If you’ve ever found yourself craving the warm, comforting flavors of a classic pecan pie but didn’t want to commit to baking an entire pie, then these Pecan Pie Cookies are going to be your new best friend. They capture everything you love about the traditional dessert: a buttery, crumbly cookie base, gooey caramel-like filling, and that delightful crunch of toasted pecans. The best part? These bite-sized treats are perfect for sharing at gatherings, or enjoying all to yourself with a cozy cup of coffee or tea. Whether it’s the holidays or just a regular Tuesday, these cookies are sure to bring a smile to your face.
Why You’ll Love This Recipe
These Pecan Pie Cookies are like little bits of heaven in every bite. The flavor is just as rich and indulgent as a pecan pie, but in a more portable, easier-to-make form. The combination of butter, brown sugar, and toasted pecans creates that signature sweetness and nuttiness that pairs so perfectly with the delicate cookie base. You’ll love how the texture of the filling is both chewy and smooth, while the crunchy pecans offer a delightful contrast. Plus, they bake up quickly—perfect when you’re in the mood for something sweet but don’t want to spend hours in the kitchen. These cookies are a perfect addition to any holiday cookie tray, or a fun treat for any time of year.
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 egg, large
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chopped pecans, toasted
For the Filling:
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped toasted pecans
How to Make Pecan Pie Cookies
Step-by-Step Instructions:
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick. This simple step makes clean-up a breeze too!
Step 2: Make the Cookie Dough
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Stir the dry ingredients together so they’re evenly distributed. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. You want the butter and sugars to become light and fluffy—this will give your cookies that melt-in-your-mouth texture.
Once the butter and sugar are creamed, add in the egg and vanilla extract. Beat until the mixture is smooth and well combined. Gradually add the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to dense cookies.
Step 3: Roll the Dough
Scoop tablespoon-sized portions of the dough and roll them into small balls. Place the balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Press each ball of dough down gently with the back of a spoon or your fingers to flatten them slightly. This ensures they will bake evenly and give enough room for the gooey filling to sit atop.
Step 4: Toast the Pecans
While your dough is chilling or baking, it’s time to toast the pecans. Place the chopped pecans in a dry skillet over medium heat and cook for 2-3 minutes, stirring occasionally, until they are lightly browned and fragrant. Be sure to keep an eye on them because nuts can burn quickly. Once toasted, set them aside to cool.
Step 5: Make the Caramel Filling
In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir the mixture constantly, allowing the butter to melt and the sugar to dissolve. Once everything is fully melted together, bring the mixture to a gentle simmer and let it cook for about 3-4 minutes until it thickens slightly. Remove the pan from the heat and stir in the vanilla extract and toasted pecans. This filling should have a nice, smooth consistency with a lovely caramel color.
Step 6: Add the Filling to the Cookies
Once the cookie dough has been flattened on the baking sheet, spoon about a teaspoon of the caramel-pecan filling into the center of each cookie. The filling will spread out during baking, so don’t worry if it looks a little messy. If you’re feeling extra indulgent, you can even add a few extra pecans on top of the filling for added crunch.
Step 7: Bake the Cookies
Place the baking sheet into the oven and bake for 12-15 minutes, or until the cookie edges are golden brown and the filling is bubbly. Keep an eye on the cookies towards the end of baking to ensure they don’t over-bake, as the caramel filling can easily burn.
Step 8: Cool and Enjoy
Once your cookies are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, so don’t be alarmed if they seem soft at first.
Helpful Tips:
- Toasting pecans: Toasting the pecans really helps bring out their nutty flavor, making them taste so much more vibrant. You can toast them in a skillet on the stovetop or bake them in the oven at 350°F for about 10 minutes.
- Make-ahead option: You can prepare the dough and filling ahead of time and store them separately in the fridge. When you’re ready, just assemble the cookies and bake them off fresh. This is a great time-saver during busy holiday seasons!
- Cookie size: The size of the dough balls will affect the baking time. Smaller cookies bake faster, while larger cookies will take a bit longer. Adjust your baking time accordingly.
- Filling alternatives: If you prefer a slightly firmer filling, add an extra tablespoon of flour to the caramel mixture to thicken it up.
Details:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 20 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- These cookies are a delightful mix of sweet, buttery, and nutty flavors. If you have any leftover cookies (which is unlikely!), you can store them in an airtight container for up to a week. However, they’re so delicious, they’re usually gone in no time!
- For extra flair, you can drizzle some chocolate over the top once the cookies have cooled completely.
Nutritional Information:
Per serving (1 cookie):
- Calories: 150
- Fat: 9g
- Carbohydrates: 18g
- Protein: 2g
- Fiber: 1g
- Sugar: 12g
Frequently Asked Questions:
Can I make these cookies ahead of time? Yes, you can prepare the cookie dough and filling separately, refrigerate them, and bake the cookies later. Just be sure to let the dough come to room temperature before baking for even results.
Can I use a different nut? Of course! While pecans are traditional, walnuts or almonds can be great alternatives. Just be sure to toast them first to bring out their full flavor.
Can I freeze these cookies? Absolutely! These cookies freeze wonderfully. Simply place them in an airtight container, and they’ll keep in the freezer for up to 3 months. To thaw, let them sit at room temperature for about an hour.
Storage Instructions:
To store your pecan pie cookies, place them in an airtight container at room temperature for up to 5 days. If you need them to last longer, freezing is always an option. Make sure they are completely cooled before sealing them in a container or freezer bag.
Related Recipes:
If you loved these Pecan Pie Cookies, here are some other sweet treats you might enjoy:
Conclusion
These Pecan Pie Cookies are a perfect fusion of flavors and textures, blending the classic richness of a pecan pie with the convenience of a cookie. They’re easy to make, incredibly satisfying, and guaranteed to impress anyone you share them with. Whether you’re baking for the holidays or simply treating yourself, these cookies are a fun twist on a timeless dessert. I hope they bring as much joy to your kitchen as they have to mine!
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Pecan Pie Cookies
Description
If you’ve ever found yourself craving the warm, comforting flavors of a classic pecan pie but didn’t want to commit to baking an entire pie, then these Pecan Pie Cookies are going to be your new best friend. They capture everything you love about the traditional dessert: a buttery, crumbly cookie base, gooey caramel-like filling, and that delightful crunch of toasted pecans. The best part? These bite-sized treats are perfect for sharing at gatherings, or enjoying all to yourself with a cozy cup of coffee or tea. Whether it’s the holidays or just a regular Tuesday, these cookies are sure to bring a smile to your face.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 egg, large
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chopped pecans, toasted
For the Filling:
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
Step-by-Step Instructions:
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick. This simple step makes clean-up a breeze too!
Step 2: Make the Cookie Dough
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Stir the dry ingredients together so they’re evenly distributed. In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. You want the butter and sugars to become light and fluffy—this will give your cookies that melt-in-your-mouth texture.
Once the butter and sugar are creamed, add in the egg and vanilla extract. Beat until the mixture is smooth and well combined. Gradually add the flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to dense cookies.
Step 3: Roll the Dough
Scoop tablespoon-sized portions of the dough and roll them into small balls. Place the balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Press each ball of dough down gently with the back of a spoon or your fingers to flatten them slightly. This ensures they will bake evenly and give enough room for the gooey filling to sit atop.
Step 4: Toast the Pecans
While your dough is chilling or baking, it’s time to toast the pecans. Place the chopped pecans in a dry skillet over medium heat and cook for 2-3 minutes, stirring occasionally, until they are lightly browned and fragrant. Be sure to keep an eye on them because nuts can burn quickly. Once toasted, set them aside to cool.
Step 5: Make the Caramel Filling
In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir the mixture constantly, allowing the butter to melt and the sugar to dissolve. Once everything is fully melted together, bring the mixture to a gentle simmer and let it cook for about 3-4 minutes until it thickens slightly. Remove the pan from the heat and stir in the vanilla extract and toasted pecans. This filling should have a nice, smooth consistency with a lovely caramel color.
Step 6: Add the Filling to the Cookies
Once the cookie dough has been flattened on the baking sheet, spoon about a teaspoon of the caramel-pecan filling into the center of each cookie. The filling will spread out during baking, so don’t worry if it looks a little messy. If you’re feeling extra indulgent, you can even add a few extra pecans on top of the filling for added crunch.
Step 7: Bake the Cookies
Place the baking sheet into the oven and bake for 12-15 minutes, or until the cookie edges are golden brown and the filling is bubbly. Keep an eye on the cookies towards the end of baking to ensure they don’t over-bake, as the caramel filling can easily burn.
Step 8: Cool and Enjoy
Once your cookies are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool, so don’t be alarmed if they seem soft at first.
Notes
- These cookies are a delightful mix of sweet, buttery, and nutty flavors. If you have any leftover cookies (which is unlikely!), you can store them in an airtight container for up to a week. However, they’re so delicious, they’re usually gone in no time!
- For extra flair, you can drizzle some chocolate over the top once the cookies have cooled completely.