Go Back
–+ servings
overhead view of pecan pie cookies.
Print Recipe
5 from 1 vote

Pecan Pie Cookies Recipe

These pecan pie cookies are my new favorite Thanksgiving dessert. They're easy to make and the perfect size for just a taste!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: cookie, Dessert
Cuisine: American
Servings: 20 cookies
Author: Krista Teigen

Equipment

  • Kitchen Scale (optional)
  • Hand Mixer
  • Cookie Portion Scoop
  • Baking Sheet

Ingredients

For the Cookies

  • ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
  • ½ cup brown sugar 107 grams
  • ¼ cup granulated sugar 50 grams
  • 1 large egg 50 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon baking powder 4 grams
  • ½ teaspoon kosher salt

For the Filling

  • 6 tablespoons unsalted butter 85 grams (¾ stick)
  • ¾ cup brown sugar 160 grams
  • 1½ cups chopped pecans 171 grams
  • ⅓ cup heavy cream 76 grams
  • ½ teaspoon pure vanilla extract 2 grams
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl, using a hand mixer, cream the butter and sugars together.
    ¾ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar
  • Beat in the egg and vanilla extract until incorporated.
    1 large egg, 1 teaspoon pure vanilla extract
    cooke dough with an egg and vanilla added in a glass bowl.
  • In a separate bowl whisk together, the flour, baking powder, and salt.
    2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
    flour in a glass bowl with a whisk.
  • Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
    adding flour to cookie dough in a glass bowl.
  • Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.
    scooping cookie dough with a cookie scoop.
  • Use the back of a measuring spoon to make an indent in each ball.
    pressing a teaspoon into cookies to form a well.
  • In a saucepan, melt the butter. Then, stir in the brown sugar and pecans until the sugar is incorporated.
    6 tablespoons unsalted butter, ¾ cup brown sugar, 1½ cups chopped pecans
    chopped pecans in a saucepan with a rubber spatula.
  • Stir in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
    ⅓ cup heavy cream, ½ teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
    pecan pie filling in a saucepan with a rubber spatula.
  • Spoon the filling into the middle of each cookie.
    spooning pecan pie filling into thumbprint cookie dough.
  • Bake for 9-10 minutes.
    baked pecan pie cookies on a baking sheet.
  • Let the cookies cool for few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.

Notes

Storage: Store pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 273kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 76mg | Fiber: 1g | Sugar: 16g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg