Pecan Pie Cookies.

Here’s a rich, crowd-pleasing recipe for Pecan Pie Cookies—all the gooey, nutty goodness of pecan pie in a handheld cookie 🥧🍪

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🥜 Pecan Pie Cookies

Makes

About 24 cookies

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Ingredients

Cookie Base

• 1 cup (225 g) unsalted butter, softened

• ⅔ cup (135 g) brown sugar

• ¼ cup (50 g) granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 2½ cups (315 g) all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

Pecan Filling

• 1 cup chopped pecans (toasted for best flavor)

• ½ cup brown sugar

• 2 tbsp unsalted butter, melted

• 1 large egg

• 1 tsp vanilla extract

• 1 tbsp heavy cream or milk

• Pinch of salt

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Instructions

1️⃣ Make the Dough

1. Cream butter and both sugars until light and fluffy.

2. Beat in egg and vanilla.

3. Mix in flour, baking powder, and salt just until combined.

4. Chill dough 30 minutes.

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2️⃣ Prepare the Filling

• Stir together pecans, brown sugar, melted butter, egg, vanilla, cream, and salt until combined.

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3️⃣ Shape

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

2. Roll dough into 1½-inch balls and place 2 inches apart.

3. Use your thumb or a spoon to make a deep well in each cookie.

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4️⃣ Fill & Bake

1. Spoon pecan filling into each indentation.

2. Bake 12–15 minutes, until edges are golden and centers are set.

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5️⃣ Cool

• Let cookies cool on the pan 5 minutes, then transfer to a rack to set completely.

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Tips for Perfect Cookies

• Toast pecans at 350°F for 6–8 minutes for deeper flavor.

• Don’t overfill—pecan filling expands slightly.

• Re-press wells gently right out of the oven if needed.

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Variations

• Maple Pecan: Replace cream with maple syrup.

• Chocolate Drizzle: Drizzle cooled cookies with melted dark chocolate.

• Bourbon Pecan: Add 1 tsp bourbon to the filling.

If you want, I can also share a shortbread-style base, gluten-free option, or holiday gifting tips 🎁