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Soft & Chewy Pecan Pie Cookies

If you love pecan pie, then you’re going to love these Soft and Chewy Pecan Pie Cookies! These moist, sweet brown sugar pecan pie filling cookies stay nice and soft and they freeze well too. Easier than pie!

Pecan pie is a classic holiday tradition and this easy cookie is a must bake recipe for the cookie tray, that bakes up beautifully.


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Easy pecan pie cookies

Let’s face it many of us wait all year long for thanksgiving to come around so we can have a piece of pecan pie. My husbands mom makes a delicious perfect pecan pie that would be fair worthy at any southern fair. I love butter tarts, I cannot resist the sweet gooey filling with the butter crust.

This recipe for pecan pie cookies combines the best of both of these holiday favourite recipes into a soft delicious brown sugar cookie. This recipe is adapted from Land O Lakes pecan pie cookies and it is one of our favorite Christmas cookies ever!

These are similar to pecan pie thumbprint cookies that are so easy to make, with simple ingredients and no fancy equipment required.

Pecan pie cookies on white plate.

They are perfect for a cookie exchanges and box gift giving. They would be delicious drizzled with chocolate as well!

Try my other holiday cookie recipes like pecan sandies and snowball pecan cookies that we love and enjoy every year for our holiday baking. Enjoy them with our hot chocolate peppermint or Starbucks inspired white hot chocolate.

Labelled ingredients for pecan pie cookies.

Ingredients for pecan pie cookies recipes

  • Brown sugar – I like to use light brown sugar in this recipe. You can use dark brown sugar which will give a deeper taste.
  • Butter – soften butter at room temperature by taking it out of the refrigerator 30 to 60 minutes before starting the recipe.
  • Egg – large egg at room temperrture. Take the egg out of the refrigerator 30 to 60 minutes before starting the recipe.
  • Vanilla extract – I recommend using pure vanilla extract in this recipe for best results.
  • All purpose flour
  • Baking Powder
  • Pecans – for a change, you could also substitute walnuts in this recipe.
  • Whipping cream – used in the filling and the one that I use is 35% milk fat.

Substitutions for pecan cookies

You could use artificial vanilla extract if that is what you have on hand in the pantry.

Walnuts could be substituted for the pecans in a pinch.

Step by step instructions for pecan pie cookies recipe

Flour mixture is added to butter mixture in bowl from stand mixer with paddle attachment.

This is an easy recipe that comes together quickly! Start by preheating the oven to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl with electric mixer or bowl from from stand mixer with paddle attachment, cream together butter, brown sugar, egg, vanilla extract.

In a separate small mixing bowl, whisk together all purpose flour and baking powder.

Add dry ingredients to butter mixture and beat on low speed just until combined.

Teaspoon making indentation in the centre of unbaked pecan pie cookies.

Use a small cookie scoop to measure dough and shape into 1 and 1/4-inch balls. Place 2 inches apart on prepared cookie sheets.

Use thumb, or bottom of measuring spoon to make indentation in the centre of each cookie.

Ingredients for filing for pecan pie cookies in bowl with wooden spoon.

For filling: Combine pecans, brown sugar, whipping cream and vanilla extract in small mixing bowl. Stir just until combined.


Fill each indentation in unbaked cookies with 1 heaping teaspoon of filling.  It is okay to have the pecan sticking out of the top a little, but not too much of the liquid from the filling, as it will expand and spread a little.
Bake in 350°F oven for 10-12 minutes until edges are lightly browned.
Cool on baking sheets for one minute, then transfer to wire cooling racks.

Variations for recipe for pecan pie cookies

Making a chocolate drizzle for the top of these pecan cookies is another great way to enjoy them for holidays.

You can also sandwich two pecan pie cookies together to get a quick pecan pie sandwich cookie!

Pecan pie cookies on brown parchment paper.

Top tips for making the best pecan pie cookies

  • Use room temperature and eggs for the best baking results
  • Using the best quality ingredients for the best cookie flavor
  • Do not over mix the dough
  • Line the baking sheets with parchment paper to help prevent over browning and easier cleanup
  • Bake them just until the bottoms are golden

Store cooled pecan cookies in airtight container at room temperature for up to 5 days or in the fridge for 7 to 10 days. Use parchment paper in between layers for easy serving.

Can you freeze pecan pie cookies?

Yes you can! Freeze cooled cookies in freezer-safe container for 2 months. It is a good idea to use parchment paper to separate any cookie layers.

Thaw cookies in the fridge or at room temperature before serving.

You may also enjoy these holiday recipes

Pecan Meltaway Cookies

Cinnamon Roll Cookies

Coffee Cookies

Green Grinch Cookies

Melting Snowman Chocolate Chip Cookies

Snickerdoodle Cookies without Cream of Tartar

Print
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Pecan pie cookies on a white plate.

Soft & Chewy Pecan Pie Cookies


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  • Author: Sandra Flegg
  • Total Time: 27 minutes
  • Yield: 36 cookies

Description

If you love pecan pie, then you’re going to love these Soft and Chewy Pecan Pie Cookies! These moist, sweet brown sugar pecan pie filling cookies stay nice and soft and they freeze well too. Easier than pie!


Ingredients

1 cup brown sugar, firmly packed

3/4 cup butter, softened at room temperature

1 large egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

Filling

1 cup chopped pecans

1/2 cup brown sugar, firmly packed

1/4 cup heavy whipping cream

1 teaspoon vanilla extract


Instructions

  1. Start by preheating the oven to 350°F. Line two baking sheets with parchment paper. 

  2. In a large mixing bowl with electric mixer or bowl from from stand mixer with paddle attachment, cream together butter, brown sugar, egg, vanilla extract. 

  3. In a separate small mixing bowl, whisk together all purpose flour and baking powder.
  4. Add dry ingredients to butter mixture and beat on low speed just until combined.
  5. Use a small cookie scoop to measure dough and shape into 1 and 1/4-inch balls. Place 2 inches apart on prepared cookie sheets.

  6. Use thumb, or bottom of measuring spoon to make indentation in the centre of each cookie.

  7. For filling: Combine pecans, brown sugar, whipping cream and vanilla extract in small mixing bowl. Stir just until combined.
  8. Fill each indentation in unbaked cookies with 1 heaping teaspoon of filling.  It is okay to have the pecan sticking out of the top a little, but not too much of the liquid from the filling, as it will expand and spread a little.
  9. Bake in 350°F oven for 10-12 minutes until edges are lightly browned.
  10. Cool on baking sheets for one minute, then transfer to wire cooling racks.

Notes

Storage: Store cooled pecan cookies in airtight container at room temperature for up to 5 days or in the fridge for 7 to 10 days. Use parchment paper in between layers for easy serving.

Freeze cooled cookies in freezer-safe container for 2 months. It is a good idea to use parchment paper to separate any cookie layers.

Thaw cookies in the fridge or at room temperature before serving.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 127
  • Sugar: 8.3 g
  • Sodium: 17.6 mg
  • Fat: 6.7 g
  • Saturated Fat: 2.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 15.5 g
  • Fiber: 0.5 g
  • Protein: 1.6 g
  • Cholesterol: 17.5 mg

2 Comments

  1. These cookies are delicious and elegant. A nice alternative to butter tarts if looking for a smaller portion. A big hit with my family.

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