Mini Pecan Pie Cookies
These Mini Pecan Pie Cookies have a buttery, tender cookie base topped with a gooey brown-sugar pecan filling. They’re like little bites of pecan pie—crisp around the edges, soft in the center, and perfect for holidays, parties, or a cozy afternoon treat.Yield: 24 cookies
Prep time: 25 minutes
Chill time: 30 minutes
Bake time: 12–15 minutes
Total time: About 1 hour 10 minutes
🛒 Ingredients
For the cookie dough
- 1 cup (226 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
For the pecan pie filling
- 1 cup (110 g) pecans, finely chopped
- ⅓ cup (70 g) brown sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp heavy cream
- 1 tbsp maple syrup or corn syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Optional
- Flaky sea salt
- Extra chopped pecans
- Powdered sugar
- Melted chocolate for drizzling
👩🍳 Instructions
1. Make the cookie dough
Place the softened butter, granulated sugar, and brown sugar in a large bowl.
Beat for about 2–3 minutes, until creamy and smooth.
Add the egg yolk and vanilla extract.
Beat again until fully incorporated.
2. Add the flour
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture.
Mix on low speed until a soft dough forms.
Don’t overmix. Stop as soon as you no longer see dry flour.
3. Chill the dough
Cover the dough and refrigerate for 30 minutes.
This makes it easier to shape and helps prevent the cookies from spreading too much during baking.
🥜 Make the Pecan Filling
4. Combine the ingredients
In a small bowl, combine:
- Chopped pecans
- Brown sugar
- Melted butter
- Heavy cream
- Maple syrup
- Vanilla
- Salt
Stir until everything is evenly coated.
The mixture should be thick and sticky rather than runny.
🍪 Shape the Cookies
5. Prepare the oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
6. Form the cookie bases
Scoop approximately 1 tablespoon of dough for each cookie.
Roll each portion into a ball.
Place the balls on the prepared baking sheet, leaving about 2 inches between them.
7. Make the wells
Using your thumb or the back of a small measuring spoon, gently press a deep indentation into the center of each dough ball.
Don’t press completely through the dough.
You want a little cup that will hold the pecan filling.
If the dough cracks around the edges, simply smooth it gently with your fingers.
8. Fill them
Place approximately 1 teaspoon of pecan filling into each indentation.
Don’t overfill—the filling will spread slightly as it bakes.
🔥 Bake
9. Bake the cookies
Bake for approximately 12–15 minutes, until the cookie edges are lightly golden and the pecan filling looks bubbly.
The centers may still look slightly soft.
That’s okay—they’ll firm up as they cool.
10. Cool
Allow the cookies to cool on the baking sheet for 5–10 minutes.
Then carefully transfer them to a wire rack.
The pecan filling will become thicker and chewier as it cools.
✨ Optional Finishing Touch
Once completely cooled, sprinkle each cookie with a tiny pinch of flaky sea salt.
For an extra-decadent version, drizzle the cookies with melted dark chocolate.
You can also dust them very lightly with powdered sugar.
⭐ Tips for Perfect Mini Pecan Pie Cookies
Make a deep enough indentation. A shallow well won’t hold enough filling.
Don’t overfill. The pecan mixture bubbles while baking and can overflow.
Chill the dough. This keeps the cookie bases thick and tender.
Watch the edges. You want lightly golden edges rather than deeply browned cookies.
Let them cool before moving them. The filling is very soft straight from the oven.
🍁 Delicious Variations
Maple Pecan
Replace the maple syrup with 2 tbsp pure maple syrup and add ½ tsp cinnamon.
Chocolate Pecan
Add ½ cup mini chocolate chips to the pecan filling.
Bourbon Pecan
For an adults-only version, replace 1 tbsp of the cream with 1 tbsp bourbon.
Cinnamon Pecan
Add ½ tsp cinnamon and a tiny pinch of nutmeg to the filling.
Chocolate-Dipped
Once cooled, dip the bottoms in melted dark chocolate and let them set on parchment.
🧊 Storage
Store the cooled cookies in an airtight container at room temperature for 3–4 days.
For longer storage, refrigerate them for up to 1 week and let them come to room temperature before serving.
You can also freeze the baked cookies for up to 2 months. Thaw them at room temperature.
🥧 Serving idea
Serve these slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The warm buttery cookie and gooey pecan filling make them taste just like miniature homemade pecan pies.
