Pecan Pie Cookies

When I bake pecan pie cookies, the whole house starts to smell like toasted pecans and warm brown sugar.

It’s the kind of scent that makes everyone wander into the kitchen before they’re even out of bed.

These cookies remind me of quiet evenings when the oven hums softly, and the air feels a little sweeter.

Each cookie has a soft, buttery base that cradles a gooey pecan filling—sweet, nutty, and rich in every bite.

They carry that same old-fashioned feeling of pecan pie, but in a way that fits right in your hand.

I love how the caramel-like filling seeps slightly into the edges, making them chewy in the center and crisp around the rim.

It’s the kind of treat that never stays long on the plate because one bite always leads to another. These Pecan Pie Cookies taste like home—warm, gentle, and meant to be shared.

Table of Contents

Pecan Pie Cookies Recipe

Ingredients

For The Cookie Dough

½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

For The Pecan Filling

⅓ cup brown sugar, packed
2 tablespoons unsalted butter
1 tablespoon honey or maple syrup
1 teaspoon pure vanilla extract
¾ cup finely chopped pecans
Whole pecan halves (for topping, optional)

Instructions

Preheat the oven to 350°F (175°C) and line a large baking tray with parchment paper.
In a mixing bowl, beat softened butter, brown sugar, and granulated sugar together until light and creamy. This should take about 2 to 3 minutes.
Add the egg and vanilla extract, then mix again until everything is fully combined and smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture into the wet mixture, mixing on low speed until a soft dough forms.
Scoop about 1½ tablespoons of dough for each cookie and roll them into smooth balls. Arrange the dough balls on the prepared tray, leaving enough space between them.
Using your thumb or the back of a teaspoon, make a deep indentation in the center of each cookie.
To prepare the filling, melt the butter and brown sugar in a small saucepan over low heat. Stir constantly until the mixture starts to bubble. Remove from heat and mix in honey (or maple syrup), vanilla, and chopped pecans. Let it cool for a few minutes to thicken slightly.
Spoon a small amount of pecan filling into each cookie indentation, making sure not to overfill. If desired, press one whole pecan half gently on top of each filled cookie.
Bake for 10 to 12 minutes or until the edges of the cookies turn golden. The centers will still be soft, which is perfect.
Let the cookies rest on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 2 months.
To enjoy again, warm slightly in the microwave or let them sit at room temperature before serving for that fresh, gooey center.

What Makes Pecan Pie Cookies Taste So Special?

The magic of these cookies lies in their mix of textures and flavors. The soft, buttery cookie base holds a gooey pecan filling that feels rich and nutty in every bite.

Together, they bring the cozy sweetness of classic pecan pie in a small, snackable form.

Perfect Texture Balance: The edges are crisp, while the center stays soft and chewy. This gives a bite that’s both tender and satisfying.
Caramel-Like Filling: The brown sugar and butter mixture creates a glossy, caramel-style filling that coats every bit of pecan.
Nutty Aroma: Freshly toasted pecans bring out a warm, earthy scent that fills the kitchen and makes each cookie taste rich and buttery.
Portable Dessert: It’s like having a mini pecan pie you can hold in your hand—no slicing or mess involved.

How To Prevent Pecan Pie Cookies From Spreading Too Much?

When cookies spread too much, they lose their perfect shape. Keeping a few small details in check can help maintain their structure.

Properly Measure Ingredients: Too much butter or sugar makes cookies spread. Always measure ingredients accurately using proper measuring cups.
Chill The Dough: Refrigerate the cookie dough for about 30 minutes before baking. Cold dough holds its shape better in the oven.
Avoid Overmixing: Mix just until the dough combines. Overmixing introduces extra air, causing cookies to flatten as they bake.
Use Parchment Paper: It helps the dough bake evenly and keeps the cookies from sticking or spreading too thin.

Can I Toast Pecans Before Using Them?

Yes, toasting pecans adds a deeper, richer flavor to the cookies. Toasting enhances their natural oils, making the filling even more fragrant and flavorful.

Oven Method: Spread chopped pecans on a baking sheet and toast at 350°F (175°C) for 6–8 minutes. Stir halfway through for even browning.
Stovetop Method: Heat pecans in a dry skillet over medium heat for about 3–5 minutes, stirring often until they turn golden and aromatic.
Cooling Tip: Let toasted pecans cool completely before mixing into the filling, or they may make the caramel mixture greasy.

How To Make The Pecan Filling Perfectly Gooey?

The pecan filling is the heart of this recipe, and making it perfectly gooey depends on timing and balance.

Control The Heat: Melt butter and brown sugar over low heat, not high. This lets the sugar dissolve slowly, giving the filling a smooth texture.
Don’t Overcook: As soon as the mixture starts to bubble, remove it from heat. Overcooking makes it too thick and sticky.
Add Flavor Carefully: Mix in vanilla after removing from heat so it doesn’t burn off. This keeps the filling flavorful and fragrant.

Can I Use Other Nuts Instead Of Pecans?

While pecans are the star here, you can use other nuts if you want a little variety. The flavor will change slightly, but the texture remains similar.

Walnuts: Give a slightly bitter edge that pairs beautifully with the sweet filling.
Almonds: Add a delicate crunch and light nutty flavor.
Hazelnuts: Offer a deeper, roasted flavor with a little extra crunch.
Cashews: Create a creamier, softer bite compared to pecans.

Can I Prepare The Dough Or Filling In Advance?

Yes, you can easily prepare both parts ahead of time to save effort later.

Cookie Dough: Make and refrigerate the dough for up to 2 days before baking. If frozen, it lasts up to 2 months. Let it soften slightly before shaping.
Pecan Filling: Prepare and refrigerate for up to 3 days. Reheat gently on low heat before filling the cookies.
Assemble Fresh: Always assemble and bake just before serving so the cookies stay tender and the filling remains glossy.

Why Do My Pecan Pie Cookies Turn Out Dry?

Dry cookies usually mean there was either too much flour or overbaking. Small changes can make a big difference.

Measure Flour Correctly: Spoon the flour into the cup and level it off instead of packing it down. Too much flour makes the dough heavy and dry.
Bake Time: Keep an eye on the oven. Bake until the edges just start turning golden; overbaking removes the moisture from the center.
Store Properly: If left uncovered, cookies lose moisture quickly. Keep them sealed once they cool completely.

How To Serve Pecan Pie Cookies For The Best Flavor?

These cookies taste incredible on their own but can also be served in simple, creative ways.

Warm With Ice Cream: Heat slightly and serve with a scoop of vanilla ice cream for a pie-like dessert.
Dust With Powdered Sugar: Adds a soft, sweet finish and makes them look bakery-style.
Holiday Dessert Table: Arrange them with other cookies and bars for a festive treat.
Gift Boxes: Pack in cookie tins or jars with ribbons—they make heartfelt homemade gifts.

How To Store Pecan Pie Cookies Properly?

To keep your cookies tasting fresh and soft, store them the right way. The buttery dough and pecan filling stay best when protected from air and moisture.

Room Temperature: Store in an airtight container for up to 4 days. Layer them with parchment paper to prevent sticking.
Refrigerator: If your kitchen is warm, keep cookies in the fridge for up to 1 week. Let them come to room temperature before eating.
Freezer: Place baked cookies in a freezer-safe bag or container for up to 2 months. Thaw them overnight at room temperature before serving.
Reheating Tip: Warm them in the microwave for a few seconds or in the oven at 300°F (150°C) for 3–4 minutes to bring back that soft center.