Soft and chewy, studded with pecan halves and infused with all the cozy warmth of a homemade pecan pie, these Pecan Pie Cookies are the little sweet treat your baking routine has been craving. From the very first bite, you’ll notice how the golden brown sugar filling melts into the delicate, buttery base, creating a tender crumb that practically dissolves on your tongue. The subtle hint of cinnamon threads through every mouthful, while the nutty crunch of pecans on top adds that perfect contrast in texture. Whether you’re celebrating the holidays, brightening up a busy weekday afternoon, or simply indulging in a sunny weekend ritual, these cookies bring together the best of both worlds—dessert sophistication and everyday simplicity.
With just a handful of pantry staples—flour, brown sugar, butter, a single egg, and pecans—you’ll whip up a batch in no time. This beginner-friendly dessert clocks in at about 15 minutes of active prep, 12 minutes of baking, and a short 5-minute rest to settle, yielding cookies that are 150 calories apiece. No need to panic over complicated techniques or exotic ingredients: everything you need is likely already in your kitchen. So preheat that oven, line a baking sheet, and get ready to create a dessert that feels like a warm hug in cookie form. These Pecan Pie Cookies are the perfect conversation starter for gatherings, a thoughtful homemade gift, or simply a self-care snack when you need a moment of pure, nutty bliss.
KEY INGREDIENTS IN PECAN PIE COOKIES
Every ingredient in these cookies plays a starring role—from creating the soft, chewy base to delivering that signature pecan pie flavor burst. Let’s break down the essentials that come together for this unforgettable dessert.
- All-purpose flour
Provides the sturdy structure for each cookie. Its balanced protein content ensures a tender crumb that holds the sugar filling without becoming too cakey or too dense.
- Unsalted butter
Offers rich creaminess and moisture. Room-temperature butter whips effortlessly with brown sugar to create a fluffy, aerated base that bakes up tender and golden.
- Light brown sugar
Delivers deep, caramel-like sweetness. Packed with molasses, it keeps the dough moist and helps form the gooey sugar paste that mimics classic pecan pie filling.
- Egg
Acts as the binding agent, adding a bit of lift and stability. It melds the butter and sugar base while contributing to that soft, chewy texture we love.
- Vanilla extract
Infuses a warm, aromatic note reminiscent of homemade pies. This little splash of flavor elevates the sweetness and harmonizes the ingredients.
- Salt
Balances the sweetness and enhances all the other flavors. Even a small pinch ensures your cookies taste fully rounded instead of flat.
- Ground cinnamon
Introduces a cozy, spiced warmth that echoes traditional pecan pie seasoning. It pairs beautifully with the nuttiness of the pecans.
- Heavy cream
Blends with brown sugar to form a thick, luscious paste. This creamy mixture fills each cookie’s center and keeps them delightfully moist.
- Pecans (finely chopped)
Folded into the dough for bursts of nutty texture. Each bite delivers mini crunches that complement the cookie’s soft crumb.
- Pecan halves (for topping)
Crown each indentation with a perfectly shaped nut. They add a striking presentation and a buttery snap atop the sweet filling.
HOW TO MAKE PECAN PIE COOKIES
Baking these Pecan Pie Cookies is as satisfying as eating them. Follow these steps to transform simple ingredients into a cookie that tastes straight out of a holiday kitchen every time.
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
2. In a large mixing bowl, beat the unsalted butter and light brown sugar together until the mixture is light and fluffy, about 2–3 minutes with an electric mixer.
3. Add the egg and vanilla extract to the bowl, then continue beating until the liquid ingredients are fully incorporated and the batter looks silky.
4. In a separate bowl, whisk together the all-purpose flour, salt, and ground cinnamon to evenly distribute the spices and leavening.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently to avoid overworking the dough. Stop as soon as you no longer see streaks of flour.
6. Fold in the finely chopped pecans using a spatula, making sure each bit of dough is flecked with crunchy nut pieces.
7. Use a tablespoon or small cookie scoop to scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart for room to spread.
8. Press each ball lightly with your thumb or the back of a spoon to create a small indentation in the center—this will hold the sweet filling.
9. In a small bowl, mix the remaining brown sugar and heavy cream until you achieve a thick, paste-like consistency.
10. Spoon a small dollop of the sugar and cream paste into each indentation, smoothing it gently.
11. Place a pecan half on top of each sugar-filled center, pressing just enough to secure it.
12. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft.
13. Let the cookies cool on the baking sheet for a few minutes, then transfer them carefully to a wire rack to cool completely.
SERVING SUGGESTIONS FOR PECAN PIE COOKIES
Once those golden treasures are out of the oven, the real fun begins—deciding how to serve them! These cookies are versatile enough to fit any occasion, from cozy family movie nights to festive holiday gatherings. Below are some of my favorite ways to elevate their presentation and flavor, whether you’re hosting a big crowd or enjoying a quiet afternoon tea.
- Serve warm on a tiered dessert stand, letting guests pick their favorites right off the tray. The heat will keep them soft and the centers gooey, so advise everyone to indulge immediately for maximum enjoyment.
- Pair with a scoop of vanilla ice cream for a delightful contrast of hot and cold. Place a single cookie on a small dessert plate, top with ice cream, and drizzle lightly with maple syrup for extra sweetness.
- Drizzle melted chocolate (dark or milk) over cooled cookies for a sophisticated finish. Use a fork to create thin, even ribbons of chocolate, then let them set on a wire rack before serving.
- Accompany with a spiced latte or chai tea to balance the sweetness. The aromatic spices in the drink will echo the cinnamon in the cookies, creating a harmonious flavor profile that feels indulgent yet comforting.
HOW TO STORE PECAN PIE COOKIES
Keeping these cookies fresh and chewy is all about controlling moisture and preventing them from drying out. Whether you’re meal-prepping for a week of treats or saving extras for later, here are my top tips for storage. Properly stored, these Pecan Pie Cookies maintain their signature texture and flavor, so you can savor them whenever the craving hits.
- Room-Temperature Airtight Container: Layer the cookies between sheets of parchment paper and seal them in an airtight container. Store at room temperature away from direct sunlight for up to one week, checking occasionally to ensure they haven’t hardened.
- Refrigeration: For slightly longer shelf life (up to two weeks), place cookies in a single layer in an airtight container and chill. Bring them back to room temperature for 10–15 minutes before serving to soften the centers.
- Freezing: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, about one hour. Transfer frozen cookies to a freezer-safe bag or container with parchment paper between layers. Freeze for up to three months, then thaw at room temperature for 20–30 minutes.
- Vacuum Sealing: If you have a vacuum sealer, remove as much air as possible to lock in moisture. Store sealed cookies in the pantry for up to a month or in the freezer for extended preservation.
CONCLUSION
Wrapping up our journey into the world of Pecan Pie Cookies, I hope you feel inspired to roll up your sleeves and dive into this delightfully simple yet flavorful dessert. From the effortless 15-minute prep to the 12 minutes of baking bliss, you’ve got everything you need to bring a taste of classic pecan pie into cookie form. These treats are perfect for bakers at any skill level—especially those looking for a beginner-friendly recipe that delivers maximum joy with minimal fuss. Remember, this article is printer-ready, so feel free to save a copy, pin it to your recipe board, or tuck it into your holiday baking binder. And if you ever need a quick refresher or nutritional reminder (150 calories per cookie, by the way!), this page is your go-to resource.
I’d love to hear how your batch of Pecan Pie Cookies turns out! If you’ve got questions about ingredient swaps, timing tweaks, or creative twists—like adding a pinch of nutmeg or drizzling melted chocolate—drop a comment below. Your feedback, baking triumphs, or even the occasional kitchen mishap all make this space richer and more helpful for everyone. Be sure to check out the FAQ section below for answers to common queries, and don’t hesitate to reach out if you need a hand. Happy baking, and here’s to many more sweet moments shared over a plate of warm, chewy Pecan Pie Cookies!
Pecan Pie Cookies
Description
These Pecan Pie Cookies blend the classic taste of pecan pie with the delight of cookies. Soft, chewy, and topped with pecan halves, they’re irresistible and perfect for any occasion.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, beat the unsalted butter and brown sugar together until light and fluffy.
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Add the egg and vanilla extract to the mixture and continue to beat until well combined.
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In a separate bowl, whisk together the flour, salt, and ground cinnamon.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the finely chopped pecans.
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Use a tablespoon to scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Press each ball lightly with your thumb or the back of a spoon to make an indentation in the center.
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In a small bowl, mix the brown sugar and heavy cream to form a thick paste.
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Spoon a small amount of the brown sugar paste into each indentation.
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Place a pecan half on top of the sugar filling.
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Bake in the preheated oven for 10-12 minutes or until golden brown.
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Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Note
- You can toast the pecan halves lightly before placing them on the cookies for extra flavor.
- Adding a pinch of nutmeg to the dough can enhance the warm, spiced flavor.
- These cookies can be stored in an airtight container for up to a week.
- Experiment by drizzling a little melted chocolate on top of cooled cookies for a decadent twist.
