Soft and Easy Pecan Pie Cookies Recipe
Soft and Easy Pecan Pie Cookies are a handheld twist on the classic pie—featuring a buttery, tender cookie base topped with a gooey brown sugar pecan filling. These cookies are perfect for holidays, potlucks, or anytime you want a nostalgic, nutty, and sweet treat without the fuss of baking a full pie.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: 30 minutes
- Yield: 20–24 cookies
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cookie dough: 2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter (softened), 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 tsp vanilla extract
- Pecan pie filling: 1 cup chopped pecans, 1/3 cup brown sugar, 2 tbsp heavy cream (or milk), 1 tsp vanilla extract, optional: pinch of cinnamon or salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, and salt in a small bowl.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.
- Gradually mix in dry ingredients until just combined.
- Scoop dough into 1 ½ tbsp balls and place 2 inches apart on the baking sheet. Gently press a thumbprint into each.
- Mix pecans, brown sugar, cream, and vanilla for the filling. Spoon a small amount into each indent.
- Bake 10–12 minutes, until edges are set and filling is bubbly.
- Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Toast pecans for deeper flavor.
- Don’t overfill the centers—too much filling may spill out.
- Add cinnamon or maple extract for a cozy fall twist.
- Drizzle cooled cookies with melted chocolate for an elegant finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
