These Pecan Pie Cookies combine two of your favorite baked goods! Soft and chewy cookie dough paired with homemade pecan pie filling makes for the perfect addition to any cookie swap or holiday cookie platter.
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Buttery cookies inspired by a classic pie are the perfect treat! Whether you’re looking to switch up your holiday baking or you want a nostalgic dessert any time of year, these pecan thumbprint cookies are sure to satisfy.
Why this Recipe Works
This amazing pecan pie cookie recipe is going to become a go-to for the holiday season and beyond! A delicious base similar to a shortbread cookie is paired with a sweet and nutty filling for an unforgettable treat.
Fans of pecan pie will love this fun new spin on the dessert. Great for parties, gatherings, or any time you’re craving something comforting and delicious.
If you love these cookies, try my Maple Bourbon Pecan Pie or these Caramel Pecan Oatmeal Cookies for even more nutty goodness!
Ingredients Needed
- Unsalted Butter: You can use salted just cut back on the salt added.
- Light Brown Sugar: I prefer light brown sugar for a slightly sweeter result, but dark brown sugar can also be used.
- Dark Corn Syrup: This gives the pecan pie filling a nice gooey consistency.
- Pecans: Give it that perfect crunchy texture.
- Heavy Cream: Helps thicken the filling and makes it rich and flavorful.
- Ground Cinnamon: Added warmth and spice.
- Granulated Sugar: Gives it that extra sweetness.
- Egg: Room temperature is always recommended.
- Vanilla Extract
- All Purpose Flour: Make sure to spoon your flour into the meaning cups and level off the top with a knife.
- Baking Soda and Baking Powder: Using both leavening agents creates cookies that are tender and airy.
- Salt: leave out if using salted butter.
- Semi Sweet Chocolate Chips: Pair amazingly with the nutty pecans and the sweetness of the filling.
How to Make these Pecan Pie Cookies
- Step 1: Melt butter in a saucepan.
- Step 2: Add the brown sugar and corn syrup and whisk until combined.
- Step 3: Pour pecans into the mixture along with cinnamon and cream. Bring to a simmer and cook 2 minutes, then remove from heat.
- Step 4: Let the mixture cool completely.
- Step 5: In a large bowl, combine dry ingredients (flour, baking soda, baking powder, and salt).
- Step 6: In a separate bowl, mix wet ingredients (butter, brown sugar, granulated sugar). Once combined, mix in the egg and vanilla.
- Step 7: Stir dry ingredients into the sugar mixture and combine into a dough. Cover and refrigerate for an hour or so.
- Step 8: Scoop the dough in tablespoons onto a cookie sheet, then make a divot in each dough ball and add a scoop of pie filling to the center of each cookie.
Recipe Tips
- These cookies will spread as they bake, so be sure to give them plenty of room on the baking sheet.
- Be sure to give the cookies time to chill after adding the filling and before baking–this will prevent them from spreading too far.
- A tart taper mold is a great way to make evenly sized divots in all of the cookies, but the back of your scooper can also be used.
- Keep leftovers in an airtight container at room temperature for about 3 days. In warmer and more humid climates, it may be better to refrigerate them.
- If you’re storing the cookies in layers, use pieces of parchment paper or wax paper to prevent them from sticking together.
