Buttery Pecan Pie Cookies
If you love the gooey, nutty goodness of pecan pie, these cookies are going to be a new favorite at your house. These Buttery Pecan Pie Cookies are soft, buttery, filled with a sweet brown sugar and pecan filling that tastes just like the center of a pecan pie.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code NEWYEARS50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
It’s a cozy holiday baking cookie recipe that you can make ahead. I love that kind of recipe, especially during the busy holiday season. Perfect for holiday cookie exchanges, Thanksgiving, or Christmas dessert tables.
Try my Pumpkin White Chocolate Chip Cookies or Christmas Kitchen Sink Cookies, depending on the season you’re making this recipe.
How to Make Pecan Pie Cookies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Make the filling. Melt butter, then add pecans, maple syrup, vanilla, and brown sugar. Let it bubble, then thicken it with cornstarch and water. Set aside to cool.
2. Mix the dough. Beat butter with sugars until fluffy, then add vanilla, egg, and the dry ingredients. Chill the dough for 30 minutes.
3. Shape the cookies. Roll the dough into balls, coat them in sugar, and press down with a thumb to make a little indent.
4. Spoon about 1/2 tbsp of the pecan filling into the indent of each cookie. Make sure the cookies have about 2 inches of space in between. Bake in the oven for 14-15 minutes or until the edges are crispy.
5. Once the cookies are done and out of the oven, wait just a few minutes for them to cool before transferring them to a wire rack to cool the rest of the way.
Serve and Enjoy!
Important Recipe Notes
- Make sure to chill the dough; it helps the cookies keep their shape and not spread too much in the oven.
- Don’t overfill – A little pecan filling goes a long way. About ½ tablespoon is just right, so it doesn’t spill out while baking.
- You will know that the cookies are done when the edges are lightly golden. The centers may still look soft, but they’ll set as they cool.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a rack. This helps them hold their shape.
- Keep leftovers in an airtight container in the fridge for 3–4 days. You can also freeze them for up to 2 months.
- You can add a drizzle of caramel or a sprinkle of powdered sugar to make these cookies extra festive.
Buttery Pecan Pie Cookies
Ingredients
- 3 tbsp of unsalted butter
- 1 cup of chopped pecans
- 2 tbsp of maple syrup
- 1 tsp of vanilla extract
- 2 tbsp brown sugar
- 1/2 tbsp of cornstarch
- 1 tbsp of water
- 1/4 cup of brown sugar
- 1/2 cup of sugar
- 1/2 cup of unsalted butter softened to room temp
- 1 tsp of vanilla extract
- 1 egg
- 1 1/2 cups flour (+ 3 tbsp)
- 1 tsp of cinnamon
- 1/4 tsp of salt
- 1/2 tsp of baking powder
- 4 tbsp of sugar
Instructions
- Make the filling. Melt butter, then add pecans, maple syrup, vanilla, and brown sugar. Let it bubble, then thicken it with cornstarch and water. Set aside to cool.
- Mix the dough. Beat butter with sugars until fluffy, then add vanilla, egg, and the dry ingredients. Chill the dough for 30 minutes.
- Shape the cookies. Roll the dough into balls, coat them in sugar, and press down with a thumb to make a little indent.
- Spoon about 1/2 tbsp of the pecan filling into the indent of each cookie. Make sure the cookies have about 2 inches of space in between. Bake in the oven for 14-15 minutes or until the edges are crispy.
- Once the cookies are done and out of the oven, wait just a few minutes for them to cool before transferring them to a wire rack to cool the rest of the way. Serve and enjoy!
