Pecan Pie Cookies

Why You’ll Like This Recipe

This pecan pie cookie recipe brings together the buttery texture of shortbread and the familiar taste of pecan pie, without the extra work of making a traditional pie crust. Here’s what makes these cookies worth trying:

• Sweetness That Feels Balanced – The shortbread-style base follows the technique I learned in pastry school, which my friends loved for its soft texture and sweetness.
• Soft Pastry School Shortbread – Creamed butter, egg yolk, and cornstarch create a tender cookie with crisp edges.
• No Dough Chilling Required – The dough goes straight from mixing to shaping, making this an easy pecan pie cookies recipe.
• Pecan Pie Without Rolling – You get a rich pecan caramel center without having to roll out a pie crust.

What Do Pecan Pie Cookies Taste Like?

These pecan pie thumbprint cookies have a buttery shortbread base with warm nutmeg and toasted pecans mixed into the dough. Each pecan pie cookie has a soft center, crisp edges, and a slightly domed top. The indentation holds a gooey brown sugar pecan caramel with a rich, nutty flavor that tastes soooo good without being too sweet. The combination gives you a classic shortbread cookie with a creamy, slightly soft center and a little crunch from the pecans.

Ingredients for Pecan Pie Cookies

Shortbread-Style Dough

• Unsalted Butter – This ingredient will create the buttery base of the shortbread.
• Granulated Sugar – Adds sweetness and helps the cookie edges become crisp as they bake.
• Light Brown Sugar – Brings a subtle molasses flavor that complements the caramel filling.
• Kosher Salt – Balances the sugar and brings out the buttery flavor.
• Egg + Egg Yolk – Add richness and help create a soft, tender cookie.
• Vanilla – Adds warmth and rounds out the butter and sugar flavors.
• All-Purpose Flour – This ingredient gives the cookie its overall structure.
• Baking Powder – Adds a little lift to the cookie dough.
• Baking Soda – Works with the baking powder to help create the cookies’ domed tops.
• Cornstarch – Keeps the cookie crumb soft and tender.
• Nutmeg – Adds a warm spice that gives the shortbread a flavor reminiscent of pie crust.
• Toasted Pecans, Crushed – Bring nutty flavor and a little texture to the dough.

Pecan Pie Caramel

• Light Brown Sugar – Creates the deep caramel flavor that makes the filling taste like pecan pie.
• Heavy Cream – Gives the caramel a rich, silky consistency.
• Unsalted Butter – Adds richness and a smooth, buttery finish.
• Corn Syrup – Helps keep the caramel smooth, glossy, and gooey.
• Egg Yolks – Help the filling thicken and set with a custard-like texture.
• Cornstarch – Thickens the caramel so it holds inside the cookie rather than running.
• Kosher Salt – Balances the sweetness of the brown sugar and corn syrup.
• Vanilla – Stirred in at the end to round out the caramel flavor.
• Toasted Pecans, Chopped – Add the familiar nutty crunch of pecan pie filling.

How to Make Pecan Pie Cookies

STEP 1: Toast the Pecans – Toast the pecans, if desired: In a preheated oven at 350°F (175°C), toast 2½ cups pecans, spread evenly on a baking sheet. Bake for 8 to 12 minutes, or until darker in color and nutty in aroma. Stir the nuts around at the halfway mark. Remove from the oven and allow to cool.

STEP 2: Increase the Oven Temperature – Increase the oven temperature to 370°F (188°C). Tip: Wait until the oven reaches 370°F (188°C) before baking the first batch.

STEP 3: Cream the Butter and Sugars – In a large mixing bowl, beat the butter on high speed with a hand mixer until softened, about 2-3 minutes. Add the sugars and salt, then continue mixing on high speed until fluffy and lighter in color, about 4-5 minutes. Add the eggs and vanilla and beat until well combined.

STEP 4: Combine the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, nutmeg, and crushed pecans. Add the dry ingredients to the wet ingredients and stir together with a spatula just until no flour streaks remain. The dough should be able to stick together to form a dough ball.

STEP 5: Shape and Bake the Cookies – Using a cookie scoop, scoop the dough into balls, then roll and flatten them into puck shapes between ¼ and ½ inch thick. No chilling is needed. Place about 6 to 8 cookie dough balls on the cookie sheet and bake at 370°F (188°C) for 10-11 minutes, until the edges are crisp and the tops are domed.

STEP 6: Create the Cookie Indents – Remove the cookies from the oven and press a scoop or tablespoon into the center of the cookie to create a depression. Let the cookies cool on the cookie sheet, as they will continue to bake while cooling. Press the indent immediately after baking while the cookies are still warm and soft.

STEP 7: Cook the Pecan Pie Caramel – In a heavy 3-quart saucepan, add all the pecan pie filling ingredients, except the vanilla and pecans. Whisk vigorously until the mixture comes together. On medium-high heat, continuously whisk until the mixture thickens, about 4-10 minutes. Add the vanilla and pecans and stir. Remove from heat and allow to cool slightly.

STEP 8: Fill the Cookies – Add a spoonful of pecan pie filling to each cookie. Press slightly to fill the indent. Chill if necessary. For an optional bakery-style flair, top with a dollop of whipped cream or drizzle with caramel sauce to finish. The filling firms up as it cools. If it still feels too soft, chill the finished cookies. Serve and Enjoy!

Substitutions & Variations

• Salted Butter – Use salted butter in place of unsalted butter and reduce the kosher salt by half.
• Dark Brown Sugar – You can try dark brown sugar instead of light brown sugar for a deeper molasses flavor.
• Dark Corn Syrup – Substitute dark corn syrup for light corn syrup if you prefer a richer caramel flavor.
• Walnuts – Swap the pecans for walnuts to give the cookies a different nutty flavor.
• Chocolate Pecan Pie Cookies – Drizzle melted chocolate over the filled cookies for a chocolate finish.
• Bakery-Style Finish – Add a dollop of whipped cream or drizzle with caramel sauce, as included in the original recipe.

What Should Shortbread Cookie Dough Feel Like?

The dough for these pecan pie shortbread cookies should feel soft, thick, and smooth, almost like soft play dough. Because the dough contains plenty of butter and flour with relatively little liquid, it’s thicker than traditional drop cookie dough. Once pressed into a puck, the dough should hold that shape, which is why chilling isn’t necessary. The finished cookies have a soft texture rather than a chewy one.

• Too Dry or Crumbly – The flour may have been packed into the measuring cup. Spoon the flour into the cup and level it when measuring next time.
• Too Soft or Greasy – The butter may have been too warm or melted. It should feel softened rather than shiny or oily.
• Just Right – The dough rolls into a smooth ball and flattens into a puck with clean edges.

How To Store Pecan Pie Cookies

• Refrigerator – Store the filled cookies in an airtight container in the refrigerator for up to 4 days, placing parchment paper between layers.
• Freezer – Freeze the filled cookies in a single layer until firm, then transfer them to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
• Make Ahead – Bake the shortbread cookies one day in advance and keep them in an airtight container at room temperature. Prepare the pecan caramel and fill the cookies on the day you plan to serve them.
• Signs of Spoilage – Discard cookies that develop an unusual sour smell, visible mold, or a watery, weeping filling. Cookies that become hard or stale have also lost their best texture.

More Cookie Recipes You’ll Love

Craving more sweet treats? Here are a few more Elicit Folio desserts to try next:

• M&M Cookies
• Chewy Peanut Butter Cookies
• Oatmeal Chocolate Chip Cookies

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Pecan Pie Cookies

By: Ebony Robinson

These pecan pie cookies feature a soft, nutmeg-spiced shortbread base made with butter, brown sugar, and toasted pecans. Each cookie is filled with a rich, gooey pecan caramel made with cream, egg yolks, and brown sugar.

Prep: 30 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 25 minutes mins

ServesServes 20 people

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Ingredients 

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Shortbread-Style Dough

• ▢ 1 cup unsalted butter, softened
• ▢ ¾ cup granulated sugar
• ▢ ¼ cup light brown sugar
• ▢ ½ teaspoon kosher salt
• ▢ 1 egg + 1 yolk
• ▢ 1 teaspoon vanilla
• ▢ 2¾ cups all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 2 teaspoons cornstarch
• ▢ ½ teaspoon nutmeg
• ▢ ⅓ cup toasted pecans, crushed

Pecan Pie Caramel

• ▢ 1 cup light brown sugar
• ▢ ½ cup heavy cream
• ▢ ¼ cup unsalted butter
• ▢ ¼ cup corn syrup
• ▢ 2 egg yolks
• ▢ 2 tablespoons cornstarch
• ▢ 1 teaspoon kosher salt
• ▢ 1 tablespoon vanilla
• ▢ 1¾ cups toasted pecans, chopped

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Instructions 

• STEP 1: Toast the Pecans – Toast the pecans, if desired: In a preheated oven at 350°F (175°C), toast pecans, spread evenly on a baking sheet. Bake for 8 to 12 minutes, or until darker in color and nutty in aroma. Stir the nuts around at the halfway mark. Remove from the oven and allow to cool.
• STEP 2: Increase the Oven Temperature – Increase the oven temperature to 370°F (188°C).
• STEP 3: Cream the Butter and Sugars – In a large mixing bowl, beat the butter on high speed with a hand mixer until softened, about 2-3 minutes. Add the sugars and salt, then continue mixing on high speed until fluffy and lighter in color, about 4-5 minutes. Add the eggs and vanilla and beat until well combined.
• STEP 4: Combine the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, nutmeg, and crushed pecans. Add the dry ingredients to the wet ingredients and stir together with a spatula just until no flour streaks remain.
• STEP 5: Shape and Bake the Cookies – Using a cookie scoop, scoop the dough into balls, then roll and flatten them into puck shapes between ¼ and ½ inch thick. No chilling is needed. Place about 6 to 8 cookie dough balls on the cookie sheet and bake at 370°F (188°C) for 10-11 minutes, until the edges are crisp and the tops are domed.
• STEP 6: Create the Cookie Indents – Remove the cookies from the oven and press a scoop or tablespoon into the center of the cookie to create a depression. Let the cookies cool on the cookie sheet, as they will continue to bake while cooling.
• STEP 7: Cook the Pecan Pie Caramel – In a heavy 3-quart saucepan, add all the pecan pie filling ingredients, except the vanilla and pecans. Whisk vigorously until the mixture comes together. On medium-high heat, continuously whisk until the mixture thickens, about 4-10 minutes. Add the vanilla and pecans and stir. Remove from heat and allow to cool slightly.
• STEP 8: Fill the Cookies – Add a spoonful of pecan pie filling to each cookie. Press slightly to fill the indent. Chill if necessary. For an optional bakery-style flair, top with a dollop of whipped cream or drizzle with caramel sauce to finish.

Notes

 

• Scoop Size: A #24 cookie scoop (2⅔ tablespoons) gives 20 cookies.
• Batches: Bake one sheet at a time, 6 to 8 cookies per sheet. Let the sheet cool between batches.
• Filling: The “pecan pie filling” in Steps 7 and 8 is the Pecan Pie Caramel in the ingredient list.

Nutrition

Calories: 364kcalCarbohydrates: 40gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 65mgSodium: 213mgPotassium: 95mgFiber: 1gSugar: 25gVitamin A: 486IUVitamin C: 0.2mgCalcium: 39mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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