These pretty pecan pie cookies are simple buttery cookies featuring a sweet pecan pie filling that will melt in your mouth. It’s an easy cookie recipe made with store bought cookies with traditional pecan pie flavor baked into the center. A perfect thumbprint cookie for a holiday cookie platter or to serve at parties.
If you like pecan pie, be sure to try these other pecan recipes! These butter pecan cookies with browned butter are so wonderful, these pecan pie bars are quick and easy to make and this healthy pecan pie is such great alternative to traditional pecan pie.
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Cookies with Pecans Recipe
Pecan pie has long been a favorite and these simple cookies are a fun twist on classic pecan pie in a cookie form without a pie crust. They are a perfect quick and easy treat for anytime or for holiday season baking, a cookie exchange or a homemade gift for friends and neighbors.
I used store bought dough to speed up the prep but you can make your own favorite sugar cookie dough as well. The sweet caramel and nut topping screams traditional pie in every single bite.
Ingredients needed
Sugar Cookie Dough – I used pre-bought dough to speed up the prep work on this recipe.
Brown Sugar – Light brown sugar works great for the base of the pecan mixture.
Corn Syrup – The light corn syrup helps to create that gooey and sticky pie-filling texture you love from a classic homemade pecan pie.
Vanilla – A splash of vanilla extract truly enhances all the flavors.
Pecans – Chopped pecans work best that way you get the nutty filling in each bite.
Variations/ Substitutions
1. Use any favorite homemade sugar cookie recipe.
2. Swap the dough and make with chocolate chip cookie dough or make chocolate pecan pie cookies.
3. Place chocolate chips on top of the nutty topping for a chocolate twist or drizzle with chocolate syrup after baking.
4. Mix in ½ cup cocoa powder to the sugar cookie dough to make it a chocolate cookie base.
5. Use maple syrup or honey in the pecan pie filling instead of corn syrup.
6. Add a tablespoon of Bourbon to the pecan pie filling for a bourbon-infused cookie.
How to Make This Easy Pecan Cookie Recipe
Step 1 – Preheat the oven to 350° F and grease a muffin pan with nonstick cooking spray.
Step 2 – If using Ready to Bake cookie dough, simply roll two of the raw cookie discs together to form balls of cookie dough. You can also use the tube of raw cookie dough or make your own sugar cookie recipe and break off about 2 tablespoons of dough and roll it into a ball.
Step 3 – Place one of the cookie dough balls in each hole of the muffin pan.
Step 4 – Bake the cookies for 10-12 minutes and then remove from oven to cool.
Step 5 – While the cookies are cooking, add filling ingredients to a medium mixing bowl and mix until well combined using a hand mixer (or stand mixer fitted with the paddle attachment.)
Step 6 – Remove the cookies from the oven (they won’t be completely cooked yet) and using the back of a spoon, press the center of each cookie down to form a cup
Step 7 – Spoon the mixture into the center of each cookie and top with pecan halves if desired.
Step 8 – Then return to the oven and bake for additional time.
Once done allow the cookies to cool and then remove from the muffin tin and place on a wire rack to fully cool.
Tips
- I find using a muffin pan over a large cookie sheet keeps the cookies from spreading.
- If you find that your cookies are stuck a bit, use a knife to run around the edge of the muffin tin to easily remove the cookies.
- Want to make this into a Crumbl pecan pie cookies recipe? Make jumbo cookies and then in the center add the pecan filling and bake for additional time. Just keep away from the edges so it doesn’t run off and burn.
- If you do bake cookies on a cookie sheet, place the cookies on parchment lined baking sheet for easy cleanup.
FAQ’s
You can store any leftover cookies in an airtight container. Store on the counter for 2-3 days or refrigerate for up to 5 days.
These cookies freeze well for 1-2 months. Then simply thaw in the fridge or at room temperature on the counter. These are one of our favorite cookies to freeze for when you get that sweet tooth craving. You can even eat them straight from the freezer, they just are extra crunchy frozen.
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Pecan Pie Cookies
Ingredients
- 12 sugar cookie dough or homemade sugar cookie dough
- 1 large egg
- ¼ cup brown sugar
- 2 tablespoons corn syrup
- ½ teaspoon vanilla extract
- 1 cup pecans chopped
Instructions
- Preheat oven to 350° F and grease a muffin pan with non-stick cooking spray.
- If using Ready to Bake cookie dough, simply roll two of the raw cookie discs together to form one large dough ball. You can also use the tube of raw cookie dough or make your own sugar cookie dough and break off about 2 tablespoons of dough and roll it into a ball.12 sugar cookie dough
- Place one cookie dough ball in each hole of the muffin pan.
- Bake for 10 minutes, then remove the pan from the oven. (the cookies will not be fully cooked yet).
- Using the back of a spoon, press the center of each cookie down to form a cup
Make the pecan filling:
- In a medium bowl, add the egg, brown sugar, corn syrup, vanilla, and pecans and stir until blended well.1 large egg, ¼ cup brown sugar, 2 tablespoons corn syrup, ½ teaspoon vanilla extract, 1 cup pecans
- Spoon the pecan mixture into each cookie cup.
- Return the cookies to the oven to bake for an additional 8 to 10 minutes, until the edges of the cookies are golden brown.
- Allow the cookies to cool in the pan for 2-3 minutes, then remove them from the tin and place on a wire cooling rack to cool completely.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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