When it comes to holiday baking, Pecan Pie is always a star. Rich, nutty, buttery, and perfectly sweet, it’s the kind of dessert that makes a celebration feel complete. But what if you could enjoy all the magic of pecan pie — in a handheld, chewy cookie form? Enter: Pecan Pie Cookies.

These cookies combine the buttery shortbread-like base with the gooey pecan pie filling, giving you the best of both worlds. They’re festive enough for holiday cookie trays, yet simple enough to whip up anytime you crave something nutty and sweet.

✨ Ingredients

For the Cookie Base:

½ cup unsalted butter, softened
½ cup brown sugar, packed
1 egg yolk
1 tsp vanilla extract
1 ¼ cups all-purpose flour
¼ tsp salt

For the Pecan Filling:

1 cup finely chopped pecans
½ cup brown sugar
⅓ cup corn syrup (light or dark)
1 egg
1 tsp vanilla extract
2 tbsp melted butter
Pinch of salt

📝 Instructions

Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
Make the dough: In a bowl, cream butter and brown sugar until fluffy. Beat in egg yolk and vanilla. Mix in flour and salt until dough forms.
Shape cookies: Scoop dough into balls (about 1 tbsp each) and place on baking sheet. Use your thumb to make an indent in the center of each ball.
Prepare filling: In another bowl, whisk together pecans, brown sugar, corn syrup, egg, vanilla, melted butter, and salt until combined.
Fill cookies: Spoon a small amount of pecan filling into the indent of each cookie.
Bake: 10–12 minutes, until edges are golden and filling is set.
Cool & serve: Let cookies cool on baking sheet before transferring to a rack.

🍯 The Charm of Pecan Desserts

Pecans are deeply rooted in Southern cuisine, especially in states like Georgia and Texas, where they grow abundantly. Pecan pie became a classic in the 19th century, gaining popularity for its simple ingredients and rich flavor. These cookies are a modern-day twist, keeping tradition alive while making it easier to serve at parties or give as gifts.

🎉 Variations to Try

Chocolate Drizzle: Add melted chocolate over cooled cookies.
Maple Pecan: Replace corn syrup with maple syrup for a cozy flavor.
Mini Tarts: Bake in mini muffin tins for bite-sized pecan pie tartlets.
Spiced Filling: Add cinnamon or nutmeg to filling for holiday warmth.

👩‍🍳 Pro Tips

Toast pecans before mixing into filling for richer flavor.
Don’t overfill cookies; filling expands slightly as it bakes.
Store in airtight containers for up to 5 days.
Freeze unfilled cookie dough balls ahead for holiday prep.

🧮 Nutrition (Per Cookie, about 24 cookies)

Calories: 150
Fat: 9g
Saturated Fat: 3g
Carbs: 16g
Sugar: 10g
Protein: 2g
Fiber: 1g
Sodium: 60mg

🥳 Why You’ll Love This Recipe

Holiday-friendly: Perfect addition to cookie swaps and festive trays.
Classic flavor: All the nostalgia of pecan pie in a chewy cookie.
Easy to share: Portable, bite-sized, and less messy than pie slices.
Quick bake: Ready in about 30 minutes!