Recipe Information
– Prep Time: 25 minutes
– Chilling Time: 30 minutes
– Bake Time: 12–15 minutes
– Total Time: Approximately 1 hour 10 minutes
– Yield: 18–20 cookies
– Difficulty: Medium
– Cuisine: American / Southern
Ingredients
For the Cookie Dough
– 1 cup (225 g) unsalted butter, softened
– ¾ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2½ cups all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
For the Pecan Pie Filling
– 1 cup chopped pecans
– ½ cup packed brown sugar
– ¼ cup unsalted butter
– ¼ cup light corn syrup
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
– Pinch of salt
Optional Toppings
– Extra chopped pecans
– A pinch of flaky sea salt
– Melted chocolate for drizzling
– A little caramel sauce
Step-by-Step Instructions
Step 1: Prepare the Cookie Dough
1. Add softened butter to a large mixing bowl.
2. Add granulated sugar.
3. Beat with an electric mixer for 2–3 minutes until light and fluffy.
4. Add the egg and vanilla extract.
5. Mix until fully incorporated.
6. In a separate bowl, combine flour, baking powder and salt.
7. Gradually add the dry ingredients to the butter mixture.
8. Mix until a soft cookie dough forms.
9. Avoid overmixing to keep the cookies tender.
Step 2: Chill the Dough
1. Cover the cookie dough with plastic wrap.
2. Refrigerate for approximately 30 minutes.
3. Chilling helps prevent the cookies from spreading too much.
4. Prepare the pecan filling while the dough chills.
Step 3: Prepare the Pecan Pie Filling
1. Place a small saucepan over medium-low heat.
2. Add butter and brown sugar.
3. Stir until the butter melts.
4. Add corn syrup and heavy cream.
5. Stir until smooth.
6. Add vanilla extract and a pinch of salt.
7. Fold in the chopped pecans.
8. Cook for approximately 2–3 minutes, stirring continuously.
9. Remove from the heat and allow the filling to cool slightly.
Step 4: Shape the Cookies
1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Remove the chilled dough from the refrigerator.
4. Scoop approximately 1½ tablespoons of dough per cookie.
5. Roll each portion into a ball.
6. Place the dough balls onto the prepared baking sheet.
7. Leave approximately 2 inches between cookies.
8. Press a small indentation into the center of each cookie using your thumb or the back of a spoon.
Step 5: Add the Pecan Filling
1. Spoon approximately 1 tablespoon of pecan filling into each indentation.
2. Spread the filling gently without allowing it to overflow.
3. Add a few extra chopped pecans on top.
4. Make sure the filling stays centered.
Step 6: Bake the Cookies
1. Place the baking sheet in the preheated oven.
2. Bake for 12–15 minutes.
3. The cookie edges should become lightly golden.
4. The pecan topping should look glossy and caramelized.
5. Avoid overbaking because the cookies will continue to firm up as they cool.
Step 7: Cool and Set
1. Remove the baking sheet from the oven.
2. Let the cookies rest for 5–10 minutes.
3. Carefully transfer them to a wire cooling rack.
4. Allow the pecan filling to cool and set.
5. Sprinkle with flaky sea salt if desired.
Step 8: Serve and Enjoy
1. Arrange the cookies on a serving plate.
2. Drizzle with caramel sauce if desired.
3. Add extra chopped pecans for decoration.
4. Serve once completely cooled or slightly warm.
5. Enjoy with coffee, tea or a glass of milk!
Nutritional Information
Estimated values per cookie, based on 20 cookies.
Nutrient Amount
Calories 285 kcal
Protein 3 g
Total Fat 19 g
Saturated Fat 8 g
Carbohydrates 27 g
Dietary Fiber 1.5 g
Total Sugar 16 g
Sodium 90 mg
Cholesterol 35 mg
Nut Information (Q/S)
Contains tree nuts
Pecans are the main nut ingredient in this recipe.
Nut Type Amount
Pecans 1 cup
Almonds 0 g
Walnuts 0 g
Cashews 0 g
Peanuts 0 g
Pistachios 0 g
Hazelnuts 0 g
Important allergy information:
– This recipe contains pecans, which are tree nuts.
– Butter and heavy cream contain dairy.
– Wheat flour contains gluten.
– The recipe is not suitable for people with pecan or tree-nut allergies.
– Check ingredient labels for possible cross-contamination.
Helpful Tips for Perfect Pecan Pie Cookies
1. Use softened butter: This creates a smooth, tender cookie dough.
2. Chill the dough: It helps the cookies hold their shape.
3. Chop pecans evenly: Smaller pieces distribute better in the filling.
4. Don’t overfill: Too much filling can spill over during baking.
5. Cook the filling gently: Avoid overheating the brown sugar mixture.
6. Let cookies cool: The caramelized pecan filling thickens as it cools.
7. Add sea salt: A tiny sprinkle balances the sweetness beautifully.
Storage Instructions
– Room temperature: Store in an airtight container for up to 3 days.
– Refrigerator: Keep for up to 1 week.
– Freezer: Freeze baked cookies for up to 2 months.
– Reheating: Warm briefly in the microwave for approximately 8–10 seconds.
– Allow frozen cookies to thaw before serving.
Serving Suggestions
Enjoy these delicious cookies with:
– Hot coffee
– Vanilla milk
– Hot chocolate
– Chai tea
– Vanilla ice cream
– Whipped cream
– Caramel latte
Final Result
Beautiful golden-brown cookies with buttery, tender centers and a rich, sticky pecan pie topping. Every bite delivers crunchy pecans, sweet caramel flavor and a melt-in-your-mouth cookie texture.
A delicious Southern-inspired treat that’s perfect for holiday cookie trays, Thanksgiving desserts and Christmas celebrations!