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Melt-in-your-mouth pecan pie cookies are displayed as a featured image for a recipe that promises delicious homemade treats.

Melt-in-Your-Mouth Pecan Pie Cookies

These pecan pie cookies combine the best of both worlds: a soft, chewy cookie base and a rich, gooey pecan pie filling. Perfect for any occasion, these cookies are sure to impress with their irresistible flavor and melt-in-your-mouth texture. Get ready for cookie heaven!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Whisk
  • Medium saucepan
  • Cookie scoop or spoon
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and refrigerate for at least 30 minutes.
  6. While the dough is chilling, prepare the pecan pie filling. In a medium saucepan, melt the butter over medium heat.
  7. Stir in the brown sugar, heavy cream, and corn syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
  8. Remove from heat and stir in the vanilla extract and chopped pecans. Let cool slightly.
  9. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  10. Remove the cookie dough from the refrigerator.
  11. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  12. Use your thumb or the back of a spoon to make a well in the center of each cookie.
  13. Spoon a generous amount of the pecan pie filling into the well of each cookie.
  14. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is set.
  15. 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 butter and fresh pecans. To prevent the cookies from spreading too much, ensure the butter is softened but not melted and that the dough is thoroughly chilled. Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. For an extra flavor boost, add a pinch of salt or a splash of bourbon to the pecan pie filling.