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