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Pecan Pie Cookies

Pecan Pie Cookies combine the classic pie with buttery cookies for a decadent stuffed cookie. Each cookie is filled with pecan pie filling and if you love chocolate, you can add chocolate chips, too. Perfect for the fall, Thanksgiving, or the holiday season, these cookies need to be on your baking list.

Pecan cookies on a wire rack.


 

I love to make classic recipes whether they’re Italian, Canadian, or American favorites but what’s even more fun is creating a new recipe that is a twist on the old. That’s exactly what I did with these pecan pie cookies.

I turned a pastry dough into a soft cookie and stuffed each one with a simple pecan pie filling. They have the same flavors as a classic pecan pie but in cookie form. They are easy to serve and eat and a fun twist on a traditional holiday dessert.

Ingredients

  • Softened butter
  • Granulated sugar
  • Eggs
  • All-purpose flour
  • Baking powder
  • Vanilla
  • Salt
  • Corn syrup
  • Brown sugar
  • Vanilla
  • Melted butter
  • Coarsely chopped pecans
  • Cinnamon-sugar
Pecan cookies on a wire rack.

How to Make Them

To make the dough, first whisk the flour, baking powder, sugar, and salt in a bowl. Place the softened butter and sugar in a food processor and pulse a few times. Add the egg and vanilla and process again until smooth.

Mixing the butter & egg in the food processor.

Add flour mixture to the food processor and pulse a few times until the dough is almost combined. Transfer it to a lightly floured surface and gently knead it a few times until the dough is well combined and soft. Wrap the dough in plastic wrap or parchment paper and refrigerate it for at least 30 minutes.

Adding the flour and forming a dough, wrapping it in plastic.

For the cookie filling, whisk the egg, corn syrup, sugars, vanilla, melted butter, and salt in a medium bowl until well combined. Mix in the chopped pecans.

Whisking the egg in a small bowl & adding the butter and pecans.

Roll the chilled dough out on a floured flat surface to 1/8″ (2 mm) thick. Use a round cookie cutter to cut out circles. Place them on the prepared baking sheet.

rolling the dough out and cutting out rounds.

Place a generous teaspoon of the filling on each dough round. Top it with another dough round and use a fork to press the edges together.

Adding the filling to the cookie rounds and covering with another round on a cookie sheet.

Brush each cookie with a little milk and then sprinkle some cinnamon sugar over the top. Bake the cookies at 350°F for approximately 15 minutes or until they are golden. Enjoy them warm or at room temperature.

Baked cookies on a wire rack.

Recipe FAQ

Can you add chocolate chips?

Yes, chocolate chips work so well in these cookies. To make a chocolate pecan filling, use 1/2 cup of chopped pecans and 1/4 cup of chocolate chips. This information is included in the recipe card, too.

I don’t have a food processor. Can I make the dough by hand?

Yes, I have included the instructions for making the dough by hand in the recipe card.

Can you make the dough ahead?

You can make the dough a day in advance and roll it out the next day. It may be very stiff after it’s sat in the refrigerator for a day, so let it sit for a few minutes at room temperature to make it easier to roll out.

Can you use other kinds of nuts?

Pecans work best if you want it to taste like pecan pie, but you can substitute other nuts. Chopped walnuts or even almonds would work well.

How long do they keep?

They will keep for two to three days in an airtight container at room temperature.

Can the baked cookies be frozen?

Be sure to freeze the completely cooled cookies in a freezer safe container, each level separated with parchment paper. They will keep for up to 6 months.

If you love pecan pie, why not give these pecan pie cookies a try? You get the same buttery, nutty, sweet flavor wrapped up in a cookie. It’s a fun twist on the original – Enjoy!

Pecan cookies on a wire rack with one cut in half.
Pecan cookies on a wire rack.

Pecan Pie Cookie Recipe

Rosemary Molloy
Pecan Pie Cookies combine pie with cookies for a decadent stuffed cookie. Each cookie is filled with pecan pie filling and baked. Enjoy them warm!
Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 16 cookies
Calories 181 kcal

Ingredients
 
 

COOKIE DOUGH

  • ½ cup butter (soft)
  • ½ cup granulated sugar
  • 1 large egg
  • cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla
  • 1 pinch salt

FOR THE PECAN PIE FILLING

  • 1 egg yolk
  • 1 tablespoon corn syrup
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla
  • 1 tablespoon butter (melted)
  • 1 pinch salt
  • ¾ cup coarsely chopped pecans*

*or ½ cup coarsely chopped pecans and ¼ cup chocolate chips.

Instructions
 

FOR THE COOKIE DOUGH

  • Making it by hand– In a medium bowl whisk together flour, baking powder, sugar and salt. Make a well in the centre and add the butter, egg and vanilla. Mix with a fork until almost combined, move to a lightly floured flat surface and gently knead until dough is well combined and soft. Wrap in plastic and refrigerate 30 minutes at least.
  • Making it with a food processor – In the food processor add butter and sugar pulse to combine slightly a few time, add egg and vanilla, combine until smooth add flour mixture pulse a few times until almost combined. Move to a lightly floured flat surface and gently knead until the dough is well combined and soft (this won't take long). Wrap in plastic or parchment paper and refrigerate for at least 30 minutes.

FOR THE PECAN PIE FILLING

  • In a medium bowl whisk together the egg, corn syrup, sugars, vanilla, melted butter and salt until well combined, stir in the pecans.
  • Pre-heat oven to 350° (180° celsius). Line one or two cookie sheets with parchment paper.
  • Remove the dough from the fridge and roll out on a floured flat surface to 1/8 inch (2 mm) thick, cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on prepared cookie sheet, place a heaping teaspoon of the pecan pie filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges). Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 – 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden. Remove from oven, let cool or eat warm. Enjoy!

Notes

The baked cookies should be stored in an airtight container at room temperature, they will keep for 2-3 days.
They can also be frozen, in a freezer safe container, separated with parchment paper. They will keep for up to 6 months.

Nutrition

Calories: 181kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 85mg | Potassium: 68mg | Fiber: 1g | Sugar: 11g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

4 Comments

  1. I wish i had your talent to make all the things you make lady! Your recipes are
    beyond belief! You are amazing! Thanks for all the wonderful recipes!
    I am not gifted like you are. Baking is not my talent or gift…LoL!

5 from 7 votes (6 ratings without comment)

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