Nothing says cozy comfort quite like the rich, caramelized crunch of pecan pie. But let’s be honest—sometimes, making an entire pie feels like a commitment. That’s where pecan pie cookies come in. These bite-sized treats pack all the gooey, nutty goodness of traditional pecan pie into a handheld dessert. Perfect for holidays, bake sales, or a quiet evening with a cup of coffee, these cookies bring back memories of warm kitchens, family gatherings, and the irresistible scent of buttery pecans.
Why You’ll Love These Cookies
- Classic flavors in a bite-sized form – No need for forks or plates!
- Quick and easy – No pie crust drama, just simple ingredients.
- Make-ahead friendly – Store them for up to a week or freeze for later.
- Perfect for gifting – Wrap them up in a festive tin, and you’ve got a thoughtful homemade treat.
The Secret to the Perfect Pecan Pie Cookie
The magic of pecan pie cookies lies in the balance between crispy edges, chewy centers, and a gooey, caramelized pecan topping. Think of them as a mix between a soft sugar cookie and the best part of a pecan pie filling—without the hassle of rolling out dough.
These cookies use a buttery shortbread or sugar cookie base that holds up well to the sweet, sticky pecan topping. The filling is a simple blend of brown sugar, butter, vanilla, and chopped pecans, which caramelizes beautifully in the oven.

Ingredients You’ll Need
For the Cookie Base:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
For the Pecan Pie Topping:
- ¾ cup chopped pecans
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Step-By-Step Instructions
1. Prepare the Cookie Dough
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add the egg and vanilla, mixing until fully incorporated.
- Slowly mix in the flour and salt until a soft dough forms.
- Cover and chill the dough for at least 30 minutes (this helps prevent spreading).
2. Make the Pecan Pie Topping
- In a saucepan, combine brown sugar, heavy cream, and melted butter over medium heat.
- Stir continuously until the mixture thickens slightly.
- Remove from heat and mix in the vanilla extract and chopped pecans.
3. Shape and Fill the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll chilled dough into 1-inch balls and place them on the baking sheet, about 2 inches apart.
- Using your thumb or a small spoon, create an indent in the center of each cookie.
- Spoon about ½ teaspoon of the pecan mixture into each indent.
4. Bake to Golden Perfection
- Bake for 12-15 minutes, or until the edges turn lightly golden.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Pro Tips for the Best Pecan Pie Cookies
- Chill the dough – This prevents the cookies from spreading too much.
- Don’t overfill – The pecan topping will spread slightly, so a small amount goes a long way.
- Use a cookie scoop – Keeps cookies uniform for even baking.
- Let them set – The filling will firm up as they cool, so be patient before digging in!
Variations to Try
🍫 Chocolate-Dipped Pecan Pie Cookies
- Once cooled, dip half of each cookie in melted dark chocolate and let set.
🍯 Maple Bourbon Twist
- Replace vanilla extract with 1 teaspoon of bourbon and add a drizzle of maple syrup to the filling.
🥥 Coconut Pecan Delight
- Stir in ¼ cup shredded coconut into the pecan mixture for extra texture.
How to Store & Freeze
Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: Keeps fresh for 1 week (just bring to room temp before serving).
Freezing: Freeze baked cookies for up to 3 months in a sealed bag. Thaw at room temperature.
Serving Suggestions
- With coffee or tea – Perfect for a cozy afternoon treat.
- As an ice cream topping – Crumble over vanilla ice cream for extra indulgence.
- In a dessert platter – Pair with classic sugar cookies and chocolate truffles for a beautiful presentation.
FAQs
Can I make these ahead of time?
Yes! You can make the dough and refrigerate it for up to 48 hours before baking.
Can I use store-bought sugar cookie dough?
Absolutely! If you’re short on time, store-bought dough works as a great shortcut.
Why did my cookies spread too much?
If your cookies spread, try chilling the dough longer or using a bit more flour.
Can I use a different nut?
Yes! Walnuts or almonds can be used in place of pecans for a different twist.
Final Thoughts
These pecan pie cookies bring all the nostalgic flavors of pecan pie into a simple, bite-sized treat. Whether you’re baking them for a holiday cookie exchange or just a cozy night in, they’re sure to be a hit.
So, grab your apron, preheat that oven, and get ready for the perfect batch of pecan pie cookies!