie fix without baking a whole pie.
Ingredients
Scale
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- For the Pecan Pie Filling:
- 2 tablespoons unsalted butter
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons heavy cream (or milk in a pinch)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the cookie dough: In a mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy. Mix in the egg yolk and vanilla extract until smooth and well combined. Add the flour and salt, stirring just until a soft dough forms and no dry streaks remain. Cover the dough and refrigerate for about 30 minutes to firm up and help prevent spreading.
- Prepare the filling: While the dough chills, make the pecan filling. In a small saucepan over medium heat, melt the butter. Add the chopped pecans, brown sugar, heavy cream (or milk), vanilla, and a pinch of salt. Cook, stirring frequently, for 2–3 minutes, until the mixture thickens slightly and coats the pecans. Remove from heat and let cool until just warm; it will thicken a bit more as it cools.
- Preheat the oven: When the dough is nearly done chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the cookies: Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them a couple of inches apart. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each ball, being careful not to crack the edges too much.
- Fill the centers: Spoon a small amount of the pecan filling into each indentation, about 1/2 to 1 teaspoon per cookie, making sure not to overfill.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the bottoms are just set. The filling should be bubbly and fragrant.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely.
- Serve: Enjoy these cookies once cooled, when the filling has set but is still slightly chewy and the cookie is tender and buttery.
Notes
- Chilling the dough helps the cookies keep their shape and hold the filling without spreading too much.
- Let the filling cool slightly before spooning into the dough so it doesn’t melt the indentations or make the dough greasy.
- These cookies are rich and sweet small portions go a long way, just like classic pecan pie.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 130
- Sugar: Approx. 9 g
- Sodium: Approx. 45 mg
- Fat: Approx. 8 g
- Saturated Fat: Approx. 3 g
- Unsaturated Fat: Approx. 4 g
- Trans Fat: Approx. 0 g
- Carbohydrates: Approx. 14 g
- Fiber: Approx. 0.5 g
- Protein: Approx. 1.5 g
- Cholesterol: Approx. 20 mg
Keywords: pecan pie cookies, thumbprint pecan cookies, holiday cookies, pecan dessert, small batch pecan pie, Christmas cookie tray
