Pecan Pie Cookies

Close-up of thumbprint cookies filled with caramel and topped with chopped pecans, arranged on parchment paper.

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These cookies bring everything you love about pecan pie into a smaller, easier-to-make format. The soft, chewy base and caramel-like topping make them irresistible, whether it’s the holidays or a regular Tuesday.

Course Dessert, Dessert Recipes

Cuisine American

Keyword Pecan Pie Cookies

Prep Time 20

Cook Time 20

Chilling time 30

Servings cookies

Calories 372kcal

Author 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