These pecan pie cookies bring all the warmth of a classic Southern pecan pie into a soft, buttery cookie you can hold in your hand. Each bite has a tender cookie base and a gooey, brown-sugar pecan center that tastes like it came straight from grandma’s kitchen. They’re comforting, simple, and perfect for sharing with family, friends, or anyone who loves old-fashioned homemade treats.
Why You’ll Love This Recipe
These cookies give you the flavor of pecan pie without the work of rolling dough or slicing a pie. They’re soft in the center, lightly crisp at the edges, and filled with rich, nutty sweetness. The recipe is straightforward, uses everyday pantry ingredients, and makes cookies that look special enough for holidays but easy enough for a cozy afternoon bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies
½ cup unsalted butter, softened
⅓ cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ teaspoon salt
For the pecan pie filling
¾ cup chopped pecans
¼ cup brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream or milk
1 teaspoon vanilla extract
Directions
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Add the egg yolk and vanilla extract and mix until smooth and well combined.
Stir in the flour and salt just until a soft dough forms. Do not overmix.
Cover the dough and refrigerate for 30 minutes to make it easier to shape.
While the dough chills, prepare the filling by mixing the chopped pecans, brown sugar, melted butter, cream, and vanilla extract in a small bowl until glossy and well coated.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each one.
Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
Spoon a small amount of pecan filling into each indentation.
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 20 minutes
Chilling time: 30 minutes
Baking time: 10–12 minutes
Total time: about 1 hour
Variations
You can add a pinch of cinnamon to the cookie dough for a warm spice note. For extra richness, drizzle the cooled cookies with melted chocolate. If you prefer a deeper caramel flavor, use dark brown sugar in the filling instead of light brown sugar.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 5 days. To enjoy them warm, reheat individual cookies in the microwave for about 10 seconds.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance and kept covered in the refrigerator until ready to bake.
Do I have to chill the dough?
Chilling helps the cookies keep their shape and makes the dough easier to handle, so it’s highly recommended.
Can I use milk instead of cream in the filling?
Yes, milk works well and still gives a soft, gooey filling.
How do I keep the filling from overflowing?
Use a small spoon and avoid overfilling the centers. A little filling goes a long way.
Can I use whole pecans instead of chopped?
Chopped pecans work best so the filling stays in place, but you can finely chop whole pecans if needed.
Are these cookies soft or crunchy?
They are mostly soft with lightly crisp edges and a gooey center.
Can I freeze these cookies?
Yes, baked cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.
What size should the cookies be?
About 1-inch dough balls are ideal for even baking and neat centers.
Can I double the recipe?
Yes, this recipe doubles well if you’re baking for a crowd.
How do I know when they’re done?
The edges should be lightly golden, and the centers should look set but still soft.
Conclusion
These pecan pie cookies are a sweet reminder that the best desserts don’t have to be complicated. With their buttery base and rich pecan filling, they bring comfort, nostalgia, and homemade goodness to every bite. Whether you bake them for a holiday table or a quiet afternoon treat, they’re sure to become a favorite you’ll come back to again and again.
These pecan pie cookies combine the flavor of classic pecan pie with the convenience of a handheld treat. A soft, buttery cookie base holds a gooey pecan filling, making them perfect for holidays or everyday indulgence.
Ingredients
1/2 cup unsalted butter, softened
1/3 cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
1/4 cup brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream or milk
1 teaspoon vanilla extract
Instructions
Cream softened butter and brown sugar in a mixing bowl until light and fluffy.
Mix in the egg yolk and vanilla extract until smooth.
Stir in flour and salt just until a soft dough forms. Do not overmix.
Cover and refrigerate dough for 30 minutes.
In a small bowl, mix chopped pecans, brown sugar, melted butter, cream, and vanilla extract until well coated.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll dough into 1-inch balls and place on baking sheet, spaced apart.
Use your thumb or a spoon to make an indentation in the center of each cookie.
Fill each center with a small spoonful of pecan filling.
Bake for 10–12 minutes until edges are golden and centers are set.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Add a pinch of cinnamon to the dough for warmth.
Drizzle cooled cookies with melted chocolate for extra indulgence.
Use dark brown sugar for a deeper caramel flavor.
Chill dough for easier shaping and better cookie structure.
