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Close-up of delicious pecan pie cookies showcasing their golden-brown color and pecan topping, perfect for a baking tutorial on how to make the best pecan pie cookies.

Best Ever Pecan Pie Cookies

These pecan pie cookies combine the flavors of pecan pie into a convenient and delicious cookie. With a soft cookie base and a gooey pecan filling, they're perfect for fall gatherings or any time you crave a sweet treat. This recipe is easy to follow, making it ideal for bakers of all skill levels.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup granulated sugar for cookie base
  • 1/4 cup packed light brown sugar for cookie base
  • 1 large egg for cookie base
  • 1 teaspoon vanilla extract for cookie base
  • 1 1/4 cups all-purpose flour for cookie base
  • 1/2 teaspoon baking soda for cookie base
  • 1/4 teaspoon salt for cookie base
  • 1/2 cup packed light brown sugar for pecan pie filling
  • 1/4 cup heavy cream for pecan pie filling
  • 1 cup chopped pecans for pecan pie filling
  • 1 teaspoon vanilla extract for pecan pie filling
  • 1/4 teaspoon salt for pecan pie filling

Equipment

  • Large bowl
  • Electric mixer
  • Whisk
  • Measuring cups and spoons
  • Medium saucepan
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Spoon
  • Rubber spatula

Method
 

  1. **Making the Cookie Dough:**
  2. 1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with an electric mixer).
  3. 2. Beat in the egg and vanilla extract until well combined.
  4. 3. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. 5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. **Preparing the Pecan Pie Filling:**
  8. 6. While the dough is chilling, prepare the pecan pie filling. In a medium saucepan, melt the butter over medium heat.
  9. 7. Stir in the brown sugar, heavy cream, vanilla extract, and salt. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth (2-3 minutes).
  10. 8. Remove from heat and stir in the chopped pecans. Set aside to cool slightly.
  11. **Assembling and Baking the Cookies:**
  12. 9. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  13. 10. Roll the chilled cookie dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
  14. 11. Using your thumb or the back of a spoon, make a shallow indentation in the center of each cookie.
  15. 12. Spoon about 1 teaspoon of the pecan pie filling into each indentation.
  16. 13. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the filling is bubbly and set.
  17. 14. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use high-quality pecans and ensure they are freshly chopped. Toasting the pecans before adding them to the filling will enhance their flavor. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage. For a richer flavor, consider using brown butter in the pecan pie filling. Ensure your oven is properly calibrated for consistent baking.