Pecan Pie Cookies Recipe

If you adore the rich, nutty sweetness of traditional pecan pie and love the cozy comfort of cookies, then these Pecan Pie Cookies will quickly become your new favorite treat. They capture all the luscious flavors of pecan pie in a perfectly chewy, buttery cookie, crowned with a gooey, spiced pecan filling that oozes pure bliss with every bite. Whether for a festive holiday gathering or just a weekend indulgence, these Pecan Pie Cookies offer a delightful twist that feels both familiar and excitingly fresh.

Ingredients You’ll Need

These ingredients might seem simple, but each one plays a crucial role in creating the perfect balance of texture and flavor—from the tender cookie base to the rich, nutty topping.

• 2 cups all purpose flour, spooned and leveled: Provides the soft and sturdy foundation for the cookie dough without turning it cakey.
• 1 tsp cornstarch: Helps tenderize the cookies for a delicate crumb.
• 1/2 tsp baking soda: Gives a subtle lift and helps the cookies spread just right.
• 1/2 tsp baking powder: Works in harmony with baking soda for perfect texture.
• 1/2 tsp salt: Balances sweetness and enhances all the flavors.
• 1/2 cup unsalted butter, cut into cubes: Adds richness and a silky mouthfeel.
• 1/2 cup dark brown sugar, packed: Brings deep molasses notes for warmth and moisture.
• 1/3 cup granulated sugar: Adds crunch and light sweetness.
• 1 tsp vanilla extract: Infuses a fragrant sweetness that lifts the whole cookie.
• 1 large egg, room temperature: Binds ingredients and supports structure.
• 1 large egg yolk, room temperature: Enriches the dough for extra tenderness.
• 6 Tbsp unsalted butter: Essential for the luscious pecan pie filling base.
• 1/3 cup dark brown sugar, packed: Sweetens and thickens the pecan filling.
• 1/3 cup pure maple syrup: Imparts natural sweetness with a hint of woodsy complexity.
• 2 cups pecans, chopped: The star ingredient for that unmistakable crunchy nuttiness.
• 1/3 cup heavy cream: Adds creaminess and richness to the filling.
• 1/2 tsp ground cinnamon: Offers warm, aromatic spice that complements the pecans.
• 1/4 tsp ground cloves: Provides a subtle, spicy depth.
• 1/4 tsp ground nutmeg: Adds complexity and warmth.
• 1/8 tsp salt: Enhances the filling’s flavors.
• Flaky sea salt, for finishing: Gives a wonderful salty crunch that balances sweetness beautifully.

How to Make Pecan Pie Cookies

Step 1: Prepare the Dry Ingredients

Start by whisking together all the dry components—flour, cornstarch, baking soda, baking powder, and salt—in a large bowl. This combination gives your cookies structure while ensuring a tender bite and proper rise.

Step 2: Cream Butter and Sugars

Using a stand mixer fitted with the paddle attachment, beat the cubed butter with the dark brown and granulated sugars until smooth and creamy, about 1 to 2 minutes. This step is key for that soft, chewy texture and rich caramelized flavor.

Step 3: Add Eggs and Vanilla

Next, incorporate the whole egg, egg yolk, and vanilla extract. Give it a thorough mix, using a spatula to scrape down the sides as needed to ensure everything blends perfectly. These add moisture and help bind your dough.

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry mixture into the wet ingredients in small batches, mixing until just combined. Be careful not to overmix, or your cookies might turn out tough instead of tenderly soft.

Step 5: Shape and Chill the Dough

Scoop the dough with a 2-tablespoon cookie scoop and roll into balls, then press the back of a floured tablespoon into each ball to create a little well. Chill these shaped dough balls in the fridge for 30 minutes to 24 hours to help them hold their shape while baking.

Step 6: Make the Pecan Pie Filling

In a medium saucepan over medium heat, melt butter with dark brown sugar, maple syrup, and chopped pecans. Let it come to a gentle simmer for 2 to 3 minutes to meld flavors and thicken slightly.

Step 7: Add Cream and Spices

Stir in the heavy cream, cinnamon, cloves, nutmeg, and salt, allowing the mixture to bubble for another 1 to 2 minutes. Remove from heat and let cool; this filling will be runny while warm but thickens beautifully as it cools.

Step 8: Fill Each Cookie and Bake

Preheat the oven to 350°F. Line baking sheets with parchment or silicone mats. Spoon about 2 teaspoons of pecan pie filling into each chilled dough indentation, but don’t overfill to prevent bubbling over during baking. Bake 6 cookies per sheet for 10 to 12 minutes until just set with soft centers.

Step 9: Add Final Touches and Cool

While cookies are warm, gently swirl the filling with the back of a spoon to create lovely, circular pockets. Add a bit more filling on top for a generous look and sprinkle with flaky sea salt for that irresistible sweet-salty contrast. Let them cool on the sheet 10 minutes, then transfer to a wire rack to set completely.

How to Serve Pecan Pie Cookies

Garnishes

For a stunning presentation, sprinkle flaky sea salt just before serving. A light dusting of powdered sugar or a drizzle of warm caramel can also elevate these cookies to dessert star status. The contrast of salt and sweet brings out the best in every bite.

Side Dishes

Pecan Pie Cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream for extra indulgence. A warm cup of coffee, chai tea, or hot apple cider makes a cozy companion that complements the spicy nutty flavors beautifully.

Creative Ways to Present

Serve these cookies on a festive platter piled high at holiday parties or gift them in a pretty box to friends and family. For a playful twist, sandwich a spoonful of pecan pie filling between two cookies and chill for a tempting cookie sandwich treat they won’t forget.

Make Ahead and Storage

Storing Leftovers

Place any leftover Pecan Pie Cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy while preserving the luscious pecan filling texture.

Freezing

These cookies freeze beautifully! After baking and cooling completely, freeze them in a single layer on a baking sheet then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw at room temperature when ready to enjoy.

Reheating

Warm your cookies in a low oven (about 300°F) for 5 to 7 minutes to revive their gooey, fresh-baked charm. If you prefer, a quick zap in the microwave for 10 to 15 seconds also works—just watch so they don’t overheat and become tough.

FAQs

Can I use different nuts instead of pecans?

Absolutely! Walnuts or almonds are great substitutes; they’ll change the flavor profile slightly but still offer that delightful crunch and richness.

Do I have to chill the dough?

Chilling the dough helps the cookies keep their shape and develop flavor depth, but if you’re short on time, you can bake them right away—they might spread a bit more.

Can I make these cookies gluten-free?

Yes, try swapping the all-purpose flour for a gluten-free blend that measures cup-for-cup. The texture might be a bit different, but the flavors will still shine.

Is it okay to use light brown sugar instead of dark brown sugar?

Light brown sugar works in a pinch, but dark brown sugar adds a richer molasses flavor that really complements the pecans and spices in these cookies.

How do I prevent the pecan pie filling from spilling over during baking?

Use just about 2 teaspoons of filling per cookie and avoid overfilling the wells. Chilling the dough before filling also helps keep the cookies from spreading too much.

Final Thoughts

I can’t recommend these Pecan Pie Cookies enough if you’re looking to bring that perfect blend of nostalgic pie flavors and comforting cookies together. They’re supremely satisfying and make every bite feel like a warm hug. You really should give them a try — trust me, your cookie jar will thank you!

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