Pecan Pie Cookies

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These Pecan Pie Cookies pack all the buttery, gooey, caramel-pecan flavor of a traditional Thanksgiving pie into an easy-to-eat, portable cookie form. They feature a soft brown sugar cookie base with a thumbprint center filled with a decadent homemade toasted pecan pie filling.

Ingredients

For the Cookie Base:

  • Unsalted Butter: 1/2 cup (1 stick), softened to room temperature

  • Light Brown Sugar: 1/2 cup, packed

  • Granulated Sugar: 1/4 cup

  • Egg: 1 large (at room temperature)

  • Vanilla Extract: 1 teaspoon

  • All-Purpose Flour: 1 and 3/4 cups

  • Baking Soda: 1/2 teaspoon

  • Salt: 1/2 teaspoon

For the Pecan Pie Filling:

  • Chopped Pecans: 1 cup, roughly chopped

  • Unsalted Butter: 2 tablespoons

  • Light Brown Sugar: 1/3 cup, packed

  • Heavy Cream: 3 tablespoons (or substitute half-and-half)

  • Light Corn Syrup: 2 tablespoons

  • Vanilla Extract: 1/2 teaspoon

  • A pinch of salt

Instructions

1. Make the Cookie Dough

  1. Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. Set aside.

  2. In a large bowl using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes until smooth and creamy.

  3. Add the egg and vanilla extract, beating until fully combined.

  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until a soft cookie dough forms.

  5. Cover the dough and chill in the refrigerator for 30 minutes so it’s easier to handle.

2. Shape and Form the Thumbprints

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

  2. Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll them into smooth balls. Place them about 2 inches apart on the baking sheets.

  3. Using your thumb or the back of a rounded measuring spoon (about 1 teaspoon size), press a deep indent into the center of each ball of dough. If the edges crack slightly, gently smooth them back together with your fingers.

  4. Bake the cookies for 8 minutes. (They will not be fully baked yet). Remove them from the oven and use your thumb or spoon to gently re-press the indents, as they will have puffed up during baking.

3. Make the Pecan Pie Filling

  1. While the cookies are baking, melt the 2 tablespoons of butter in a small saucepan over medium heat.

  2. Stir in the brown sugar, heavy cream, and light corn syrup. Bring the mixture to a gentle boil, letting it bubble for about 1 minute while stirring constantly.

  3. Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and pinch of salt.

4. Fill and Finish Baking

  1. Spoon about 1 teaspoon of the warm pecan pie filling directly into the center indents of each partially baked cookie.

  2. Return the baking sheets to the 350°F oven and bake for another 6 to 8 minutes, or until the cookie edges are lightly golden and the pecan filling is bubbling slightly.

  3. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes (this helps the caramel-pecan center set), then transfer them to a wire rack to cool completely.

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