If you’re craving a delightful treat that perfectly captures the rich, warm flavors of pecan pie but in a cute, bite-sized form, then these Pecan Pie Cookies – Buttery, Nutty, and Perfectly Sweet Recipe are exactly what you need. Combining a crisp and buttery cookie base with a luscious, nutty topping, these cookies bring all the comforting sweetness of classic pecan pie without the fuss. Whether you’re baking for a cozy family gathering or just to satisfy your own sweet tooth, these cookies deliver irresistibly nutty, gooey, and finely textured bites that everyone will love.
Ingredients You’ll Need
Creating these addictive pecan pie cookies is surprisingly straightforward thanks to a short but mighty ingredient list. Each component plays a special role, from the richness of butter to the crunch of pecans, all blending into a symphony of textures and flavors.
- 1/2 cup unsalted butter, softened: Provides a rich and tender base for the cookie dough.
- 1/3 cup granulated sugar: Adds sweetness and helps create a light, crisp texture.
- 1 large egg yolk: Binds ingredients and contributes to a chewy, tender crumb.
- 1 tsp vanilla extract: Enhances flavor with warm, aromatic notes.
- 1 cup all-purpose flour: The structural backbone of the cookie dough.
- 1/4 tsp salt: Balances the sweetness and intensifies the depth of flavor.
- 1/4 cup brown sugar, packed: Brings a deep caramel undertone and moistness to the topping.
- 1/4 cup corn syrup or maple syrup: Gives the topping its signature sticky, luscious texture.
- 1 tbsp unsalted butter, melted: Adds richness and silkiness to the topping.
- 1/2 cup chopped pecans: The star ingredient delivering crunchy, toasty nuttiness.
- 1/4 tsp vanilla extract: Further enhances the topping’s warm, sweet aroma.
How to Make Pecan Pie Cookies – Buttery, Nutty, and Perfectly Sweet Recipe
Step 1: Prepare the Cookie Dough
Start by combining the softened butter and granulated sugar in a large bowl. Cream them together until the mixture is light and fluffy, setting the foundation for a tender, buttery cookie. Then add the egg yolk and vanilla extract, mixing until everything is well incorporated. Gradually stir in the all-purpose flour and salt, mixing just until a smooth dough forms. Be careful not to overmix, or your cookies might turn out tough instead of tender.
Step 2: Shape the Cookies
Take the dough and roll it into small balls, about one tablespoon each, then place them evenly spaced on a lined baking sheet. Press each ball down gently to flatten into a thin disc; this helps ensure that the cookies bake evenly and have the perfect crispiness near the edges.
Step 3: Make the Pecan Pie Topping
In a separate bowl, whisk together the brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract until the mixture is smooth and glossy. Fold in the chopped pecans so they’re coated well—this sticky, nutty topping will give your cookies that iconic pecan pie flair.
Step 4: Bake the Cookies
Spoon a generous amount of the pecan topping onto each cookie base, spreading it slightly to cover but not overwhelming the cookie. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes or until the edges of the cookies turn golden brown and the topping is bubbling gently. Once baked, let them cool on the tray for a few minutes before transferring to a wire rack to cool completely.
How to Serve Pecan Pie Cookies – Buttery, Nutty, and Perfectly Sweet Recipe
Garnishes
Enhance the presentation and flavor of your pecan pie cookies by sprinkling them with a light dusting of powdered sugar or a drizzle of melted dark chocolate. A tiny pinch of flaky sea salt can also be sprinkled on top after baking to balance the sweetness and boost the nutty notes beautifully.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert experience. For a festive touch, serve alongside warm spiced cider or a creamy latte to complement their buttery, nutty sweetness.
Creative Ways to Present
Arrange your Pecan Pie Cookies – Buttery, Nutty, and Perfectly Sweet Recipe on a rustic wooden board surrounded by whole pecans, cinnamon sticks, and autumn leaves for a charming seasonal display. You can also serve them inside small, clear treat bags tied with a pretty ribbon for a delightful gift or party favor.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your pecan pie cookies in an airtight container at room temperature. They will stay fresh and chewy for up to 4 days, making them perfect for making ahead when planning a gathering or just keeping a sweet snack on hand.
Freezing
If you want to keep these treats even longer, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a zip-top freezer bag or airtight container. Frozen cookies can keep well for up to 2 months. When ready to enjoy, just thaw them at room temperature.
Reheating
To recapture that just-baked warmth and melty nutty topping, pop a few cookies in the oven at 300°F (150°C) for 5–7 minutes. Avoid microwaving if possible as it may soften the texture too much, but a brief zap can work if you’re in a rush.
FAQs
Can I substitute maple syrup for corn syrup in this recipe?
Absolutely! Maple syrup lends a lovely depth of flavor with its earthy sweetness, making the topping even more delicious. Keep the quantity the same for best results.
What can I use if I don’t have unsalted butter?
You can use salted butter, but do reduce or omit the added salt in the recipe to avoid over-salting your cookies. Guesses go to unsalted for best control of the flavor balance.
How do I prevent the toppings from spilling over while baking?
Make sure you press the cookie dough discs thin but not too wide, and keep the topping portion moderate. Using a baking sheet with edges will also help keep any spills contained.
Can these cookies be made gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that measures cup-for-cup like regular flour, and your cookies will stay just as tender and tasty.
What’s the best way to chop pecans for this recipe?
Chop pecans into small, bite-sized pieces—about half a teaspoon each—to ensure they distribute evenly and provide a great crunchy texture without overpowering the cookie.
Final Thoughts
There is something truly special about these Pecan Pie Cookies – Buttery, Nutty, and Perfectly Sweet Recipe. They combine the best qualities of a classic pie with the convenience and delight of a cookie. Whether for holiday celebrations, afternoon tea, or that sweet craving that hits out of nowhere, these cookies make every bite feel like a warm, nutty hug. I can’t wait for you to try them and see just how addictive and heartwarming this recipe can be!
Print
Pecan Pie Cookies – Buttery, Nutty, and Perfectly Sweet Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pecan Pie Cookies are a delightful twist on the classic pecan pie, featuring a buttery cookie base topped with a rich, nutty, and perfectly sweet pecan pie filling. Soft and chewy with a slightly crisp edge, these cookies combine the flavors of caramelized pecans, vanilla, and brown sugar in every bite, making them an irresistible treat for holidays or any occasion.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/4 cup brown sugar, packed
- 1/4 cup corn syrup or maple syrup
- 1 tbsp unsalted butter, melted
- 1/2 cup chopped pecans
- 1/4 tsp vanilla extract
Instructions
- Prepare the Cookie Dough: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk and 1 teaspoon vanilla extract, mixing well to combine. Gradually add the all-purpose flour and salt, mixing until a smooth dough forms. Chill the dough for 15 minutes if it feels too soft to handle.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 12 equal-sized balls and place them spaced apart on a parchment-lined baking sheet. Using your thumb or the back of a spoon, gently press an indentation into the center of each ball, creating a small well for the filling.
- Make the Pecan Pie Filling: In a small bowl, combine the brown sugar, corn syrup (or maple syrup), melted butter, chopped pecans, and 1/4 teaspoon vanilla extract. Mix thoroughly until everything is evenly incorporated.
- Fill the Cookies: Spoon the pecan pie filling mixture into the indentation of each cookie, filling them generously but without overfilling to prevent spilling during baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges and the filling is bubbling and set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This will help the filling firm up and prevent the cookies from breaking.
Notes
- You can substitute corn syrup with pure maple syrup for a natural sweetness and a hint of maple flavor.
- Ensure the butter is softened to room temperature for easy mixing and a tender cookie.
- Chilling the dough slightly helps prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For extra texture, lightly toast the pecans before chopping and adding to the filling.
