Anyone that loves Pecan Pie, will go crazy over these Pecan Pie Cookies. They are rich and decadent with luscious pecan pie filling on top.
This easy Pecan Pie Cookie Recipe is loaded with chopped pecans and gooey filling on top of soft sugar cookies. It starts with a premade cookie dough making this cookie recipe so easy. We love Pecan Desserts.
We love Pecan Pie and Sugar Cookies but these cookies are another delicious way to enjoy pecan flavor. The rich flavor of pecan pie is so yummy in these cookies.
Another family favorite is Butter Pecan Cookies. You might also love Butterscotch Pecan Pie Recipe, Pecan Pie Bars, Pecan Pie Brownies and Paula Deen Pecan Pie Recipe.
Table of contents
Why You Will Love Pecan Pie Cookies
- All the flavor of pecan pie without the work.
- Easy to make with premade sugar cookie dough.
- Perfect for parties but easy enough for any day of the week.
Ingredients
Cookies
- Premade Sugar Cookie Dough. This makes the recipe so easy!
Pecan Filling
- Brown Sugar. Homemade Brown Sugar Recipe is great in this recipe.
- Vanilla Extract. Pure vanilla extract is best.
- Pecans. Chopped into small pieces.
For Serving
- Whipped Cream. This is optional but delicious. I like to use Homemade Whipped Cream Recipe.
Get the complete ingredient list at the bottom of the page.
Variations
- Pie Crust. You can use pie crust in the mini muffin tins instead of cookies. Just note that it will not have the cookie taste and be more like mini pies.
- Homemade Sugar Cookies. Instead of store bought sugar cookies, feel free to make homemade sugar cookies if desired.
- Toppings. Whipped cream is delicious on top. It is also good with caramel sauce drizzled on top. If you are feeling decadent, add ice cream to the cookies.
How to Make Pecan Pie Cookies
- Step 1. Preheat the oven and prepare the pan. Preheat the oven to 375 degrees. Then spray 2 muffin tins with cooking spray.
Step 2. Form the dough balls. Shape dough into even size balls. Place one of the balls in each of the muffin pans and use your thumb to press down in the center. Bake for 10 minutes.
Step 3. While the cookies are baking, mix together the pecan filling ingredients in a mixing bowl.
Step 4. Remove the cookies from the oven. Use a wooden spoon to re-shape the indentions if needed. Then place pecan mixture into each sugar cookie base.
Step 5. Bake until golden brown. Allow to cool on a wire rack and remove from pan. Top with whipped cream if desired.
Toppings
- Whipped Cream
- Homemade Caramel Sauce Recipe
- No Churn Vanilla Ice Cream. It’s so good with a scoop of ice cream.
- Cinnamon. Sprinkle ground cinnamon before serving.
- Air Fryer Candied Pecans
Expert Tips
- Chopped Pecans. The cookies are small so it is best for the pecans to be chopped into small pieces. This will make each bite easier to manage.
- Allow to cool and refrigerate. The cookies need to cool completely and be refrigerated before removing from the muffin tins.
Storage
Refrigerate the leftovers in an airtight container for up to 2-3 days. Separate the cookies with parchment paper so they do not stick to each other.
I like the cookies at room temperature a few minutes before serving but that is personal preference.
Freeze the cookies up to 1 month. Place inside a freezer container and use wax paper in between the layers. When ready to serve, allow to thaw overnight in the fridge.
Whichever option you use, the cookies need to be completely cool before storing. It is very important to ensure the texture of the cookies remain intact.
Freezing the cookies is the perfect way to extend their shelf life without much work.
Frequently Asked Questions
If you want to make actual cookies, sugar cookie dough is best. However, if you simply want to make mini pies, pie crust is fine to use.
Yes, make the cookies in advance to save time. However, I do not recommend more than the day before you plan to serve them. The cookie will become soft due to the filling.
More Easy Cookie Recipes
- Butter Pecan Cookies
- Easy Oatmeal Raisin Cookies Recipe
- Salted Caramel Chocolate Chip Cookies
- Jam Thumbprint Cookies
This recipe is a keeper, and we love to make it often. It’s your turn to try it! Please leave a comment once you do.
Pecan Pie Cookies
Ingredients
For the Cookies:
- 16.5 ounces Premade Sugar Cookie Dough
For the Pecan Filling:
- 1 Egg beaten
- 1/3 cup Brown Sugar packed
- 1/4 cup Corn Syrup
- 1/2 teaspoon Vanilla Extract
- 1 1/2 cup Pecans chopped
For Serving:
- Whipped Cream optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray 2 muffin tins heavily with non-stick cooking spray.
- Shape the sugar cookie dough into even size balls (1 ½ inches). Place one of the balls in each muffin tin and use your thumb to make an indention in the center of each ball.
- Bake for 10 minutes.
- While the cookies are baking, mix together the pecan filling ingredients in a mixing bowl.
- Remove the cookies from the oven. Use a wooden spoon to re-shape the indentions in the cookies if needed. Then place approximately 1 tablespoon of the pecan mixture into each cookie cup.
- Bake for 8-10 more minutes until the edges of the cookies are slightly golden brown.
- Let the cookies cool at room temperature for 10 minutes. Then chill them in the refrigerator for 15-20 minutes so that they can fully set.
- Run a knife around the edge of each cookie to gently remove them from the muffin tins. Then they are ready to serve, topped with whipped cream and enjoy!
