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.
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
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.
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.
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.
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.
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.
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.
Recipe FAQ
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.
Yes, I have included the instructions for making the dough by hand in the recipe card.
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.
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.
They will keep for two to three days in an airtight container at room temperature.
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!
More Pecan Cookie Recipes
Pecan Pie Cookie Recipe
Ingredients
COOKIE DOUGH
- ½ cup butter (soft)
- ½ cup granulated sugar
- 1 large egg
- 1½ 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!
my husbands favorite dessert is pecon pie im going to make these sounds so good
Hi Judith, thanks, I hope he enjoys them. Take care!
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!
Hi Rosie, thanks so much, what a wonderful complement. It just takes a little time and patience. 🙂 Take care and have a great week!