Pecan Pie Cookies

If pecan pie and cookies had a baby, this would be it—cute, chewy, and dangerously addictive. These little bites taste like Thanksgiving in cookie form, minus the need to slice a pie or explain to Aunt Carol why you “only want a sliver.”

These cookies pack all the gooey, nutty flavor of classic pecan pie but in a grab-and-go size. They’re perfect for parties, cookie swaps, or late-night fridge raids when you tell yourself you’ll “just have one.”

What Makes These Cookies Special

Each cookie has a buttery shortbread base topped with a sticky pecan filling that caramelizes as it bakes. They’re soft in the center, crisp at the edges, and smell like the holidays snuck into your kitchen.

Prep Details:

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Servings: 24 cookies

Nutrition (per cookie)

Calories: 160
Fat: 10g
Carbohydrates: 17g
Sugar: 10g
Protein: 2g

Ingredients

For the cookie base

• 1 cup unsalted butter, softened
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the pecan filling

• ¾ cup chopped pecans
• ⅓ cup brown sugar
• ¼ cup honey or corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of salt

Kitchen Tools

• Mixing bowls
• Electric mixer or whisk
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Small saucepan
• Spoon

How to Make Pecan Pie Cookies

Make the cookie base

1. Preheat oven to 350°F (175°C) and line your baking sheet with parchment paper.
2. In a bowl, beat butter and brown sugar until creamy.
3. Mix in vanilla extract.
4. Add flour and salt. Stir until a soft dough forms.
5. Roll dough into 1-inch balls and place them on the baking sheet.
6. Press the center of each ball with your thumb to create a small well.

Make the filling

1. In a saucepan, melt butter over low heat.
2. Stir in brown sugar, honey, vanilla, and salt.
3. Add pecans and mix until coated. Remove from heat.

Assemble and bake

1. Spoon a small amount of filling into each cookie well.
2. Bake for 12 minutes or until the edges are golden.
3. Let cookies cool for 5 minutes before moving them to a wire rack.

Helpful Tips

• Chill the dough for 10 minutes if it feels sticky.
• Don’t overfill the centers—sticky sugar lava is no fun to clean.
• These cookies stay fresh in an airtight container for up to 5 days (if they last that long).

Fun Serving Idea

Stack them on a platter and drizzle with a little caramel for extra drama. Or sneak one into your lunchbox—your future self will thank you.

These pecan pie cookies prove you don’t need a holiday to enjoy pie—just an oven and a good excuse.

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Pecan Pie Cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

These pecan pie cookies are irresistibly soft in the center with buttery, crisp edges and a gooey caramel-pecan topping that melts in your mouth. Each bite delivers sweet, nutty perfection that’s chewy, crunchy, and completely addictive—you’ll want another before you finish the first.

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Ingredients

For the cookie base

• 1 cup unsalted butter, softened
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the pecan filling

• ¾ cup chopped pecans
• ⅓ cup brown sugar
• ¼ cup honey or corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Make the cookie base

• Preheat oven to 350°F (175°C) and line a baking sheet.
  
• Beat butter and brown sugar until smooth.
  
• Mix in vanilla.
  
• Add flour and salt; stir into a soft dough.
  
• Roll dough into 1-inch balls and place on the sheet.
  
• Press the center of each ball to make a small well.
  

Make the filling

• Melt butter over low heat.
  
• Stir in brown sugar, honey, vanilla, and salt.
  
• Add pecans and coat evenly.
  
• Remove from heat.
  

Assemble and bake

• Spoon filling into each cookie well.
  
• Bake for 12 minutes or until edges turn golden.
  
• Cool for 5 minutes, then move to a wire rack.

Notes

• Chill dough for 10 minutes if sticky.
  
• Fill centers lightly to avoid overflow.
  
• Store in an airtight container for up to 5 days.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 160Total Fat: 10gCarbohydrates: 17gSugar: 10gProtein: 2g