PECAN PIE COOKIE BITES

I can almost smell Grandma’s kitchen just thinking about Thanksgiving, and the star of the show wasn’t always the turkey (though that was pretty good too!). What I remember most vividly is the aroma of warm pecans and sweet, buttery goodness wafting through the air as she pulled her famous pecan pie from the oven. I’ve always wanted to capture that comforting, nostalgic flavor in a more bite-sized form, and after years of tweaking and perfecting, I’ve finally nailed it with these Pecan Pie Cookies-Mini Bites of Heaven. Today, I’m sharing all my secrets for the most irresistible, melt-in-your-mouth pecan pie cookies you’ll ever make!

Pecan Pie Cookies: Your New Favorite Fall Treat

Okay, friend, let’s talk about these Pecan Pie Cookies. Seriously, they’re a game-changer. Imagine everything you love about pecan pie – the rich, nutty flavor, the gooey, caramelized filling, the slightly crisp crust – all packed into a perfectly portioned cookie. They’re perfect for holiday gatherings, bake sales, or just a cozy night in with a cup of tea. And trust me, once you make them, you’ll be hooked!

Why You’ll Absolutely Adore These Cookies

• They’re ridiculously delicious: The combination of buttery cookie dough and a sweet, nutty pecan filling is simply divine.
• They’re easy to make: Don’t let the “pie” part intimidate you. This recipe is surprisingly simple and straightforward.
• They’re perfect for any occasion: From Thanksgiving to Christmas to a simple Tuesday afternoon, these cookies are always a hit.
• They’re portable: Forget messy pie slices; these cookies are easy to transport and enjoy on the go.

What You’ll Need: Gathering Your Ingredients

Before we dive into the recipe, let’s make sure you have everything you need. Don’t worry, most of these ingredients are pantry staples.

For the Cookie Dough:

• All-purpose flour: This forms the base of our cookie dough.
• Unsalted butter: Make sure it’s softened for easy creaming. We want it soft, not melted.
• Granulated sugar: Adds sweetness and helps create a tender crumb.
• Brown sugar: Adds moisture and a slightly caramelized flavor.
• Egg: Binds the ingredients together.
• Vanilla extract: Enhances the flavor of the dough.
• Salt: Balances the sweetness and enhances the other flavors.
• Baking soda: Gives the cookies a little lift.

For the Pecan Pie Filling:

• Pecans: The star of the show! Chopped pecans are essential for that classic pecan pie flavor and texture.
• Unsalted butter: Adds richness and flavor to the filling.
• Brown sugar: Creates that gooey, caramelized texture we all love.
• Light corn syrup: Adds sweetness and prevents the filling from crystallizing.
• Egg: Binds the filling together.
• Vanilla extract: Enhances the flavor of the filling.
• Salt: Balances the sweetness.

Making the Magic: Step-by-Step Instructions

Alright, let’s get baking! I’m going to walk you through each step, so don’t worry if you’re a beginner. We’ll tackle this together.

Step 1: Preparing the Cookie Dough

1. Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s crucial for creating a tender cookie.
2. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Chill the dough: Cover the dough and chill it in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too much in the oven.

Step 2: Whipping Up the Pecan Pie Filling

1. Melt the butter: In a medium saucepan, melt the butter over medium heat.
2. Add the brown sugar and corn syrup: Stir in the brown sugar and corn syrup until smooth.
3. Bring to a simmer: Bring the mixture to a simmer, stirring constantly.
4. Remove from heat and cool slightly: Remove the saucepan from the heat and let it cool for a few minutes.
5. Whisk in the egg, vanilla, and salt: Whisk in the egg, vanilla extract, and salt until well combined.
6. Stir in the pecans: Stir in the chopped pecans.

Step 3: Assembling and Baking the Cookies

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the baking sheet: Line a baking sheet with parchment paper.
3. Scoop the cookie dough: Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
4. Create a well: Use your thumb or the back of a spoon to create a small well in the center of each cookie.
5. Fill with pecan pie filling: Spoon about 1 teaspoon of pecan pie filling into each well.
6. Bake: Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is set.
7. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips and Tricks for Perfect Pecan Pie Cookies

Okay, let’s talk about some secrets to success. These are the little things that will take your cookies from good to absolutely amazing.

• Don’t overmix the dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
• Chill the dough: This is a crucial step! Chilling the dough prevents the cookies from spreading too much in the oven and helps them retain their shape.
• Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Use real butter, pure vanilla extract, and fresh pecans.
• Don’t overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the filling is set.
• Let them cool completely: This allows the filling to set properly and prevents the cookies from falling apart.
• Toast Your Pecans: Before adding the pecans to the filling, consider toasting them lightly in a dry skillet over medium heat. This intensifies their nutty flavor and adds a wonderful depth to the cookies. Just be sure to watch them carefully so they don’t burn!

Variations and Adaptations: Make Them Your Own!

Now that you’ve mastered the basic recipe, let’s get creative! Here are some ideas for variations and adaptations to make these cookies your own.

• Add chocolate: Stir chocolate chips into the cookie dough or drizzle melted chocolate over the cooled cookies. Chocolate and pecans are a match made in heaven!
• Add spices: Add a pinch of cinnamon, nutmeg, or cloves to the cookie dough or the pecan pie filling for a warm, festive flavor.
• Use different nuts: Substitute walnuts, almonds, or hazelnuts for the pecans.
• Make them gluten-free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
• Add a glaze: Drizzle a simple powdered sugar glaze over the cooled cookies for extra sweetness and visual appeal.

Serving and Storing Your Pecan Pie Cookies

These cookies are best enjoyed fresh, but they can also be stored for later. Here’s how to serve and store them properly.

Serving Suggestions:

• Serve them warm: Warm cookies are always a treat. Reheat them in the microwave for a few seconds before serving.
• Serve them with ice cream: A scoop of vanilla ice cream is the perfect complement to these cookies.
• Serve them with coffee or tea: These cookies are a delicious accompaniment to a hot beverage.
• Gift them: Package them in a pretty box or tin for a thoughtful homemade gift.

Storing Instructions:

• Store at room temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
• Freeze them: Freeze the baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving. You can also freeze the unbaked cookie dough. Just scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag and bake as directed when you’re ready to enjoy them.

Other Delicious Fall Baking Ideas

While you’re in the baking mood, why not try some of my other favorite fall recipes? I’m always experimenting with new flavors and textures, and I’m excited to share some of my latest creations with you. You might like FALL BAKERY for more great fall dessert ideas! If you are into cheesecakes, the APPLE CIDER CHEESECAKE HEAVEN recipe is a real showstopper. The tangy apple cider flavor combined with the creamy cheesecake is simply irresistible. You should also try my Caramel Apple Snickers Salad, it is the perfect dish to bring to a potluck or a quick and easy dessert for a party. Craving some caramel? Do not miss the Caramel Pound Cake with Silky Glaze, it is melt-in-your-mouth delicious, and I promise that silky glaze will make you swoon. If you want to try some unique cookie recipes, the Red Velvet Cream Cheese Cookies are another family favorite and they would look great alongside these pecan pie cookies. Or maybe the Caramel Apple Poke Cake recipe will tempt you to bake it instead.

Final Thoughts

So there you have it – my recipe for the most amazing Pecan Pie Cookies-Mini Bites of Heaven! I hope you enjoy making them as much as I do. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and make these cookies your own. Happy baking, my friend, and I can’t wait to hear what you think!

Pecan Pie Cookie Bites

These pecan pie cookie bites capture the comforting, nostalgic flavor of pecan pie in a perfectly portioned cookie. Combining a buttery cookie base with a rich, gooey pecan filling, they’re ideal for holiday gatherings or a cozy treat. This recipe is surprisingly simple and sure to become a new favorite.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped pecans

Equipment

• Large bowl
• Medium bowl
• electric mixer
• whisk
• measuring cups and spoons
• medium saucepan
• baking sheet
• parchment paper
• Tablespoon
• wire rack
• spatula

Method

 

1. **Preparing the Cookie Dough:** Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (3-5 minutes).
2. Beat in the egg and vanilla extract until well combined.
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 chill it in the refrigerator for at least 30 minutes.
6. **Whipping Up the Pecan Pie Filling:** In a medium saucepan, melt the butter over medium heat.
7. Stir in the brown sugar and corn syrup until smooth.
8. Bring the mixture to a simmer, stirring constantly.
9. Remove from heat and let it cool for a few minutes.
10. Whisk in the egg, vanilla extract, and salt until well combined.
11. Stir in the chopped pecans.
12. **Assembling and Baking the Cookies:** Preheat the oven to 350°F (175°C).
13. Line a baking sheet with parchment paper.
14. Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
15. Use your thumb or the back of a spoon to create a small well in the center of each cookie.
16. Spoon about 1 teaspoon of pecan pie filling into each well.
17. Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is set.
18. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best flavor, use high-quality ingredients like real butter, pure vanilla extract, and fresh pecans. Toasting the pecans before adding them to the filling enhances their nutty flavor. Be careful not to overbake the cookies; they should be golden brown around the edges and the filling should be set. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. You can also freeze the unbaked cookie dough for later use.