Pecan Pie Cookies
Craving a sweet treat? These pecan pie cookies blend a buttery base with gooey pecan topping—simple and irresistible! Perfect for beginner bakers, this cozy recipe brings Southern charm to your kitchen in under an hour. Ready to bake something delicious? Let’s get started!
Ingredients
Cookie Base:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
Pecan Pie Topping:
- ¾ cup brown sugar (packed)
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 tbsp corn syrup (optional)
- Pinch of cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream 1 cup softened butter and ½ cup sugar until fluffy (about 2 minutes).
- Mix in 2 cups flour and ¼ tsp salt to form a soft dough.
- Roll dough into 1-inch balls, place on sheet, and press a thumbprint into each.
- In a saucepan, melt ¼ cup butter with ¾ cup brown sugar, ¼ cup cream, and 1 tbsp corn syrup. Simmer 2–3 minutes.
- Stir in 1 tsp vanilla, a pinch of cinnamon, and 1 cup pecans. Spoon into cookie wells.
- Bake pecan pie cookies for 12–15 minutes until edges are golden. Cool on tray 5 minutes, then transfer to a rack.
Notes
For extra flavor, toast pecans lightly before adding to the topping. These pecan pie cookies store well in an airtight container for up to a week—perfect for sharing (or not!). Dough can be made ahead and refrigerated for 2 days.
Nutrition:
Calories: 180 kcal per cookie
Fat: 12g
Carbohydrates: 18g
Protein: 2g
Sugar: 10g
Fat: 12g
Carbohydrates: 18g
Protein: 2g
Sugar: 10g