Pecan Pie Cookies Recipe
If you’re a fan of classic Southern desserts and crave the cozy magic of homemade cookies, Pecan Pie Cookies are about to become your new obsession. These irresistible treats combine everything you love about gooey, nutty pecan pie with the buttery, chewy perfection of a cookie. Imagine caramel-laced dough packed with toasted pecans, all in a hand-held package that’s as perfect for holiday platters as it is for afternoon snacking. Get ready to bake up a batch that will disappear faster than you can say “save me one!”
Ingredients You’ll Need
The beauty of Pecan Pie Cookies lies in the simplicity of the ingredients. Each one brings something special to the table, whether it’s structure, flavor, or that signature gooey bite. Here’s what you’ll need and why they matter:
- Unsalted butter: Softened butter is the key to a rich, tender cookie base and helps the sugars blend smoothly.
- Packed brown sugar: Gives the cookies deep caramel notes and a chewy texture reminiscent of classic pecan pie.
- Granulated sugar: Balances sweetness and helps achieve crisp edges.
- Large eggs: Provide structure and add moisture, ensuring every cookie is soft and satisfying.
- Vanilla extract: Rounds out the flavors and enhances the nutty, buttery goodness.
- All-purpose flour: The backbone of the dough, giving the cookies just the right amount of heft.
- Baking soda: Helps the cookies rise and spread evenly for a perfect shape.
- Salt: Balances the sweetness and brings out the flavors of the pecans and caramel.
- Chopped pecans: The star ingredient, adding crunch and that unmistakable nutty taste.
- Caramel bits or soft caramel squares, chopped: Swirls of caramel throughout the cookie mimic the gooey center of a pecan pie.
How to Make Pecan Pie Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup a breeze. This step is your foundation for perfect, evenly baked Pecan Pie Cookies every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat them together until the mixture is light and fluffy—this ensures your cookies will be tender and beautifully textured. Don’t rush this step; a solid five minutes with a hand mixer will do wonders!
Step 3: Add the Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract next, giving everything a good mix to infuse the dough with warm, fragrant flavor.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed, which helps the cookies bake up with the perfect spread and flavor balance.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing, as this can lead to tough cookies. You want a soft, cohesive dough that’s ready to cradle all those delicious mix-ins.
Step 6: Fold in Pecans and Caramel
Gently fold in the chopped pecans and caramel bits. This step is where the signature Pecan Pie Cookies flavor comes to life. Every bite will have a little crunch and a hint of gooey caramel.
Step 7: Scoop and Bake
Scoop out tablespoon-sized portions of dough and place them on your prepared baking sheet, leaving about 2 inches of space between each. Bake for 12–14 minutes, until the edges turn a light golden brown. The centers should look just set—this keeps them soft and chewy.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. If you want extra gooeyness, press a small piece of caramel into the center of each cookie while they’re still warm. Now, try not to eat them all at once!
How to Serve Pecan Pie Cookies
Garnishes
For a show-stopping finish, sprinkle your Pecan Pie Cookies with a little flaky sea salt as soon as they come out of the oven. You can also drizzle them with melted chocolate or caramel for extra richness. A dusting of powdered sugar adds a snowy, festive touch for the holidays.
Side Dishes
These cookies pair beautifully with a cup of coffee, hot cocoa, or even a scoop of vanilla ice cream. Serve alongside a fruit platter or cheese board for a sweet and savory dessert spread at gatherings.
Creative Ways to Present
Stack your Pecan Pie Cookies in a glass jar tied with ribbon for a charming homemade gift. Arrange them on a tiered dessert stand for parties, or sandwich a scoop of ice cream between two cookies for a decadent ice cream sandwich. They make a memorable addition to any dessert table!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Pecan Pie Cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days, making them perfect for lunchboxes or midweek treats.
Freezing
To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep beautifully for up to 3 months—just thaw at room temperature before serving.
Reheating
If you love that just-baked warmth, pop a cookie in the microwave for 10–15 seconds. The caramel will turn gooey again, and the pecans will taste freshly toasted. Just don’t overdo it, as they can get too soft quickly.
FAQs
Can I use store-bought caramel sauce instead of caramel bits?
For best results, stick with caramel bits or chopped soft caramel squares, as caramel sauce can make the dough too wet. However, a drizzle of caramel sauce on baked cookies is a delicious finishing touch!
Do I need to toast the pecans before adding them?
Toasting the pecans beforehand brings out a deeper flavor and extra crunch, but it’s not strictly necessary. If you have a few extra minutes, it’s a worthwhile step!
Can Pecan Pie Cookies be made gluten-free?
Absolutely! Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Keep an eye on the texture, as you may need to adjust slightly depending on your flour mix.
Why did my cookies spread too much?
If your cookies are spreading too thin, the butter may have been too soft or the dough too warm. Try chilling the dough for 30 minutes before baking for thicker cookies.
Can I freeze the raw cookie dough?
Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a bag or container. You can bake them straight from the freezer—just add a minute or two to the baking time.
Final Thoughts
There’s something special about sharing a plate of warm, chewy Pecan Pie Cookies with family and friends. Whether you’re baking for the holidays or just because, these cookies pack all the nostalgia and flavor of a classic pecan pie in every bite. You’ll be amazed how quickly they disappear—so go ahead, treat yourself and bake a batch soon!
Print
Pecan Pie Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Pecan Pie Cookies, a perfect blend of buttery cookie dough enriched with chopped pecans and soft caramel bits. These cookies capture the essence of a classic pecan pie in a handheld treat, featuring a tender, slightly chewy texture with a sweet, nutty flavor ideal for holiday gatherings or anytime you crave a comforting dessert.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Fillings and Mix-ins
- 1 ½ cups chopped pecans
- ½ cup caramel bits or soft caramel squares, chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients into Wet Mixture: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and keeping cookies tender.
- Fold in Pecans and Caramel Bits: Carefully fold the chopped pecans and caramel bits into the dough, ensuring an even distribution throughout.
- Scoop Dough Onto Baking Sheet: Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges are lightly golden, indicating they are perfectly baked.
- Cool on Baking Sheet: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- For extra gooeyness, press an additional caramel piece into the center of each cookie after baking while still warm.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
- Ensure butter is softened (not melted) for proper creaming and texture.
- Chopping caramel squares into smaller bits helps them distribute more evenly in the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
