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Easy pecan pie cookies dessert features a close-up shot showcasing their golden-brown tops, chopped pecans, and flaky crust, perfect for a simple and delicious holiday treat.

Easy Pecan Pie Cookies

These Easy Pecan Pie Cookies combine the buttery goodness of a classic cookie with the rich, nutty flavor of pecan pie. They're simple to make, customizable, and perfect for any occasion, bringing a taste of Thanksgiving to every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/4 cup corn syrup light or dark
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves, chopped

Equipment

  • baking sheets
  • parchment paper
  • large mixing bowl
  • medium mixing bowl
  • Electric mixer or whisk
  • measuring cups and spoons
  • rubber spatula
  • Cookie scoop or tablespoon
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, heavy cream, vanilla extract, and salt.
  7. Stir in the chopped pecans.
  8. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
  10. Spoon about 1-2 teaspoons of the pecan pie filling into each indentation. Do not overfill.
  11. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
  12. 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 room temperature ingredients. Toast the pecans before adding them to the filling for enhanced flavor. Chilling the dough for 30 minutes before baking can help prevent spreading. Store 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 future use.