EASIEST PECAN PIE COOKIES

Imagine sinking your teeth into a buttery, melt-in-your-mouth cookie that tastes exactly like a slice of pecan pie. Well, stop dreaming and start baking! These Best Pecan Pie Cookies-Easy Recipe! are ridiculously simple to make and deliver all the comforting flavors of the classic pie in a delightful, handheld form. Get ready to impress your friends and family with these irresistible treats!

Gathering Your Heavenly Ingredients

Here’s what you’ll need to whip up these pecan pie cookie masterpieces. Don’t worry, most of these are pantry staples!

For the Cookie Dough:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Pecan Pie Filling:

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans

Step-by-Step to Pecan Pie Cookie Perfection

Let’s get baking! I’ve broken down the steps to make it super easy for you.

Making the Cookie Dough:

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, granulated sugar, and brown sugar until light and fluffy. I like to use an electric mixer for this, but you can definitely do it by hand if you’re feeling strong!
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Making the Pecan Pie Filling:

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and corn syrup until smooth. Bring to a simmer, stirring constantly.
3. Remove from heat and stir in the heavy cream and vanilla extract.
4. Stir in the chopped pecans.

Assembling and Baking the Cookies:

1. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
2. Use your thumb or the back of a spoon to make a well in the center of each cookie.
3. Spoon about 1 tablespoon of the pecan pie filling into each well.
4. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
5. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is important – they’re delicate when warm!

Why These Pecan Pie Cookies Will Become Your New Favorite

Okay, let me tell you why I’m so obsessed with these cookies. It’s not just the incredible flavor (though that’s a big part of it!).

• They’re Easier Than Pie: Seriously! All the flavor with a fraction of the effort.
• Perfect for Sharing: These are always a hit at parties and gatherings. Watch them disappear!
• Customizable: You can easily add a sprinkle of sea salt on top or even a drizzle of chocolate after baking for an extra touch of decadence.
• Make-Ahead Friendly: You can make the cookie dough and pecan pie filling ahead of time and store them separately in the refrigerator. Just assemble and bake when you’re ready!

Troubleshooting Tips for Baking Bliss

Even the best bakers run into snags sometimes. Here are some common issues and how to fix them:

• Cookies Spreading Too Much: Make sure your butter isn’t *too* soft. It should be softened but still cool to the touch. Also, chilling the dough for 30 minutes before baking can help.
• Filling Overflowing: Don’t overfill the wells in the cookies. A tablespoon is usually enough.
• Cookies Too Dry: Make sure you’re measuring your flour correctly. Spoon it into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down.

Variations to Spice Things Up

Want to add your own twist? Here are a few ideas:

• Chocolate Chip Pecan Pie Cookies: Add 1/2 cup of chocolate chips to the cookie dough.
• Bourbon Pecan Pie Cookies: Add a tablespoon of bourbon to the pecan pie filling for a boozy kick.
• Maple Pecan Pie Cookies: Substitute maple syrup for the corn syrup in the filling.

Storage Secrets: Keeping Your Cookies Fresh

Want to make sure your cookies stay delicious?

Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just thaw them at room temperature before serving.

Pairing Perfection: What to Enjoy with Your Cookies

These cookies are amazing on their own, but they’re even better with the right pairing!

• Coffee or Tea: A classic combination that never fails.
• Vanilla Ice Cream: The warm cookie melts perfectly into the cold ice cream.
• Milk: A comforting and nostalgic choice.
• Dessert Wine: A sweet wine like Moscato or Sauternes complements the pecan pie flavors beautifully.

More Cookie Cravings? Explore These Delights!

If you are on the hunt for more cookie inspiration, look no further! I have plenty of ideas that are guaranteed to excite your taste buds. For those who love the richness of caramelized sugar, you have to try BISCOFF CHOCOLATE COOKIE CRAVINGS. For a seasonal twist, the PUMPKIN COOKIES recipe is a must-try. Or maybe you’d like PUMPKIN S’MORES COOKIE HEAVEN. If you want to combine the best of both worlds, give PUMPKIN PIE COOKIE PERFECTION a try. And if you’re feeling festive, don’t miss out on my PUMPKIN SNICKERDOODLE COOKIES. And for a fall favorite, don’t forget the Apple Pie Cookies!

Ready to Bake a Batch of Happiness?

So, there you have it – my foolproof recipe for the Best Pecan Pie Cookies-Easy Recipe! They’re simple, delicious, and guaranteed to bring a smile to your face. Go ahead and give them a try. I promise you won’t be disappointed!

Easiest Pecan Pie Cookies

Amelia Chen-Morrison

These Pecan Pie Cookies are a delightful twist on a classic dessert, offering all the comforting flavors of pecan pie in a convenient cookie form. Ridiculously simple to make, they’re perfect for sharing and guaranteed to impress with their buttery, melt-in-your-mouth texture and rich pecan filling.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dessert, Snack

Cuisine American

Calories 180 kcal

Equipment

• Baking sheets
• Parchment paper
• Large bowl
• Electric mixer (optional)
• Medium bowl
• Whisk
• Medium saucepan
• Measuring cups and spoons
• Spoon or thumb for creating wells
• Wire rack

Ingredients

  

• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup packed light brown sugar
• ¼ cup light corn syrup
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

 

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• In a medium saucepan, melt the butter over medium heat.
• Stir in the brown sugar and corn syrup until smooth. Bring to a simmer, stirring constantly.
• Remove from heat and stir in the heavy cream and vanilla extract.
• Stir in the chopped pecans.
• Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Use your thumb or the back of a spoon to make a well in the center of each cookie.
• Spoon about 1 tablespoon of the pecan pie filling into each well.
• Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure your butter is softened but still cool to the touch to prevent excessive spreading. Chilling the dough for 30 minutes before baking can also help. Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Consider adding a sprinkle of sea salt on top or a drizzle of chocolate after baking for an extra touch of decadence. You can make the cookie dough and pecan pie filling ahead of time and store them separately in the refrigerator.