Get ready to experience the deliciousness of pecan pie in cookie form with our Pecan Pie Cookies recipe! These cookies offer all the delicious flavors and textures of a traditional pecan pie—think crumbly, buttery crust, and ooey-gooey, decadent filling—without the hassle of making an entire pie.
What we love about these cookies (outside of how absolutely scrumptious they are!) is that they’re incredibly easy to make. They’re always a must-have in our holiday dessert lineup, and we’re confident you’ll want to add them to yours, too!
Table of Contents
Why You Need This Pecan Pie Cookies Recipe in Your Life
As if you needed another excuse to eat cookies, these easy pecan pie cookies have so much to love!
- They come together with minimal prep time and a quick cook time.
- They taste just like pecan pie!
- They’re similar to Crumbl pecan pie cookies, but you can enjoy them all year long.
- Crowd-pleasing, these cookies are great to make in bulk and can easily be transported for bake sales and parties.
Ingredients
Cookie Dough
- Butter – Unsalted is best, but salted can be substituted. Just don’t forget to adjust the amount of extra salt included.
- All-Purpose Flour – Use a 1:1 gluten-free all-purpose flour alternative, if needed.
- Cornstarch – This helps create a chewy texture.
- Baking Soda – Make sure it’s fresh! Otherwise, your cookies won’t rise.
- Sea Salt – Adjust to taste.
- Light Brown Sugar – If you don’t have light brown sugar on hand, you can make homemade brown sugar using white sugar and molasses.
- Granulated Sugar – Helps sweeten the cookie dough.
- Large Eggs – We use a whole egg and an egg yolk to provide structure and create a super rich and chewy cookie.
- Vanilla Extract – Use high-quality pure vanilla extract.
Pecan Pie Topping
- Butter – Again, unsalted is best.
- Dark Brown Sugar – Do not swap this for light brown sugar! It’s what creates the flavorful, almost caramel-like filling.
- Maple Syrup – Used to sweeten the mixture, contributing to its ooey gooey consistency.
- Heavy Cream – Creates a rich flavor and smooth consistency.
- Vanilla Extract – Used to enhance the rest of the ingredients.
- Chopped Pecans – Save time, and chop them yourself!
- Salt – Adjust to taste.
How to Make Bakery-Worthy Cookies
These pecan pie cookies require several steps, but they’re still a whole lot easier than making a whole pie from scratch!
Cookie Dough
- Whisk the dry ingredients. In a large mixing bowl, whisk the dry ingredients until well combined.
- Cream the wet ingredients. In a second bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, egg yolk, and vanilla, and mix again until well combined.
- Combine the wet and dry ingredients. Working gradually, add the dry ingredients to the bowl of wet ingredients. Mix just until a smooth cookie dough forms. Set aside.
Pecan Pie Topping
- Heat. Melt the butter in a saucepan over medium heat. Stir in the dark brown sugar, maple syrup, pecans, and salt. Cook, stirring occasionally, until the mixture thickens. Add the heavy cream and vanilla, and continue to cook for an additional minute. Set aside to cool.
Assemble the Pecan Pie Cookies
- Portion. Use a large cookie scoop to portion the cookie dough into equal-sized balls. Arrange the cookie dough on baking sheets lined with
parchment paper or silicone mats, and chill overnight. Or, freeze for a couple of hours. - Bake. Transfer the cookie sheets to a preheated oven, and bake just until the edges are golden brown.
- Cool. As soon as they’re removed from the oven, press a spoon into the center of each cookie, creating a well. Then, allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
- Top. Spoon the pecan mixture into the wells of each cookie, and add a sprinkle of flakey sea salt.
Baking Tips
- Measure Carefully. Proper measurements are crucial for cookie-baking success! For the best results, we highly recommend using a food scale. Or, if that’s not an option, the scoop and level method is the next best approach.
- Finely Chop the Pecans. These cookies are fairly small. So, you’ll want to make sure to chop the nuts finely so they fit in the center and you get crunchy bits in every bite.
- Avoid Overmixing. Be careful to combine the ingredients just until they’re smooth. Continuing to mix will overwork the dough, resulting in dense cookies.
- Make Indentions Immediately. Have a measuring spoon (or serving spoon) ready as soon as you pull the cookies from the oven! You need to shape them while the dough is warm and easy to move.
- Don’t Overbake. The exact baking time will vary based on your oven and the size of your cookies. So, keep a close eye on them as they bake, and remove them from the oven as soon as the edges begin to brown. They bake quickly!
Flavor Variations
- Use a Different Nut. Swap the pecans with cashews, macadamia nuts, walnuts, or whatever you like best.
- Toast the Pecans. Add a slightly roasted taste by toasting the pecans before you begin.
- Add Chocolate. Include a sprinkle of chocolate chips, or add a dash of cocoa powder to the filling.
- Add a Topping. Top your cookies with powdered sugar, a drizzle of caramel, or cream cheese icing.
Make Ahead Options
If you want to prepare in advance, form the cookie dough, transfer it to an airtight container, and store it in the refrigerator for up to three days. Then, bake as usual, and create the filling while the cookies are in the oven!
How to Store
Once cooled, leftover pecan pie cookies can be transferred to an airtight container and stored at room temperature for up to four days or in the fridge for up to seven days. To enjoy, serve your cookies cold, allow them to come to room temperature, or pop them in the microwave for a few seconds.
Can I Freeze Pecan Pie Cookies?
Yes, you can freeze the cookie dough or baked cookies.
To Freeze the Dough: Form the cookie dough, rolling it into balls. Arrange the cookie dough balls on a baking sheet, and place them in the freezer until solid.
Transfer them to a freezer-safe container, and keep them frozen for up to three months. When you’re ready to eat, bake from frozen, adding a few extra minutes as needed. Add the filling after they come out of the oven.
To Freeze Baked Cookies: Allow the cookies to cool completely. Then, arrange them on a baking sheet, and transfer them to the freezer until solid.
Store the cookies in a freezer-safe container for up to three months. To enjoy, thaw the cookies in the fridge overnight or at room temperature.
More Homemade Cookie Recipes
We can never have too many cookie recipes on hand! If you’re like us, you’ll want to check out these other delectable cookie recipes!
- Super Soft Pumpkin Cookies
- Kitchen Sink Cookies (Panera Copycat)
- White Chocolate Chip Biscoff Cookies
- Brown Butter Toffee Cookies
Pecan Pie Cookies
Ingredients
For the cookie dough:
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
For the pecan topping:
- 5 Tablespoons unsalted butter
- ½ cup dark brown sugar
- 1/4 cup maple syrup
- 1 ½ cups chopped pecans
- Pinch of salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone mats.
- In a mixing bowl, whisk together the 2 ½ cups of all-purpose flour, cornstarch, baking soda, and sea salt. Set aside.2 ½ cups all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon sea salt
- In another bowl, cream together the softened butter and 1 cup of brown sugar, sugar, until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until well combined. Making sure to scape down the bowl.2 sticks, 1 cup packed light brown sugar, ½ cup granulated sugar, 1 large egg, 1 egg yolk, 2 teaspoons vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until a cookie dough forms. Set aside the dough while you prepare the pecan topping. Do not overmix.
- For the pecan topping, melt 5 tablespoons of unsalted butter in a saucepan over medium heat. Stir in ½ cup of dark brown sugar, maple syrup, chopped pecans, and a pinch of salt. Cook for a few minutes, stirring occasionally, until the mixture thickens slightly. Add heavy cream and vanilla and cook for an additional 1 minute. Remove from heat, and let it cool.5 Tablespoons unsalted butter, ½ cup dark brown sugar, 1/4 cup maple syrup, 1 ½ cups chopped pecans, Pinch of salt, ¼ cup heavy cream, 1 teaspoon vanilla extract
- Take 1 large ice cream scoop portions of the cookie dough (1/4 cup), and roll them into balls. Place them on the prepared baking sheets, leaving space between each cookie. Refrigerate overnight or freeze for 1-2 hours.
- Once ready to bake, pop the cookies in the oven. Bake for 12-13 minutes or until the edges are golden brown.
- Immediately take the back of a measure spoon, and press down the center of the cookie to create a little well.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Top with a a large tablespoon full of the pecan mixture, and sprinkle with flakey sea salt.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
question: you say 4 sticks (1 cup) of butter but 1 stick is 1/2 a cup so are we needing 2 cups of butter?
Hi Samantha! It should be 2 sticks (1 cup) of butter. Would you mind sharing where you are you seeing 4 sticks? We aren’t finding it and want to make sure to update it to prevent further confusion!
Xo,
Alia & Radwa
Made this recently and were amazing ! My hubby couldn’t get enough of them! Its like eating a butter tart cookie. So yummy and rich tasting and not overly sweet
Thank you, Laura! We’re so glad you enjoyed them!
Xo,
Alia & Radwa
These are spectacular. Quick question – is the pecan topping supposed to ‘set’ or is it meant to remain a bit syrupy?
What can I do to make single cream into ‘heavy’ cream if that would be the issue?
Thanks!
Thank you, Lea! The top is meant to stay fairly syrupy. 😊
Xo,
Alia & Radwa
They look delicious 😋
Thank you, Vanessa! We hope you enjoy them. 😊
Xo,
Alia & Radwa
Are you using a convection oven? A
So it really 1/4 cup dough per cookie that seems like a lot. I’m currently making them but they seem to be flattening out. They seemed pretty frozen after being on the freezer an hour is that still ok to bake when frozen?
We use a conventional oven. You can always reduce the portion size if needed. Yes, just keep an eye on them, and adjust the baking time as needed!
Xo,
Alia & Radwa
Best cookies I ever had by far!!!
It was a bit of a hustle to convert all the measurements to grams but wow! It was worth it !!!
The sea salt changes everything…
Thank you so much! We’re so glad you enjoyed it! 🥰
Xo,
Alia & Radwa