Pecan Pie Cookies Recipe

Who doesn’t love a good pecan pie? But let’s face it—making a whole pie can feel like committing to a full marathon when all you want is a quick sprint. Enter pecan pie cookies, the best of both worlds! These cookies are like little flavour-packed bites of the holidays, perfect for when you want to treat yourself or wow a crowd. Whether you’re baking for a family get-together, a cozy night in, or just because it’s Tuesday, these cookies hit the sweet spot (pun intended). Ready to dig into what makes these treats a must-bake? Keep reading.

History of the Recipe
Pecan pie itself has deep roots in American culinary history, with origins tracing back to the South in the late 19th century. Pecans, a nut native to North America, became a staple ingredient in many Southern desserts. The pie as we know it skyrocketed in popularity when recipes began appearing on the back of corn syrup bottles in the 1920s.
But where do cookies come into play? Over the years, bakers have reimagined traditional desserts into more portable and manageable forms. Pecan pie cookies were born from the desire to combine the buttery crunch of a pecan pie with the chewy, satisfying texture of a cookie. By swapping the crust for cookie dough, this recipe offers all the nostalgia and flavor of the original dessert—without the fuss of slicing or serving.

Most Important Ingredients
The magic of these cookies lies in their simplicity. The cookie dough serves as the base, offering a buttery, chewy foundation that complements the rich, sticky pecan pie filling.
Key ingredients include:

• Dark brown sugar: Provides a deep, molasses-like sweetness.
• Pure maple syrup: Adds natural sweetness and a hint of luxury.
• Spices like cinnamon, cloves, and nutmeg: Bring warmth and depth to the filling.
• Pecans: The star ingredient, delivering crunch and a nutty flavor that ties everything together.

All Ingredients to Make the Recipe

• For the Cookie Dough
  • 2 cups all-purpose flour
  • 1 tsp. cornstarch
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup unsalted butter, cubed
  • ½ cup dark brown sugar
  • ⅓ cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
• For the Pecan Pie Filling
  • 6 Tbsp. unsalted butter
  • ⅓ cup dark brown sugar
  • ⅓ cup pure maple syrup
  • 2 cups pecans, chopped
  • ⅓ cup heavy cream
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. salt
  • Flaky sea salt for finishing

Instructions
Start by mixing your dry ingredients (flour, cornstarch, baking soda, baking powder, and salt). Cream butter and sugars until smooth, then add eggs and vanilla. Combine dry and wet ingredients gradually until a soft dough forms. Shape into balls, create indents, and chill for 30 minutes.
Prepare the pecan filling by melting butter, sugar, and maple syrup in a saucepan. Add spices and heavy cream, letting it bubble and thicken. Once cooled, spoon the filling into the chilled cookie indents. Bake at 350°F for 10-12 minutes. Sprinkle flaky sea salt while still warm and enjoy!

Notes

• Use room-temperature eggs for better mixing.
• Avoid overfilling the cookie cavities to prevent spilling.
• Let cookies cool on the baking sheet to firm up before transferring.

Serving and Storage Tips
Serve these cookies at room temperature or slightly warmed for the ultimate gooey experience. Store leftovers in an airtight container for up to five days at room temperature. For longer storage, freeze the cookies (without the filling) for up to three months and fill before serving.

Variations
Want to switch things up? Add chocolate chips to the dough for a twist on texture. Swap maple syrup for honey if that’s your thing. You can even try walnuts or almonds instead of pecans for a unique spin on flavor.

What Is the Best Thing About This Recipe?
This recipe is like a love letter to your taste buds. It’s easy enough for novice bakers yet impressive enough to steal the show at any gathering. Each cookie is a perfect balance of buttery, nutty, and sweet—like a symphony in dessert form. Plus, the flaky sea salt on top? It’s the culinary equivalent of fireworks.

FAQs
Q: Can I make these cookies gluten-free?
A: Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

Q: Do I have to chill the dough?
A: Yes! Chilling helps the cookies hold their shape during baking.

Q: Can I make the filling ahead of time?
A: You bet! The filling can be stored in the fridge for up to three days.

Do’s and Don’ts
Do: Use fresh, high-quality pecans for the best flavor. Follow the recipe measurements closely for consistent results.
Don’t: Overbake the cookies—they should be just set in the center for that perfect chewy texture. Skimp on the sea salt; it’s what takes these cookies over the top!

Conclusion
If pecan pie had a cooler, easier-to-get-along-with cousin, it’d be these cookies. They pack all the flavor of the classic dessert into a compact, hand-held format that’s as fun to make as it is to eat. Whether you’re baking for yourself, your family, or a crowd, this recipe is guaranteed to make you the kitchen hero. So why wait? Grab your apron, and let’s get baking!

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