Description
These Pecan Pie Cookies combine a soft, buttery cookie base with a gooey pecan filling for the perfect handheld holiday treat. Chewy, nutty, and rich with caramel flavor, they’re easier than pie but just as irresistible.
Ingredients
Scale
For the cookie base:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (130g) all-purpose flour
- ¼ teaspoon salt
For the pecan filling:
- 2 tablespoons (28g) unsalted butter
- ⅓ cup (65g) packed brown sugar
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- ¾ cup (85g) chopped pecans
Instructions
- Make the dough: Cream butter and sugar until fluffy. Mix in egg yolk and vanilla, then stir in flour and salt until combined.
- Chill: Wrap dough and refrigerate for 30 minutes.
- Prepare filling: In a saucepan, melt butter with brown sugar and cream. Stir until slightly thickened, then add vanilla and pecans. Cool slightly.
- Shape cookies: Preheat oven to 350°F (180°C). Roll dough into 1-inch balls, place on a sheet, and press an indentation in each.
- Fill: Spoon about 1 teaspoon pecan mixture into each cookie.
- Bake: Bake 10–12 minutes until golden around edges. Cool before serving.
Notes
- Chill dough to prevent cookies from spreading.
- Use toasted pecans for deeper flavor.
- Don’t overfill—just enough to fill each cavity.
- Let cookies cool fully before stacking.
- Freeze dough balls ahead for quick holiday baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
Keywords: Pecan Pie Cookies, Holiday Cookies, Southern Desserts, Chewy Cookie Recipes, Easy Pecan Recipes