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Pecan pie cookies on a white plate.

Soft & Chewy Pecan Pie Cookies


  • 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

Keywords: pecan pie cookies,