Pecan Pie Cookies
These Pecan Pie Cookies are a delicious twist on the classic Thanksgiving dessert. The buttery shortbread cookie base is topped with a gooey pecan filling, making for a perfect bite-sized treat.
Pecan pies are a staple at many Thanksgiving dinners, but sometimes it’s nice to change things up and try something new. That’s where these cookies come in! They have all the flavors of a traditional pecan pie but in a single-serving form.
Table of contents
❤️ Why You’ll Love This Recipe
- These delicious cookies taste just like your favorite holiday pie but in a personal-sized form.
- Plus, you only need a few simple ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- This recipe is also easy enough that even beginners can make them.
🛒Ingredients
This is an overview of the ingredients needed to make this pecan cookie recipe. You can find the full list of ingredients in the recipe card at the bottom of this post.
- butter
- powdered sugar
- egg
- vanilla
- salt
- flour
- pecans
- brown sugar
- heavy cream
🔪 How to Make These Pecan Pie Cookies
Making these cookies is easy. Just follow the step-by-step instructions or check out the recipe card for the full instructions.
In a large bowl, beat the butter and powdered sugar together until light and fluffy. Add the egg and vanilla and continue to beat. Add the flour and salt and beat to combine.
In a small bowl, mix the pecans, brown sugar, heavy cream, and vanilla.
Scoop the balls into large teaspoon-size balls and place them on a cookie tray about 2” apart. Gently press down in the center, creating an indent. Spoon the mixture into the center of the cookies until filled.
Place the cookie tray in the oven and bake for 10-12 minutes, just until the edges start to turn golden. Remove and allow to cool completely.
🥄 Equipment
- large bowl
- cookie sheet
- cookie scoop
- small bowl
🥫 Storage
Storage -Store these cookies in an airtight container at room temperature for up to three days.
Freezing – You can also freeze the cookies in a freezer bag for up to 3 months. Thaw them on the counter at room temperature.
Serve With
These cookies go well with your holiday meal some of our favorites are Honey Pineapple Glazed Ham, Slow Cooker Cranberry Turkey, and this Sweet Potato and Pecan Streusel Casserole.
💭 Tips
- We recommend that you use room-temperature ingredients to help you make this recipe.
- We used a one-inch cookie scoop to help get even-sized balls for the cookies. An ice cream scoop would also work.
- Lining your baking sheet with parchment paper will help prevent the cookies from browning too much on the bottom.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, for this recipe you will need to use raw pecans. They will roast in the oven.
No, there is no need to soak the pecans before you bake them.
🍽 More Pecan Recipes
Do you enjoy pecan recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pecan Pie Cookies
Equipment
- large bowl
- Cookie sheet
- Cookie scoop
- small bowl
Ingredients
- 1 cup butter softened
- 1 ½ cups powdered sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 ½ cups flour
Pecan Filling:
- 1 ½ cup finely chopped pecans
- ⅔ cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter and powdered sugar together until light and fluffy.
- Add the egg and vanilla and continue to beat. Add the flour and salt and beat to combine.
- Scoop the balls into large teaspoon size balls and place on a cookie tray about 2” apart.
- Gently press down in the center, creating an indent.
- In a small bowl, mix together the pecans, brown sugar, heavy cream and vanilla.
- Spoon the mixture into the center of the cookies until filled.
- Place the cookie tray in the oven and bake for 10-12 minutes, just until the edges start to turn golden.
- Remove and allow to cool completely.
