Chewy Pecan Pie Cookies feature a buttery base, sweet caramel-like filling, and crunchy pecans in every bite. Perfect for holidays, gift-giving, or cozy fall treats.
Pecan Pie Cookies capture all the rich, nutty flavors of classic pecan pie in a soft, chewy cookie. With a buttery base, sweet caramel-like filling, and crunchy pecans on top, these cookies are perfect for any occcasion.
Enjoy for holiday baking, gift-giving, or simply with a cup of coffee. Easy to make and wonderfully satisfying, they bring the taste of fall into every bite for a tasty Pecan Dessert.
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 We Love This Recipe
- All the flavors of pecan pie in a bite-sized treat. Soft, buttery cookies with caramelized pecans capture the classic dessert perfectly.
- Chewy and satisfying. Each cookie has a tender center and a slight crunch from the pecans.
- Perfect for holidays. Ideal for cookie exchanges, gift-giving, or adding to a festive dessert spread.
- Easy to make. Simple ingredients and straightforward steps make them approachable for bakers of all levels.
- Crowd-pleasing. The combination of buttery, sweet, and nutty flavors appeals to everyone.
Ingredients
Cookies
- Premade sugar cookie dough. Using premade dough makes this recipe quick and easy while still delivering soft, buttery cookies.
Pecan Filling
- Brown sugar. Adds sweetness and a caramel-like flavor. Homemade Brown Sugar Recipe works great. We used light brown sugar.
- Vanilla extract. Use pure vanilla for the best depth of flavor.
- Pecans. Chopped into small pieces to provide a crunchy, nutty topping.
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
- Chop pecans finely. Because the cookies are small, finely chopped pecans make each bite easier to enjoy and distribute the nutty flavor evenly.
- Cool completely. Let the cookies cool fully in the muffin tins before attempting to remove them. This helps them set and prevents breaking.
- Refrigerate before serving. Chilling the cookies in the refrigerator for a short time helps them hold their shape and makes handling easier.
- Use quality ingredients. Fresh pecans and pure vanilla extract elevate the flavor of these cookies.
- Don’t overfill. Fill muffin cups or molds just enough to allow room for the topping and prevent overflow during baking.
Storage
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep cookies in an airtight container in the fridge for up to 1 week. Chilling helps them hold their shape.
Freezer: Wrap cookies tightly in plastic wrap or place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
Serving Tip: For the best texture and flavor, allow refrigerated or thawed cookies to sit at room temperature for 10–15 minutes before serving.
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!
