Pecan Pie Cookies Recipe

Introduction

Pecan Pie Cookies deliver all the rich, nutty flavors of classic pecan pie in a delightful, bite-sized treat. These cookies are easy to make with a simple pie crust and a gooey pecan filling, perfect for sharing or enjoying as a sweet snack.

Ingredients

• 1 refrigerated pie crust (room temperature)
• 1 cup pecan halves, chopped
• ⅔ cup packed brown sugar
• ¼ cup corn syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 large egg
• ¼ teaspoon salt
• Optional: ¼ teaspoon ground cinnamon for additional flavor

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: Roll out the refrigerated pie crust on a lightly floured surface. Use a round cookie cutter (about 3 inches in diameter) to cut out circles from the dough. Place the circles on the prepared baking sheet, leaving some space between each.
3. Step 3: In a medium-sized bowl, combine the chopped pecan halves, brown sugar, corn syrup, melted butter, vanilla extract, egg, and salt. Mix until all ingredients are well incorporated. If desired, add ground cinnamon to the mixture.
4. Step 4: Spoon approximately 1 tablespoon of the pecan mixture onto each dough circle, spreading it slightly but leaving a small border around the edge.
5. Step 5: Gently fold the edges of the dough circles inward, partially covering the filling, and creating a slightly crimped edge.
6. Step 6: Bake the cookies in the preheated oven for 10-12 minutes or until the crust is golden brown and the filling is set.
7. Step 7: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: Serve the pecan pie cookies warm or store them in an airtight container for up to 3 days.

Tips & Variations

• For a richer flavor, toast the pecans lightly before chopping.
• Add a pinch of nutmeg or ginger along with the cinnamon for a warm spice note.
• Use a mini muffin tin to help the cookies keep their shape if desired.
• Substitute corn syrup with maple syrup for a natural sweetness variation.

Storage

Store the pecan pie cookies in an airtight container at room temperature for up to 3 days. To reheat, warm them briefly in a low oven or microwave to restore the gooey texture of the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can use a gluten-free pie crust available at most stores or make one at home to keep these cookies gluten-free.

How can I make these cookies ahead of time?

You can prepare the dough circles and pecan filling separately, then assemble and bake them when ready. Alternatively, bake the cookies and store them for up to 3 days, or freeze baked cookies for up to one month.

Pecan Pie Cookies Recipe

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★★★★★

4.7 from 61 reviews

• Author: Matteo
• Total Time: 22 minutes
• Yield: 12 cookies 1x

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Description

These delightful Pecan Pie Cookies combine the classic flavors of pecan pie in a convenient, bite-sized cookie form. With a buttery pie crust base and a rich, sweet pecan filling enhanced by vanilla and a hint of cinnamon, these cookies are perfect for holiday gatherings or an indulgent snack.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 refrigerated pie crust (room temperature)

Filling

• 1 cup pecan halves, chopped
• ⅔ cup packed brown sugar
• ¼ cup corn syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 large egg
• ¼ teaspoon salt
• Optional: ¼ teaspoon ground cinnamon for additional flavor

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Prepare Dough Circles: Roll out the refrigerated pie crust on a lightly floured surface to prevent sticking. Use a round cookie cutter, approximately 3 inches in diameter, to cut out circles. Place these dough circles on the prepared baking sheet, spacing them apart to allow for expansion during baking.
3. Make Filling: In a medium-sized bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, egg, and salt. Mix thoroughly until all ingredients are well incorporated. If you prefer a spiced flavor, add the optional ground cinnamon and mix again.
4. Fill Cookies: Spoon about 1 tablespoon of the pecan mixture onto the center of each dough circle. Spread the filling slightly but leave a small border around the edges untouched.
5. Fold Edges: Carefully fold the edges of each dough circle inward, partially covering the filling to create a slightly crimped edge that helps keep the filling contained during baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the crust turns a golden brown and the filling is set, indicating the cookies are cooked through.
7. Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely, which helps the cookies firm up and enhances texture.
8. Serve or Store: Enjoy the pecan pie cookies warm for a gooey treat, or store them in an airtight container for up to 3 days to maintain freshness.

Notes

• Ensure the pie crust is at room temperature before rolling to prevent cracking.
• Chopping the pecans finely helps distribute the filling evenly but some larger halves add a nice texture contrast.
• Folding the edges gently helps prevent the filling from leaking out during baking.
• These cookies are best enjoyed within a few days, but you can refrigerate them to extend freshness.
• For added flavor, try sprinkling a small pinch of coarse sugar on top before baking for extra crunch.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan pie cookies, holiday cookies, pecan cookies, easy desserts, pie crust cookies