These pecan pie cookies are delicious, buttery cookies filled with a soft caramel pecan filling and drizzled with semi-sweet chocolate. My family, friends, and neighbors love these cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: Unsalted or salted butter. If using salted butter, eliminate the added salt.
- Vanilla extract: Use the pure stuff, please.
- Corn syrup: You can use light or dark. They both work well.
- Heavy cream: You can substitute whipping cream.
- Pecans: Walnuts, peanuts, cashews, and macadamia nuts work well too, but then they are not pecan cookies.
How To Make Pecan Pie Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and both sugars at medium speed until light and fluffy. Reduce the speed and add the egg and vanilla extract.
- Add the flour mixture and beat until combined. Scraping down the beater and bowl as needed.
- Using a cookie scoop, roll the cookie dough into balls and place on a parchment-covered baking sheet. Bake until golden brown on the bottom. Immediately after baking, make an indent in the top of each cookie using a cookie scoop. Fully cool the cookies.
- Add the brown sugar, butter, and corn syrup to a heavy skillet. Cook over medium heat, stirring constantly for 5-6 minutes.
- Remove from the heat and stir in the heavy cream, vanilla extract, salt, and chopped pecans.
- Fill the cookies with the pecan mixture, dividing evenly.
- If desired, drizzle with melted chocolate.
Preparation Tips
- Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.
- Use parchment paper or silicone baking mats to cover the baking sheets for even browning and spreading.
- Do not add dough balls to a warm baking sheet. Preferably, use 2 baking sheets and rotate them.
- If you have time, do a test run with one or two cookies. This will help establish the perfect baking time.
More Cookie Recipes
Pecan Pie Cookies
These pecan pie cookies are delicious, buttery cookies filled with a soft caramel pecan filling and drizzled with semi-sweet chocolate.
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Servings: 18 cookies
Calories: 249kcal
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- ¾ teaspoon vanilla extract
Pie Filling
- ½ cup brown sugar
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
- ¾ cup chopped pecans
- ½ cup chocolate chips optional
- 1 teaspoon coconut oil optional
Instructions
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Reduce the speed to low and add the egg and vanilla extract beating just until incorporated.
- Add the flour mixture and beat just until combined. Scraping down the beater and bowl as needed.
- Using a 1½ tablespoon cookie scoop, roll the cookie dough into balls and place them on the prepared baking sheet about 2-2½ inches apart. Bake for 10-12 minutes or until golden brown on the bottom. Immediately after baking, make an indent in the top of each cookie using a clean cookie scoop. Fully cool the cookies.
- Add the brown sugar, butter, and corn syrup to a heavy skillet. Cook over medium heat until the mixture reaches 235𝆩F, stirring constantly. This takes about 5-6 minutes.
- Remove the pan from the heat and stir in the heavy cream, vanilla extract, salt, and chopped pecans. Be careful, as the hot mixture may bubble up.
- Working quickly, fill the cookies with the pecan mixture, dividing evenly. The mixture is easier to work with when it is warm.
- If desired, melt ½-1 cup semisweet or dark chocolate chips and 1-2 teaspoons coconut oil in the microwave at 50% power for 1-minute intervals, stirring between each interval until the bowl no longer feels hot. Drizzle the melted chocolate over the cookies. Let the chocolate set for several hours.
Notes
- Store the cookies in an airtight container at room temperature for 4-5 days.
- Freeze in a sturdy freezer container for up to 3 months. Thaw on the counter at room temperature.
Nutrition
Calories: 249kcal | Carbohydrates: 31g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 128mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
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Harlow
These pecan pie cookies were absolutely delicious. My friends loved them. I will make them again! Thanks for the recipe, Beth!
Beth Pierce
The pleasure is all mine, Harlow!
Millie
I love cookies. A lady at work made some yesterday and they were so good. It has inspired me to do some baking and I do love pecan nuts so I am really excited to give these a try!