Inspired by the pie, my pecan pie cookies feature a buttery shortbread base and gooey pecan topping. Add a drizzle of chocolate or a sprinkle of sea salt for a gourmet twist! Only 30 minutes of chilling! Recipe includes a how-to video.
Pecan Pie, but in Cookie Form
Inspired by pecan pie, these pecan pie cookies might just be my new favorite fall cookie! Think of them like a pecan pie/shortbread cookie hybrid in handheld form…the cookie bases are like buttery little tart shells, and we’ll fill them with a gooey, caramel-like pecan topping. YUM!
If you’ve tried and loved my pecan pie bars, you’re definitely going to want to try these cookies!
Why This Recipe WORKS
- The topping sets nicely so it doesn’t spill out of the shells (though it’s still sticky and not great for stacking; I would recommend a layer of wax paper between the cookies if you must stack them).
- The cookies are sturdy, but still soft and tender. It’s important to properly bake them so they can hold their own under that gooey topping.
- Amazing as-is or even better with some flaky sea salt or a drizzle of melted chocolate (I LOVE the melted chocolate; gives a chocolate pecan pie vibe and makes them extra pretty) for an extra touch!
- Perfect as a Thanksgiving dessert if you don’t feel like making a whole pie–and I guarantee you there won’t be any leftovers 😉
- Doubles well, if needed.
Jump to:
Ingredients
Pretty similar to pecan pie, but without the pie crust. Here’s what you need!
- Pecans. I highly recommend toasting the pecans before using them! It adds even more flavor, just like it does in praline cookies or pecan sandies. I talk more about this in the FAQ below.
- Corn syrup. Dark corn syrup works best. Light corn syrup will technically work, but the filling won’t be as dark, rich or taste quite like pecan pie. Important reminder: corn syrup is not the same thing as high fructose corn syrup!
- Heavy cream. We’ll use this in our pecan topping. Double cream or whipping cream will also work.
- Cornstarch. This gives the cookie base a softer crumb and keeps it from being too tough. I tried making the cookies without it, and I just didn’t love the texture as much. Don’t skip it!
- Butter. I stick with unsalted here and add salt separately. If you only have salted butter, reduce the salt in the cookies to ½ teaspoon and omit the salt from the topping. I talk more about my decision to use unsalted butter in my post on salted or unsalted butter. And regardless of the butter you use, I highly recommend you sprinkle your cookies with a bit of flaky sea salt after topping–yum!
SAM’S TIP: You can enhance the pecan topping even further by adding a pinch of cinnamon or a tiny splash of bourbon for extra warmth.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pecan Pie Cookies
- Step 1: Make the dough. Start by creaming the butter and sugars until fluffy, then mix in the eggs and vanilla. Whisk the dry ingredients together in a separate bowl, then gradually stir them into the dough. Let the dough chill for half an hour, then scoop, roll, and bake until the edges are just starting to turn brown.
- Step 2: Make the indents. While the cookies are still hot from the oven, use the back of a cookie scoop to make an indent in each cookie. Make it nice and wide!
- Step 3: Make the topping. Cook the corn syrup, butter, sugar, and salt over medium-low heat until boiling. Once the mixture reaches 236-240F, remove from heat and stir in the remaining ingredients.
- Step 4: Fill & bake. Let the filling cool for a few minutes (to keep it from being unmanageably runny), then scoop into each cookie. Allow the filling to completely cool before you enjoy.
SAM’S TIP: Unlike many of my cookie recipes (like my butter pecan cookies or oatmeal cookies), it’s really important to NOT underbake these cookies. If you do, your cookies will just fall apart after you fill them. Look for golden browning happening around the bottom edges of the cookies–that’s a good indicator that they are ready to come out of the oven.
Frequently Asked Questions
I highly recommend it! It really enhances their flavor and is so easy to do. If you need a tutorial on how to do this, check out my post on how to toast pecans.
Note: I recommend chopping your pecans after toasting.
Using softened (but not melty) butter and chilling the dough is key here. Another important thing to note: never put cookie dough on hot cookie sheets! If you must bake in batches, let the cookie sheets cool completely before adding your next round of dough.
Nope! Because the cream is cooked/stabilized with the sugar in the topping, it does not need to be refrigerated (though you can if you’d like!).
More Pecan-Packed Recipes
If you’re a fan of pecans and chocolate, give my turtle cookies a try next!
Enjoy!
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Pecan Pie Cookies
Ingredients
Cookie
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- ½ teaspoon vanilla extract
- 3 ½ cups (438 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Topping
- ⅔ cup (133 g) light brown sugar firmly packed
- ½ cup (113 g) unsalted butter
- ⅓ cup (80 ml) dark corn syrup
- ¼ teaspoon salt
- 1 (125 g) heaping cup chopped toasted pecans
- 2 Tablespoons (30 ml) heavy cream
- 1 teaspoon vanilla extract
Recommended Equipment
Instructions
Cookies
- In a large mixing bowl, use an electric mixer to beat butter and sugars for several minutes until light and fluffy.1 cup (226 g) unsalted butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs and vanilla and stir to combine.2 large eggs, ½ teaspoon vanilla extract
- In a separate medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ½ cups (438 g) all-purpose flour, ¼ cup (32 g) cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Gradually add dry ingredients into wet, stirring thoroughly after each addition. Use a spatula to scrape the sides and bottom of the bowl to be sure all ingredients are incorporated.
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for 30 minutes.
- Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- Once dough has finished chilling, scoop dough by 2-Tablespoon (45g) sized scoops and roll gently between your palms to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart, and bake for 10-12 minutes, until the bottom edges of the cookie just start to turn slightly brown (don’t under-bake the cookies, or they’ll fall apart after you fill them).
- Immediately after removing from oven, use the rounded back of a (clean!) Tablespoon or cookie scoop to create an indent/nest in the cookie for the filling (I like to make the indent slightly wider than the cookie scoop).
- Bake and cool all cookies before preparing your topping, as they will need to be cooled completely before being filled.
Topping
- In a medium-sized saucepan, combine sugar, butter, corn syrup, and salt. Heat on your stovetop over medium/low heat, stirring frequently, until mixture boils and reaches a temperature between 236-240F (113-116C) (softball stage, this usually takes 5-10 minutes).⅔ cup (133 g) light brown sugar, ½ cup (113 g) unsalted butter, ⅓ cup (80 ml) dark corn syrup, ¼ teaspoon salt
- Remove from heat and immediately stir in chopped pecans, cream, and vanilla.1 (125 g) heaping cup chopped toasted pecans, 2 Tablespoons (30 ml) heavy cream, 1 teaspoon vanilla extract
- Allow mixture to sit for 5 minutes before scooping by rounded Tablespoon into the indent of the cooled cookies. Allow filling to cool completely before enjoying!
Notes
Storing
Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lora
These are such a hit with everyone who’s tried them! I love to bake and I sent hubby in with them and his co workers always give rave reviews. I say don’t give me the credit it’s all Sam at Sugar Spun Run I just follow her detailed instructions and voila! I’m going to post to IG and tag you! Thank you for another winner! ☺️
Sam Merritt
Thank you so much, Lora! I’m so glad everyone loved these and I am truly happy to have your support. Happy baking! 🙂
Pat Ellis
I planned to freeze some of these, but they are going fast. So delicious! Making the topping on the stovetop with a thermometer had me a little nervous, but it worked out just like in your video. Everyone, you must try these. Not hard at all and a perfect fall treat.
Sam Merritt
I’m so glad they are such a hit, Pat! 🙂
Cathy
These are so good. My husband ate one and said it tastes just like pecan pie. I do think this will be our Thanksgiving dessert.
I did make quite a few changes. My husband needs to avoid wheat, dairy, eggs and soy. So I made these vegan and gluten free. They turned out great. If anyone else needs these changes I can share what I did.
Sam Merritt
I’m so glad you enjoyed them so much Cathy! 🙂
Bambi
Please share!
Cathy
Here is what I did. I used Better Batter original flour. Miyoko’s butter, and Cocojune plain yogurt 100 grams to replace the egg. When baking the cookies I found flatten the cookies helped since with my changes the cookies didn’t spread. When making the indent the round version cracked quite a bit, they do still taste so good The flatten version looked much like Sam’s version.
For the topping I used the Miyoko’s butter and full fat coconut milk instead of heavy cream.
They are really tasty.
Kelz
These cookies were incredible! They are officially my mom and son’s new favorite. The shortbread is soft and delicious, and the topping takes it to another level. We enjoyed every bite. Thank you!
Sam Merritt
I’m so glad they were such a hit! 🙂
Dorothy
Can these be frozen? Thanks
Sam Merritt
Hi Dorothy! That should work just fine. 🙂
B Smith
Oh my goodness, these look divine!! Do you think the cookie base would work with GF flour? I can usually manipulate a recipe to work, but realizing how sturdy this cookie needs to be, I’m wondering if the high starch ratio of most GF blends would cause lack of structure. I could eliminate the corn starch, but not sure that would be enough. Thoughts??
These WILL be made regardless of flour options- they look way too delicious to pass!
Sam Merritt
I haven’t personally tried it. I suspect a 1:1 gluten free flour could work here, but without having tried it I can’t say for sure. If you do try it I would love to know how it goes. 🙂
Sarah
Can I use date syrup or molasses instead of the dark corn syrup?
Sam Merritt
Hi Sarah! I haven’t experimented with either. I would probably stay away from trying molasses. Maple syrup could potentially be your best bet, but will change the flavor a bit.
Jaclyn
My family (and husband”s coworker) absolutely loves these cookies!! Highly recommend them they have delicious flavor
Sam Merritt
I’m so glad they were such a hit, Jaclyn! 🙂
Michelle
Can I freeze these fully made cookies? If so, how?
Also, I loved your joke at the end of the demonstration video!
Sam Merritt
Hi Michelle! You should be able to freeze these. I probably wouldn’t stack them on top of each other until fully frozen, and then I would put a layer to separate them. 🙂
sue thieme
Can I substitute light corn syrup for dark?
Sam Merritt
Hi Sue! Dark corn syrup works best. Light corn syrup will technically work, but the filling won’t be as dark, rich or taste quite like pecan pie.
Renee Ackley
Ok, I have a question please! First, let me say that I am sooo excited about this recipe! My question is, can I make the dough, scoop, fill, and then freeze for 45 mins similar to a thumbprint cookie?
Thank you for a recipe that is warming my heart and soon to warm my tummy!
Sam Merritt
Hi Renee! While it’s not necessary, I don’t think it would be a problem. It may alter the bake time a little bit.