Pecan pie is one of my favorite things about the holiday season. The smell of pecans, butter, and brown sugar baking together in a flaky crust just slays me. These Pecan Pie Cookies take all the best parts of a traditional pecan pie—the gooey, nutty filling and buttery crust—and tuck them into a tender, rich cookie.
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The truth is, I'm really not even a “pie person”—pecan pie is one of my few exceptions (the others being lemon meringue, key lime, and coconut or banana cream). I was craving the rich, nutty, deeply sweet flavors of pecan pie, but didn’t want to go to all the trouble of making pie dough, chilling it, rolling it out, par-baking it, and all the rest.
Instead, I made a simple cookie dough, baked the cookies, and filled them with pecan pie filling. They turned out even better than I expected: crisp edges, soft centers, and a rich, nutty, maple-scented topping that firms up just enough to stay put.
These cookies are easy to make, too. You don't even need an electric mixer to make the dough and the topping cooks on the stovetop in just a few minutes. No tricky caramel, no blind baking. You can even make the dough and topping ahead, then assemble and bake when you’re ready. They’re a perfect addition to your holiday cookie platter and fun to bring to a cookie swap.
Ingredient Notes
The ingredients are straightforward, but a few choices make a big difference here. Use brown sugar in both the dough and topping—it adds a deep flavor and helps create that chewy, almost caramelized texture. Melted butter gives the cookies a soft, rich crumb and makes mixing easier.
A touch of cinnamon ties the filling and the dough together. You’ll also need maple syrup for the topping, which adds complexity and a hint of smokiness that complements the pecans. You can use corn syrup instead, but the flavor won’t be quite as intense. Use chopped pecans so you get a bit in every bite. Toast them lightly before adding if you want extra depth.
How To Make Pecan Pie Cookies
Even though there are two parts—the cookie dough and the pecan topping—this recipe is easy once you know the flow. Here’s the general process:
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- Make the dough. Combine the wet ingredients first, then stir in the dry ones until a soft, thick dough forms.
- Chill it. Let the dough rest in the fridge so the cookies bake up soft in the center and crisp on the edges.
- Bake the cookies. Scoop the dough onto a baking sheet and bake until the edges are set and lightly golden.
- Make an indent. While the cookies are still warm, press a small well into the center of each one to hold the filling.
- Cook the topping. Simmer butter, brown sugar, maple syrup, and pecans until the mixture thickens slightly and smells like caramel.
- Fill the cookies. Spoon the warm topping into the indents and let it cool and set before serving.
Expert Tips for Success
The process is simple, but a few tricks make a big difference:
- Don’t skip chilling the dough. It keeps the cookies from flattening and spreading too much in the oven.
- Undercook slightly. Take the cookies out when the centers still look soft; they’ll finish baking on the sheet.
- Watch the topping. Stir constantly once it starts bubbling so the sugar doesn’t burn.
- Let the topping cool. It should thicken slightly before you spoon it on. If it’s too hot, it will slide right off.
- Store smart. Let the cookies cool completely before stacking or storing to keep the pecan topping intact.
More Ideas for Your Cookie Platter
These Pecan Cookies make a great addition to your cookie platter. They're great alongside Ginger Snap Cookies, Flourless Chocolate Cookies, Air Fryer Peanut Butter Cookies, Salted Toffee Cookie Bars, and Old Fashioned Oatmeal Cookies. They’d also round out a trio of thumbprint cookies nicely served with Kolacky and Chocolate Thumbprint Cookies with Dulce de Leche.
And by the way, these Pecan Pie Cookies are perfect with a scoop of Pumpkin Ice Cream.
Pecan Pie Cookies
Robin Donovan
Ingredients
For the cookie dough:
- ¾ cup unsalted butter melted and slightly cooled
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 piece large egg
- 1 piece egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the pecan topping:
- 1 cup light brown sugar packed
- ⅔ cup unsalted butter
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1½ cups pecans chopped
Instructions
- Make the cookie dough.Whisk melted butter with both sugars until smooth. Add the egg, egg yolk, and vanilla and mix until the texture is glossy.
- Combine dry ingredients.In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix the dough.Add the dry ingredients to the wet mixture and stir just until combined. The dough will be thick.
- Chill the dough.Refrigerate for about 30 minutes to firm up the dough and help control spreading.
- Bake the cookies.Preheat the oven to 350°F and line a baking sheet with parchment. Scoop about 2 tablespoons of dough for each cookie. Bake for 10–12 minutes until the edges are set but the centers still look soft.
- Create indents.While the cookies are still warm, use the back of a spoon to make a shallow indent in the center of each. Let them cool completely on the pan.
- Make the pecan topping.In a saucepan, combine butter, brown sugar, and maple syrup. Cook over medium heat until bubbling and slightly thickened, about 3–4 minutes. Remove from heat and stir in vanilla, cinnamon, and pecans. Let cool for a few minutes until thick but still spoonable.
- Fill the cookies.Spoon the pecan mixture into the centers of the cooled cookies. Let them sit for about 20 minutes to set before serving.
Notes
- Use lightly toasted pecans if you want extra flavor.
- Store the cookies in an airtight container at room temperature for up to 4 days or refrigerate for a week.
- The dough can be made ahead and kept chilled for up to 48 hours.
Nutrition
