Best Pecan Pie Cookies

There’s just something magical about pecan pie. That rich, gooey filling paired with toasted nuts and a buttery crust—it’s comfort in dessert form. But what if you could capture all that goodness in a cookie? That’s exactly what these Best Pecan Pie Cookies do. Imagine soft, buttery shortbread-style cookies with a golden center of nutty caramel filling… it’s like a miniature pecan pie, minus the hassle of rolling out a crust!

These little bites are perfect for fall gatherings, Thanksgiving cookie trays, holiday swaps—or honestly, any day you want to treat yourself. I first made these on a whim during a chilly weekend when I was craving something cozy but didn’t want to commit to making a full pie. Now they’ve become a regular staple in my fall and winter baking rotation. They’re quick, simple, and never last more than a day or two in my house.

So if you’re looking for something easy, festive, and crowd-pleasing, this is the cookie recipe you need. Let’s jump right into it.

Getting Started with the Cookie Dough

These cookies are all about the contrast—rich filling, buttery base. And luckily, the dough comes together in just a few minutes with simple ingredients you probably already have in your pantry.

Ingredients for the Cookie Dough

• 1/2 cup unsalted butter, softened

• 1/2 cup light brown sugar, packed

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1/4 teaspoon salt

Steps: Making the Cookie Base

1. Preheat Your Oven
   Set your oven to 350°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

2. Cream the Butter and Sugar
   In a mixing bowl, beat together the softened butter and brown sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with a hand mixer on medium speed. This step creates that tender, melt-in-your-mouth cookie texture.

3. Add Egg Yolk and Vanilla
   Add in the egg yolk and vanilla extract. Mix again until everything is smooth and well combined. You want a cohesive, creamy mixture here before adding the dry ingredients.

4. Incorporate Dry Ingredients
   Gradually add in the flour and salt. I recommend doing this in two parts to avoid flour flying everywhere. Mix just until the dough comes together—don’t overwork it. You’re aiming for a soft but not sticky dough.

5. Shape the Cookies
   Scoop out tablespoon-sized portions of dough and roll them into smooth balls using your hands. Place each ball on your prepared baking sheet, spacing them about 2 inches apart so they have room to spread slightly.

6. Create the Indentations
   Using your thumb or the back of a small spoon, gently press down into the center of each dough ball to create a well for the pecan filling. Be careful not to press all the way through—just enough to make a good little nest for your filling.

Welcome back! By now, you’ve got your buttery cookie bases prepped and indented, ready to be filled. And let me tell you—this next step is where the real magic happens. The pecan pie filling is gooey, rich, and comes together in just minutes. It’s the kind of filling that thickens just enough to hold its shape while still being soft and caramelly in the center. Basically, everything you love about pecan pie in a bite-sized scoop.

Whether you’re making these for a holiday dessert table or just for fun on a weekend afternoon, this is the step that transforms these cookies from good to unforgettable.

Let’s dive into making the filling and finishing up the baking process.

this recipe

Ingredients for the Pecan Filling

• 1/3 cup chopped pecans

• 1/4 cup light brown sugar

• 2 tablespoons heavy cream

• 1 tablespoon unsalted butter

• 1/4 teaspoon vanilla extract

• Pinch of salt

This filling is simple but so flavorful. It comes together fast, so make sure you’ve got everything measured out before you start heating the pan.

Steps: Making the Pecan Filling and Baking the Cookies

1. Combine the Filling Ingredients
   In a small saucepan, add the chopped pecans, brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt. Set the pan over low heat and stir gently to combine everything.

2. Heat and Thicken
   Let the mixture warm up slowly, stirring constantly. After 2 to 3 minutes, the butter will melt, and the sugar will dissolve into the cream, creating a glossy, sticky mixture. The pecans should be evenly coated and suspended in a thick syrup. Remove from heat and let it cool slightly for about 3–5 minutes so it’s easier to spoon into the cookies.

3. Fill the Cookie Indentations
   Spoon a small amount of the pecan filling into the center of each cookie, just enough to fill the indentation. Be careful not to overfill—you want the filling to sit nicely in the center without spilling over the sides during baking.

4. Bake to Perfection
   Bake the cookies in your preheated oven at 350°F for 10 to 12 minutes. You’ll know they’re done when the edges are just turning golden brown. Don’t wait for them to brown all over—the centers should stay a little pale and soft so you get that tender, shortbread-like texture.

5. Cool on the Baking Sheet
   Once out of the oven, let the cookies rest on the baking sheet for about 5 minutes. This helps them set up before moving them. After that, transfer the cookies to a wire rack to cool completely. The filling will firm up a bit as they cool, making them easier to handle (and perfect for stacking or storing).

Helpful Tips and Flavor Boosts

Don’t Overbake
These cookies can go from soft and buttery to dry and crumbly if left in the oven too long. Keep an eye on them and pull them out as soon as the edges are lightly golden.

Toast the Pecans
For an added layer of flavor, you can toast your pecans before mixing them into the filling. Just spread them on a baking sheet and toast at 350°F for about 5–7 minutes, or until fragrant. Let them cool slightly before using.

Seasonal Variations
Want to add a little twist? Try mixing in a pinch of cinnamon or a drop of maple extract into the filling. Both options pair beautifully with the pecans and give the cookies a warm, fall-inspired flavor.

Make Ahead and Store
These cookies keep well! Store them in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer in a zip-top bag. They thaw beautifully and still taste fresh after a few days in the freezer.