Go Back

Pecan Pie Cookies

Buttery cookies filled with a gooey pecan pie center, combining the best of classic pie and chewy cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.25 tsp salt
Pecan Filling
  • 1 cup pecans finely chopped
  • 0.5 cup brown sugar
  • 0.33 cup corn syrup light or dark
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp butter melted
  • salt pinch

Equipment

  • Mixing bowls
  • Baking sheet
  • Whisk
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and brown sugar until fluffy. Beat in egg yolk and vanilla. Mix in flour and salt until dough forms.
  3. Shape dough into balls and place on baking sheet. Use thumb to make indent in each.
  4. In another bowl, whisk together pecans, brown sugar, corn syrup, egg, vanilla, melted butter, and salt.
  5. Spoon pecan filling into each cookie indent.
  6. Bake 10–12 minutes until edges are golden and filling is set.
  7. Cool on baking sheet before transferring to rack.

Notes

Toast pecans for deeper flavor. Cookies can be stored in an airtight container for up to 5 days.