How to Make the Best Pecan Pie Cookies

If you’re anything like me, the smell of warm pecan pie in the oven instantly brings back memories of cozy holidays and family gatherings. But let’s be honest—sometimes we just don’t have time to whip up an entire pie. That’s where these Pecan Pie Cookies come in. They’ve got all the gooey, buttery, caramelized goodness of a classic Southern pecan pie, wrapped up in a soft, tender cookie. And yes, they’re just as dreamy as they sound!

I first started making these for a cookie exchange party, thinking they’d be a cute twist on a traditional favorite. What I didn’t expect? Everyone asking for the recipe before dessert was even over. These cookies quickly became a holiday must-have in my house—because who can resist that crunchy pecan topping nestled in a soft sugar-cookie-like base?

But don’t be fooled—these aren’t just for Thanksgiving or Christmas. They’re easy enough to make year-round, whether you’re treating yourself, baking for a gathering, or gifting a homemade batch to a friend.

Let’s walk through the first few steps of how to make these heavenly bites. Don’t worry—this recipe is super simple, and I’ve included plenty of tips to make sure yours come out just right.

Ingredients You’ll Need

For the Cookie Base:

• 1 cup unsalted butter, softened

• ¾ cup brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

For the Gooey Pecan Filling:

• 1 cup chopped pecans

• ½ cup brown sugar

• ¼ cup heavy cream

• 1 tablespoon unsalted butter

• ¼ teaspoon cinnamon

• Pinch of salt

STEP 1: PREHEAT AND PREP

Go ahead and preheat your oven to 350°F. Line a large baking sheet with parchment paper—this helps prevent sticking and makes cleanup so much easier.

this recipe

STEP 2: MAKE THE COOKIE DOUGH

In a large mixing bowl, cream together the softened butter and brown sugar until it’s nice and fluffy. You’ll want to use an electric mixer here—about 2-3 minutes on medium speed should do the trick.

Next, add the egg and vanilla extract, beating until everything is fully combined and smooth.

In a separate bowl, whisk together your dry ingredients: the flour, baking powder, and salt. Gradually mix the dry ingredients into your wet mixture, adding about 1/3 at a time. Stir until a soft, slightly sticky dough forms. Don’t overmix—it should come together easily and feel pliable.

Tip: If your dough feels too soft or warm to work with, pop it in the fridge for about 20 minutes before shaping. This makes it easier to form clean, neat cookie balls.

STEP 3: SHAPE AND INDENT THE COOKIES

Use a small cookie scoop or your hands to roll the dough into 1 to 1½ inch balls. Place them evenly on your prepared baking sheet, leaving about 2 inches of space between each one (they’ll spread a little).

Now comes the fun part—make a small indentation in the center of each cookie using your thumb or the back of a spoon. This is where that amazing pecan filling is going to go!

STEP 4: PREP THE PECAN FILLING

Before we move on to the next batch of steps (and trust me, we’re almost there!), it’s time to make that rich, nutty filling that gives these cookies their signature pecan pie taste.

In a small saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, butter, cinnamon, and just a pinch of salt. Stir frequently and cook for about 2 to 3 minutes, just until the mixture thickens slightly.

Remove it from the heat and let it cool for a few minutes. You don’t want it to be piping hot when you add it to the cookies—it should still be warm, but thick enough not to run everywhere.

Welcome back! By now, your kitchen probably smells incredible, and you’ve got a tray of soft, buttery cookie dough sitting pretty with little thumbprint wells ready to be filled. We’ve already mixed up that gooey pecan pie filling—and if you snuck a little taste, I won’t tell!

Now let’s finish off these pecan pie cookies, get them baked to perfection, and talk through a few tried-and-true tips to make sure yours turn out just right every single time.

STEP 5: FILL THE COOKIES

Once your pecan filling has cooled just slightly (you want it warm and scoopable, not runny), grab a teaspoon and fill each cookie indentation with about 1 teaspoon of the filling. Be careful not to overfill—just enough to fill the well you made without overflowing onto the cookie dough. A little mound is perfect.

Tip: If the filling has thickened too much while cooling, just warm it gently on the stove for a few seconds to loosen it up.

STEP 6: BAKE TO GOLDEN PERFECTION

Place your filled cookies in the preheated 350°F oven and bake for 12 to 14 minutes, or until the edges of the cookies are just starting to turn a light golden color. Keep a close eye around the 12-minute mark—every oven is a bit different.

You want the bottoms set but not too browned. The centers will still look slightly soft when you pull them out, and that’s exactly what you want. The cookies will continue to set up as they cool.

STEP 7: COOL AND ENJOY

After removing the cookies from the oven, let them cool on the baking sheet for 5 minutes. This step helps them firm up just enough so they don’t fall apart when you move them.

Then, use a spatula to gently transfer them to a wire rack to cool completely. The filling will finish setting during this time, giving you that perfect, sticky-sweet top with a soft base underneath.

TIPS FOR PERFECT PECAN PIE COOKIES

Let’s talk strategy for a second. These cookies are pretty forgiving, but a few small tweaks can take them from good to bakery-worthy. Here are my go-to tips:

• Chill the Dough if Needed: If the dough is feeling soft or sticky, chilling it for even 20 minutes makes it easier to roll and shape. Especially helpful if your kitchen is warm.

• Toast the Pecans for Extra Flavor: Want to level up that nutty flavor? Toast your chopped pecans in a dry skillet for a few minutes before making the filling. It adds a deeper, more complex flavor that’s seriously worth the tiny bit of extra time.

• Don’t Overfill the Centers: Resist the temptation to pile in too much filling. It’ll spread over the edges and make the cookies harder to store (plus, the caramel can burn if it leaks onto your baking sheet).

• Use a Cookie Scoop: This helps get uniform cookie sizes, which means more even baking—and prettier results overall.

• Double the Batch: These cookies disappear fast. I highly recommend making a double batch if you’re serving a crowd, gifting, or just want extras to freeze for later.

STORING AND FREEZING TIPS

These pecan pie cookies are fantastic make-ahead treats. Once they’re cooled, store them in an airtight container at room temperature for up to five days. The filling stays soft and chewy, and the cookies maintain that perfect buttery texture.

Want to save some for later? These cookies freeze beautifully. Just place them in a single layer in a freezer-safe container with parchment paper between layers. When you’re ready to enjoy, let them thaw at room temperature. They’re just as tasty the second time around.