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The Best Pecan Pie Cookies: Gooey, Buttery, and Easier Than Pie

Four delicious pecan pie cookies topped with sticky caramel and whole pecans, served on a white plate.
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Capture the rich, nutty flavor of classic pecan pie in a simple, handheld cookie. These pecan pie cookies feature a soft, buttery base topped with a gooey, caramelized pecan filling. They are perfect for holiday baking or any time you need an easy, satisfying dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans, for the cookie base
  • 1 cup light corn syrup
  • 1/2 cup granulated sugar
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the 1/2 cup of chopped pecans.
  4. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten each mound slightly with your fingers.
  5. Bake the cookie bases for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven.
  6. While the bases bake, prepare the gooey topping. In a small saucepan, combine the corn syrup and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle boil and cook for 1 minute without stirring. Remove from heat.
  7. Whisk the 3 lightly beaten eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt into the warm syrup mixture until smooth.
  8. Spoon about 1 to 1 1/2 teaspoons of the pecan pie filling over the center of each warm cookie base. Place 3 to 4 pecan halves on top of the filling on each cookie.
  9. Return the cookies to the oven and bake for another 8 to 10 minutes, or until the filling is set and bubbly.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The filling will firm up as it cools.

Notes

  • For a chewier cookie, chill the dough for 30 minutes before scooping.
  • You can substitute walnuts for pecans if desired.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://www.purecookingjoy.com/pecan-pie-cookies/

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