Pecan Pie Cookies Recipe with Gooey Nut Filling

I created these Pecan Pie Cookies on a chilly November afternoon, right before a family dinner where I was expected to bring dessert. I didn’t have time for a full pie, but I still wanted something warm, buttery, and nostalgic. What came out of my oven instead were rich, golden cookies with all the flavors of a pecan pie packed into a bite-sized treat—and they disappeared before the pie would’ve cooled. These cookies have been on repeat ever since, especially around holidays when you need something impressive yet effortless.

Recipe Overview & Why You’ll Love It

These Pecan Pie Cookies deliver the full flavor of pecan pie without the fuss. You get a soft, buttery cookie base that cradles a glossy, sticky pecan filling with just the right balance of sweetness and crunch. They’re designed for bakers who love traditional flavors but crave quicker, more portable solutions. Whether you’re prepping for a cookie swap or assembling a dessert board, these cookies will stand out in both taste and presentation.

With a prep-to-plate time of just 30 minutes and a yield of about two dozen, they’re practical for busy days. But make no mistake—each one packs big flavor. They’re crisp on the edges, tender in the center, and laced with toasted nutty richness that rivals any slice of pie.

Ingredients & Substitutions

Making Pecan Pie Cookies requires two component layers: a cookie dough base and a caramelized nut filling. Here’s everything you’ll need, plus smart substitutions to match dietary needs or pantry constraints.

Cookie Base

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups (150g) all-purpose flour
• 1/4 teaspoon salt

Substitutions:

• For dairy-free: use plant-based butter.
• For a richer flavor: replace 2 tablespoons sugar with brown sugar.
• For gluten-free: use a 1:1 gluten-free baking flour blend.

Pecan Filling

• 1/2 cup (60g) finely chopped pecans
• 1/4 cup (50g) packed brown sugar
• 1/4 cup (60ml) light corn syrup
• 1 tablespoon (14g) melted unsalted butter
• 1/2 teaspoon vanilla extract
• Pinch of salt

Substitutions:

• Replace corn syrup with maple syrup or honey (note: softer texture, deeper flavor).
• Use walnuts or almonds if pecans aren’t available.
• Add 1/4 teaspoon cinnamon or nutmeg for warmth and complexity.

Equipment You’ll Need

No fancy tools required. These cookies are beginner-friendly and only call for standard baking gear:

• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Parchment paper or silicone baking mat
• Baking sheet
• Tablespoon or small cookie scoop
• Wire cooling rack
• Spoon or thumb for indentations

Tip: If your kitchen runs warm, chill your cookie dough briefly after shaping to maintain structure in the oven.

Step-by-Step Instructions

These cookies come together in four simple phases. The whole process takes around 30 minutes start to finish, with sensory cues guiding you at each step.

Step 1 – Make the Dough

In a large bowl, cream 1/2 cup butter and 1/2 cup sugar on medium speed until light and fluffy (about 2–3 minutes). Add the egg yolk and 1 teaspoon vanilla, and mix until fully incorporated.

Gradually stir in 1 1/4 cups flour and 1/4 teaspoon salt. The dough will be slightly crumbly but should hold together when pressed.

Step 2 – Shape and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll tablespoon-sized portions of dough into smooth balls and space them 2 inches apart. Press a deep indentation into each ball using your thumb or the back of a spoon. Don’t push through the bottom—just create a little well for the filling.

Step 3 – Mix the Filling

In a separate bowl, stir together 1/2 cup chopped pecans, 1/4 cup brown sugar, 1/4 cup corn syrup, 1 tablespoon melted butter, 1/2 teaspoon vanilla extract, and a pinch of salt. Mix until the filling is sticky and well-blended.

Spoon about 1 teaspoon of the filling into each cookie indentation, just enough to fill without overflowing.

Step 4 – Bake and Cool

Bake for 12–15 minutes, or until the cookie edges are lightly golden and the filling looks set. Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.

Why This Recipe Works

Pecan Pie Cookies work because they solve the pie problem: all the richness, none of the wait. Here’s what makes the method so effective:

• Shortbread-like dough: Creaming butter and sugar gives a tender base that holds its shape while baking.
• Corn syrup in the filling: Ensures glossiness and that chewy, sticky center you expect from pecan pie.
• Separate mixing of filling: Prevents the sugar from crystalizing and keeps the nuts evenly distributed.
• Precise portioning: Keeps the cookies uniform for even baking and aesthetic appeal.

Each technique, from the creaming to the shallow well shaping, is designed to avoid common issues like cookie spreading or soggy centers.

Pro Tips & Variations

• Chill the dough if needed: If your kitchen is warm or the dough feels soft, chill for 10–15 minutes before shaping.
• Toast the pecans: For extra flavor, toast the chopped nuts at 350°F (175°C) for 5–7 minutes before mixing.
• Add-ins: Mix in a few mini chocolate chips with the filling for a richer twist.
• Flavor variations: Add orange zest to the dough or filling for brightness.
• Double or halve easily: This recipe scales up or down without issue. Just keep the same bake time and spacing.

Make-Ahead, Storage & Freezing

These cookies adapt beautifully to your baking schedule.

• Make-ahead dough: Shape and indent, then refrigerate for up to 3 days or freeze on a sheet tray. Transfer to an airtight bag once frozen.
• Bake from frozen: Add 1–2 minutes to the bake time.
• Storage (baked): Store at room temperature in an airtight container for up to 7 days. For longer storage, refrigerate.
• Freezing baked cookies: Layer between parchment in a sealed container and freeze up to 2 months. Reheat at 300°F (150°C) for 5 minutes to revive texture.

Serving Suggestions & Pairings

These Pecan Pie Cookies shine on their own, but thoughtful pairings can elevate the experience.

• Serve warm with a scoop of vanilla bean ice cream.
• Drizzle with caramel sauce for a sticky-sweet finish.
• Sprinkle sea salt over the filling for contrast.
• Pair with hot apple cider, chai, or dark roast coffee.
• Add to a holiday cookie tray alongside chocolate crinkles and gingerbread bites.

Dietary Notes & Allergen Considerations

These cookies contain common allergens but are adaptable with a few adjustments.

• Gluten-free: Use a 1:1 gluten-free flour blend (texture may be slightly more delicate).
• Dairy-free: Substitute plant-based butter.
• Egg-free: Replace the yolk with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
• Nut-free: Skip the pecan filling and substitute with a fruit jam for thumbprint-style cookies.

Troubleshooting & Common Mistakes

• Cookies spread too much: Dough was too soft or overworked. Chill before baking and avoid overmixing.
• Indentation vanished: Press again gently halfway through baking.
• Filling overflowed: Use slightly less than 1 teaspoon per cookie to prevent spills.
• Dry texture: Likely overbaked—pull them once the edges are golden, not brown.
• Sticky bottom: Let cool completely on the rack before stacking or storing.

FAQs

Conclusion

Pecan Pie Cookies are proof that big flavor doesn’t require big effort. With their buttery base, gooey pecan center, and crisp golden edges, they offer all the charm of pie in a fraction of the time. Whether you’re baking for the holidays, sharing with friends, or just craving something special, these cookies check every box.

Try them once, and they’ll become part of your seasonal rotation. Customize, share, or freeze them—whatever fits your style. Just don’t expect them to last long on the tray.

More Delicious Recipes

• Butter Pecan Cookies: These soft, melt-in-your-mouth cookies are a dream for pecan lovers. Rich with buttery flavor and loaded with toasted pecans, they offer a comforting sweetness and a crumbly texture that closely complements the indulgent charm of pecan pie cookies.
• Crumbl Pumpkin Pie Cookies: A holiday-inspired cookie featuring a spiced pumpkin filling nestled in a soft sugar cookie base. The flavor echoes the warmth of classic autumn pies, making it a great counterpart to pecan pie cookies on any seasonal dessert tray.
• Apple Cider Cheesecake Cookies: A cozy twist featuring apple cider-infused dough and a creamy cheesecake center. These cookies share the same festive, gooey center style as pecan pie cookies, delivering a balance of tart and sweet with a soft bite.

Pecan Pie Cookies

Print Recipe

These Pecan Pie Cookies combine a buttery shortbread-style cookie base with a gooey pecan pie filling. They’re the perfect handheld holiday treat, easy to make and packed with rich, nutty flavor.

• Author: Benchi
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup brown sugar, packed
• 1/4 cup light corn syrup
• 1 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg yolk and vanilla extract; mix until well combined.
4. Gradually add the flour and salt, stirring until just combined. The dough should be crumbly but hold together when pressed.
5. Scoop out tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the baking sheet.
6. Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
7. In a separate bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt until sticky and combined.
8. Spoon about 1 teaspoon of pecan filling into each cookie indentation.
9. Bake for 15 minutes or until the cookie edges are lightly golden.
10. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

• Make sure butter is softened for easier mixing.
• Chop pecans finely for a more uniform filling texture.
• You can add cinnamon or nutmeg to the filling for extra flavor.
• Cookies can be frozen before or after baking.
• To bake from frozen, add an extra 2 minutes to the baking time.