Best Pecan Pie Cookies Recipe

Introduction

Best Pecan Pie Cookies combine the rich, nutty flavors of classic pecan pie with a soft, buttery cookie base. These bite-sized treats offer a gooey center and tender texture, perfect for holiday baking or any time you want a sweet, comforting snack.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup chopped pecans
• 1/4 cup light brown sugar
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until smooth.
3. Step 3: Gradually add the flour and salt, mixing until a soft dough forms.
4. Step 4: Scoop tablespoon-sized portions of dough and roll into balls. Place on the baking sheet about 2 inches apart. Press a thumb or the back of a teaspoon gently into the center of each ball to create an indentation.
5. Step 5: To make the pecan filling, combine chopped pecans, brown sugar, heavy cream, butter, vanilla extract, and salt in a small saucepan. Heat over low, stirring until thickened and combined, about 2 to 3 minutes. Remove from heat and let cool slightly.
6. Step 6: Spoon a small amount of pecan filling into each cookie indentation, being careful not to overfill.
7. Step 7: Bake cookies for 10 to 12 minutes or until the edges are just golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Avoid overbaking to keep the cookies soft and tender.
• Toast the pecans before adding them to the filling for a richer flavor.
• Add a pinch of cinnamon or a splash of maple extract to the filling for a seasonal twist.

Storage

Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them and thaw at room temperature before serving. Reheat gently if desired to soften the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pecan pieces instead of chopped pecans?

Yes, but chopped pecans work best to evenly distribute the nutty flavor throughout the filling and ensure it stays gooey.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but be sure to check the blend’s instructions for best results.

Best Pecan Pie Cookies Recipe

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★★★★★

4.6 from 134 reviews

• Author: Julian
• Total Time: 27 minutes
• Yield: 18 cookies 1x

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Description

Best Pecan Pie Cookies offer all the rich, nutty flavors of classic pecan pie in a soft, tender cookie form. Featuring a shortbread-like base topped with a gooey pecan filling, these cookies are perfect for holiday celebrations or whenever you crave a warm, sweet treat with a delightful crunch.

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Ingredients

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For the cookie dough

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt

For the pecan filling

• 1/3 cup chopped pecans
• 1/4 cup light brown sugar
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Make the Cookie Dough: In a mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract, mixing until smooth. Gradually incorporate the all-purpose flour and salt until a soft dough forms.
3. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place them onto the prepared baking sheet, spacing them about 2 inches apart. Gently press an indentation into the center of each dough ball using your thumb or the back of a teaspoon to create space for the filling.
4. Prepare the Pecan Filling: Combine chopped pecans, brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt in a small saucepan. Heat over low heat, stirring continuously until the mixture thickens and is well combined, about 2 to 3 minutes. Remove from heat and allow it to cool slightly.
5. Fill the Cookies: Spoon a small amount of the warm pecan filling into the indentation of each cookie, being careful not to overfill to avoid spilling during baking.
6. Bake the Cookies: Bake the filled cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. This ensures a tender texture with just a hint of crispiness on the edges.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

• Be careful not to overbake to keep the cookies soft and tender.
• Store cookies in an airtight container at room temperature for up to five days or freeze for longer storage.
• For enhanced flavor, toast the pecans before adding them to the filling.
• Optional: Add a pinch of cinnamon or a few drops of maple extract to the pecan filling for a seasonal twist.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan pie cookies, pecan cookies, holiday cookies, buttery pecan cookies, nutty cookies, soft cookies, pecan pie filling