If you adore the sweet, nutty flavors of classic pecan pie but want something a little more handheld and cookie-like, you are going to fall head over heels for this Pecan Pie Cookies Recipe. These delightful little treats capture all the rich, caramelized goodness of pecan pie in a crisp, buttery cookie cup that’s perfect for sharing, gifting, or sneaking a few extra for yourself. With a tender shortbread base and a luscious pecan filling baked to perfection, this recipe is a guaranteed crowd-pleaser and an absolute must-try for any pecan pie lover.
Ingredients You’ll Need
This Pecan Pie Cookies Recipe relies on simple, pantry-friendly ingredients that come together to create a magical balance of textures and flavors. Each ingredient has a starring role—from the buttery dough to the sweet, nutty topping, making it easy to bring this dessert to life at home.
- Unsalted butter, softened: The foundation for a rich, tender cookie base with a delicate crumb.
- Granulated sugar: Adds sweetness and helps the cookie achieve a light, airy texture.
- Large egg yolk: Binds the dough while providing a velvety richness without making it too cakey.
- Vanilla extract: Enhances the overall flavor with warm, comforting notes.
- All-purpose flour: Gives structure and the perfect balance between softness and sturdiness.
- Salt: A pinch helps to elevate and balance the sweetness in both dough and filling.
- Chopped pecans: Provide that signature crunch and nutty flavor essential for authentic pecan pie flavor.
- Brown sugar: Adds a deep, caramel-like sweetness that complements the pecans beautifully.
- Corn syrup: Creates a sticky, glossy filling that holds everything together perfectly.
- Unsalted butter, melted: Enriches the filling with smoothness and a luscious mouthfeel.
- Pinch of salt: Balances the sweetness and enhances the pecan filling’s taste.
How to Make Pecan Pie Cookies Recipe
Step 1: Preheat and Prepare Your Tin
Start by preheating your oven to 350°F (175°C). Grease a mini muffin tin thoroughly so your cookie cups don’t stick. This step makes sure your Pecan Pie Cookies bake evenly and come out with a beautiful golden edge.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This process aerates your dough and ensures a tender, melt-in-your-mouth texture that sets the stage for your cookie base.
Step 3: Add Egg Yolk and Vanilla
Mix the egg yolk and vanilla extract into the butter and sugar mixture until everything is well incorporated. This adds moisture, flavor, and richness that you’ll notice with every bite.
Step 4: Incorporate Flour and Salt
Gradually add the all-purpose flour and salt to the wet ingredients. Stir gently until a soft dough forms. The key here is to combine everything just enough for structure, keeping your cookies tender and buttery.
Step 5: Shape Cookie Cups
Roll the dough into 1-inch balls and press each one into the greased mini muffin tin compartments to form little cups. These will hold your luscious pecan filling, so make sure the dough reaches up the sides to create a perfect shell.
Step 6: Prepare the Pecan Filling
In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Stir everything together until you have a sticky, flavorful filling that’s going to be the heart of these cookies.
Step 7: Fill and Bake
Spoon about one teaspoon of the pecan filling into each cookie cup. Then bake the entire tin for 12 to 15 minutes. You’ll know they’re done when the edges of the dough are golden brown and the filling is set but still glossy.
Step 8: Cool and Enjoy
Allow your Pecan Pie Cookies to cool in the pan for about 5 minutes—that helps them firm up and keeps the filling from spilling. Then, transfer them to a wire rack to cool completely. This makes sure every bite is perfectly firm but tender.
How to Serve Pecan Pie Cookies Recipe
Garnishes
These cookies are pretty fantastic on their own, but a light dusting of powdered sugar adds a touch of elegance and sweetness. You can also top each cookie with a small dollop of whipped cream or a drizzle of caramel sauce for an extra-special presentation.
Side Dishes
Pecan Pie Cookies pair beautifully with a scoop of vanilla ice cream or a warm cup of coffee or tea. Their rich sweetness complements creaminess and warmth, creating an inviting dessert experience every time.
Creative Ways to Present
For holiday parties or special gatherings, arrange these cookies on a festive platter lined with pecan halves or edible gold leaf for a stunning visual. You can also serve them in decorative mini cupcake liners for easy grab-and-go snacks that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Keep your baked Pecan Pie Cookies in an airtight container at room temperature for up to 3 days. This helps them stay fresh and maintain their crisp edges and chewy filling.
Freezing
If you want to save some for later, freeze the baked and cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months and thaw wonderfully at room temperature.
Reheating
For that just-baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes the cookie’s texture and makes the filling irresistibly gooey again.
FAQs
Can I use pecan halves instead of chopped pecans?
You can substitute pecan halves if you prefer larger nuts in your cookies, but keep in mind that chopped pecans distribute more evenly making each bite perfectly balanced.
Is corn syrup necessary for the filling?
Corn syrup helps create that shiny, sticky texture typical of pecan pie filling, but you can substitute with an equal amount of maple syrup or honey for a slightly different flavor.
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free blend that measures cup-for-cup. Just be sure the blend contains xanthan gum or a similar binder to maintain dough consistency.
How do I prevent the cookies from sticking to the tin?
Greasing the mini muffin tin well is crucial, or you can line each cavity with mini paper liners designed for baking to ensure easy release.
Can I double this recipe for a larger batch?
Yes, this Pecan Pie Cookies Recipe scales easily. Just double all ingredients and possibly extend the baking time by a couple of minutes, keeping a close eye to avoid over-baking.
Final Thoughts
There’s something truly special about turning the beloved flavors of pecan pie into perfectly sized cookies that you can enjoy anytime. This Pecan Pie Cookies Recipe is a joyful way to capture sweet memories and create new ones with every batch you bake. I encourage you to give this recipe a try—you’ll be amazed how easy and rewarding it is to bring a classic dessert into such a fun, bite-sized form that everyone will love.
Print
Pecan Pie Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Delight in these Pecan Pie Cookies, a perfect handheld treat that combines the buttery richness of a cookie with the gooey, nutty filling of classic pecan pie. These cookies feature a tender, buttery crust filled with a sweet and sticky pecan filling, ideal for holiday gatherings or anytime you crave a sweet pecan dessert.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
Pecan Pie Filling
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp corn syrup
- 1 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then mix in the egg yolk and vanilla extract until fully combined.
- Add dry ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms that holds together.
- Form cookie cups: Roll the dough into 1-inch balls. Press each ball evenly into the greased mini muffin tin cups to create small cookie cups with a hollow center for the filling.
- Prepare pecan filling: In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix thoroughly to create a sticky and sweet filling.
- Fill cookie cups: Spoon about 1 teaspoon of the pecan filling into the center of each prepared cookie cup, distributing evenly among all cups.
- Bake cookies: Place the muffin tin in the oven and bake for 12-15 minutes, or until the cookie edges turn golden brown and the pecan filling is set and slightly bubbly.
- Cool cookies: Allow the cookies to cool in the pan for 5 minutes to set further, then transfer them carefully to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened (not melted) for the best cookie dough texture.
- Use mini muffin tins for uniform small cookies; regular muffin tins will yield larger portions and require longer baking times.
- If desired, you can lightly toast the pecans before mixing to enhance their flavor.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
