Pecan Pie Cookies

Mini Pecan Pie Cookies

These Mini Pecan Pie Cookies combine everything you love about pecan pie in a bite-sized cookie: a buttery, tender base topped with a gooey brown-sugar pecan filling. They’re perfect for holiday cookie trays, Thanksgiving, bake sales, or an easy dessert when you want something a little special.

Ingredients

For the cookie dough

• 1 cup (226 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

For the pecan filling

• 1 cup (110 g) finely chopped pecans
• ½ cup (100 g) packed brown sugar
• ¼ cup (60 ml) light corn syrup
• 2 tablespoons unsalted butter, melted
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon

Optional toppings

• Whole pecan halves
• Flaky sea salt
• Powdered sugar
• Melted chocolate
• Caramel sauce

Instructions

1. Prepare the oven.
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the cookie dough.
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar for about 2–3 minutes, until light and fluffy.
3. Add the egg yolk and vanilla.
   Mix in the egg yolk and vanilla extract until smooth.
4. Add the dry ingredients.
   In a separate bowl, whisk together the flour, salt, and cinnamon.

   Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.

5. Chill the dough.
   Cover and refrigerate for approximately 20–30 minutes. This makes the dough easier to shape and helps prevent the cookies from spreading.
6. Shape the cookies.
   Scoop out about 1 tablespoon of dough for each cookie and roll it into a ball.

   Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them.

7. Create the wells.
   Using your thumb or the back of a small measuring spoon, gently press an indentation into the center of each dough ball.

   Don’t press all the way through—the goal is to create a small cup for the pecan filling.

Make the Pecan Filling

8. Combine the ingredients.
   In a small bowl, stir together the chopped pecans, brown sugar, corn syrup, melted butter, egg yolk, vanilla, salt, and cinnamon.

   The mixture should be thick and sticky.

9. Fill the cookies.
   Spoon approximately 1 teaspoon of pecan filling into the center of each cookie.

   Don’t overfill them, as the filling will expand slightly during baking.

10. Bake.
    Bake for 10–13 minutes, or until the cookie edges are lightly golden and the pecan filling looks set.
11. Cool.
    Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack.

    The filling will be very soft when the cookies first come out of the oven but will firm up as they cool.

Optional Finishing Touches

Once completely cooled, you can:

• Sprinkle them lightly with powdered sugar.
• Add a pinch of flaky sea salt.
• Drizzle with melted chocolate.
• Drizzle with caramel sauce.
• Press a small toasted pecan half into the center before serving.

Tips for Perfect Mini Pecan Pie Cookies

• Don’t skip chilling the dough. It helps the cookies keep their shape.
• Make the center indentation deep enough to hold the filling.
• Finely chopped pecans make the filling easier to spoon into the small cookies.
• Don’t overfill the centers—the filling can bubble over during baking.
• Let the cookies cool before moving them because the filling is delicate while warm.
• For extra flavor, toast the pecans before chopping them.

Toasting the Pecans

For an especially nutty flavor, spread the pecans on a baking sheet and toast them at 350°F (175°C) for 5–7 minutes.

Let them cool completely before chopping. Keep an eye on them because nuts can go from toasted to burnt quickly.

Delicious Variations

Chocolate Pecan:
Add ½ cup mini chocolate chips to the filling or drizzle the finished cookies with melted chocolate.

Maple Pecan:
Replace the corn syrup with pure maple syrup for a delicious maple flavor.

Bourbon Pecan:
Add 1 tablespoon bourbon to the filling for a classic holiday-style pecan flavor.

Salted Caramel:
Add a tiny pinch of flaky sea salt to the filling and drizzle the finished cookies with caramel.

Chocolate-Dipped:
Dip half of each cooled cookie into melted chocolate and let it set on parchment paper.

Storage

Store cooled cookies in an airtight container at room temperature for 3–4 days.

For longer storage, refrigerate them for up to 1 week or freeze them for up to 2 months.

Place parchment paper between layers when storing or freezing to prevent the sticky pecan centers from sticking together.

Makes

Approximately 24–30 mini pecan pie cookies, depending on the size of your dough portions.

They’re especially delicious served slightly warm with a cup of coffee or tea—the buttery cookie, gooey pecan filling, and toasted nuts taste just like a tiny homemade pecan pie.