Chewy Pecan Pie Cookies with Caramelized Filling

Introduction

Some desserts are flashy. They show up dressed in fondant, crowned with spun sugar, and whisper, “Look at me.” Pecan pie cookies don’t need to do that. They walk in wearing a flannel shirt and work boots—and steal the whole damn show.

Think about everything that makes pecan pie magical. That sweet, nutty, buttery filling. The crunch of toasted pecans. The warm notes of vanilla and caramel. Now shrink that down to the size of a cookie. That’s what we’re working with here. These cookies don’t just borrow from pecan pie—they are pecan pie, condensed into a handheld hit of flavor.

I first came across these in a family-run bakery in Tennessee. They were sold by the dozen, stacked in wax paper bags, and smelled like Thanksgiving and brown butter dreams. The first bite was gooey, toasty, chewy—all the things a good Southern dessert should be. I’ve been chasing that flavor ever since, and this recipe nails it.

Pecan pie cookies are perfect for when you want pie, but don’t want the formality. They’re easier to share, easier to stash, and honestly, more fun to eat. Whether you’re baking for the holidays, gifting tins to friends, or just looking for a late-night sugar fix, these cookies deliver. Loudly.

Why You’ll Love This Recipe

• All the flavor of pecan pie in cookie form
• Perfect texture: Chewy edges, gooey centers, crunchy tops
• Make-ahead friendly and freezer-friendly
• Easy to scale for parties or gifting
• Holiday favorite without the fuss of a full pie

Ingredients

For the Cookie Base:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Pecan Filling:

• 3/4 cup chopped pecans, toasted
• 1/3 cup brown sugar
• 1/4 cup corn syrup (or maple syrup)
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the cookie dough:
   Cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla.
3. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined.
4. Scoop and shape:
   Roll the dough into 1.5-inch balls and place on the baking sheet. Use your thumb or a spoon to create an indentation in the center of each ball.
5. Chill for 15 minutes in the fridge while you make the filling.
6. Make the pecan filling:
   In a small bowl, mix the chopped toasted pecans, brown sugar, corn syrup, melted butter, vanilla, and a pinch of salt.
7. Fill each cookie with about 1 teaspoon of pecan filling.
8. Bake for 10–12 minutes, or until the edges are golden and the filling is bubbling.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Devour, gift, or freeze. These cookies keep well in an airtight container for up to 5 days, or freeze for up to 2 months.

Tips & Variations

• No corn syrup? Use maple or golden syrup for a deeper flavor.
• Add bourbon: Just 1 tsp in the filling takes it up a notch.
• Go gluten-free: Use a 1:1 gluten-free flour blend.
• Chill the dough: This helps prevent spreading and gives chewier cookies.
• Toast the pecans: Always. It makes a huge difference in flavor.

Note

Make sure not to overfill the cookies—too much filling can cause them to spread or burn. A teaspoon is plenty.

Serving Suggestions

• Perfect on a holiday cookie tray next to snickerdoodles and gingerbread
• Serve warm with vanilla ice cream for a quick dessert
• Pack in gift tins for an edible Christmas gift
• Pair with bourbon, hot cider, or strong black coffee

Nutrition Information (Per Cookie – Makes 24)

• Calories: 180
• Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 21g
• Sugar: 14g
• Protein: 2g
• Sodium: 80mg

User Reviews/Comments

Karen L. (Savannah, GA):
“These cookies disappeared faster than any other dessert at Thanksgiving. Everyone wanted the recipe!”

Rob D. (Denver, CO):
“Used maple syrup and added a splash of bourbon—unreal. They taste like Christmas.”

Elena V. (Portland, OR):
“Made a double batch to freeze. Let’s just say… they didn’t make it to the freezer.”

FAQs

Can I make these cookies ahead of time?
Yes! The dough and the filling can both be prepped a day in advance. Just chill the dough and store the filling in the fridge. Assemble and bake the day of.

Do I have to toast the pecans?
Technically no—but you should. Toasting brings out a deeper, richer flavor and better texture. Toss them in a dry skillet or toast in the oven at 350°F for 5–7 minutes.

Can I use store-bought pie filling instead?
You can, but the homemade version is so simple and tastes way better. Store-bought fillings are often too wet and sugary.

Can I freeze these cookies?
Absolutely. Freeze baked cookies in a single layer, then transfer to a bag or container. Thaw at room temperature or warm gently in a low oven.

What if I want to make them smaller?
Go for it! Use 1-inch dough balls and reduce the baking time by 2–3 minutes. Perfect for cookie swaps or samplers.

How do I store leftovers?
Keep in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze.

Conclusion

Pecan pie cookies are the unsung heroes of the dessert world. They bring big flavor in a bite-sized format. No pie crust stress, no slicing drama—just chewy, nutty, sweet perfection in every bite. They’re the kind of treat that earns you “legend” status at family gatherings or office parties without demanding a full day in the kitchen.

These are cookies with soul. With crunch. With gooey centers and the warmth of the South baked right in.

Want to dive deeper into the classic that inspired these beauties? Read more about the history of pecan pie and how it became a cornerstone of American desserts.

Now, get in that kitchen and turn some butter, sugar, and pecans into pure cookie bliss.

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